Sauteed Rabbit Loin with Braised Fennel and Balsamic Vinegar Recipe

Sauteed Rabbit Loin with Braised Fennel and Balsamic Vinegar has a very high-calorie, average-carb, very high-fat and average-protein content. It is a good source of Iron.

The food contains 21g of carbs. The carbohydrate profile of the the food reveals it is low in complex carbs and average in Simple carbs. Carbs are our primary source of energy but its source should be chosen with utmost care. Complex carbs are a more desirable addition to your diet, where as simple carbs should be consumed in moderation as it is very easily broken down, assimilated and absorbed in the body. Its sugar content is among the bottom 20 percentile. This is for people watching their sugar intake. With 3 gms of protein, it is average in protein content, which is an important macronutrient that helps with tissue repair, provides energy and improves immunity.

However, the very high fat content makes it unsuitable if you're on a low-fat diet plan. A quick glance at the fat profile reveals that it is high in saturated fats and low in trans fats.

It gives a good yield of Iron at 4 gms/ serving, and should be included in an Iron rich diet. Iron is essential to help carry oxygen from the lungs to the muscles and other organs, and is especially helpful for pregnant women. While Sodium is an essential nutrient, excess quantities can cause several disorders like fluid retention, hypertension. Since it has a very high density of Sodium, it is unsuitable if you are aiming for a healthy, low-sodium diet.

It belongs to Tuscan cuisine.

Our comprehensive nutrition ranking methodology, which inspects every nutrition element that this food is composed of, comes up with a nutrition ranking of 39, for Sauteed Rabbit Loin with Braised Fennel and Balsamic Vinegar, and we advise that this food in moderation.