How Much Protein is in Rabbit vs Chicken? A Detailed Nutritional Breakdown

November 5, 2025 •

3 min read

According to nutritional data, rabbit meat generally has a slightly higher protein content and is leaner than most cuts of chicken, particularly chicken with the skin on. A closer look at how much protein is in rabbit vs chicken reveals that the choice depends on more than just this single macronutrient.

Quick Summary

Rabbit meat is leaner and often boasts a higher protein-to-fat ratio than chicken. While both are excellent protein sources, rabbit is richer in certain minerals and B12, whereas chicken provides a wider array of other B vitamins.

Key Points

Protein per Serving: Rabbit meat contains a slightly higher concentration of protein per 100g than most chicken cuts, especially when compared to fatty cuts with skin.
Leanest Option: Rabbit is exceptionally lean, making it a very low-fat protein source, often containing less fat than even skinless chicken breast.
Vitamin B12: Rabbit meat is a superior source of vitamin B12, providing significantly more than chicken.
Mineral Profile: Rabbit is richer in important minerals like iron, phosphorus, and copper, while chicken offers more selenium.
Availability and Cost: Chicken is a widely available and affordable protein source, whereas rabbit is more of a specialty and can be more expensive.
Cooking Considerations: Rabbit's low-fat content means it can dry out easily, so it is often better suited for moist cooking methods like braising or stewing.
Culinary Substitute: Due to similar mild flavor profiles, rabbit can be used in many recipes as a direct substitute for chicken, with slight adjustments for leanness.

Comparing the Protein Content

At a glance, both rabbit and chicken are considered high-protein, lean white meats. However, when comparing identical 100g servings, the nutritional breakdown reveals some key differences. Sources suggest that rabbit meat is slightly richer in protein than chicken, offering a higher percentage of protein per serving.

Rabbit Protein Profile

Rabbit is often lauded for its high-quality, easily digestible protein content. A 100g serving of stewed rabbit meat is cited to contain approximately 33g of protein. This, combined with its low-fat nature, makes it a very efficient protein source for muscle growth and repair. Wild rabbit can be even leaner than farm-raised, which can affect the protein-to-fat ratio.

Chicken Protein Profile

Chicken, especially skinless chicken breast, is a staple in high-protein diets worldwide. A 100g serving of cooked, skinless chicken breast can contain up to 32g of protein, while a skinless thigh offers about 25g. The protein content varies significantly depending on the cut and preparation method. For instance, chicken wings and thighs contain higher fat levels than the breast, which also affects the overall protein concentration per calorie.

Beyond Protein: A Full Nutritional Comparison

While protein is a major factor, comparing rabbit and chicken requires looking at the full nutritional picture. Both meats offer a wealth of nutrients, but their profiles differ.

Fat Content

Rabbit: Extremely lean, containing significantly less fat than chicken, especially chicken with skin on. A 100g serving of stewed rabbit has about 3.5g of fat.
Chicken: The fat content varies. A skinless chicken breast is very lean (approx. 3.5g fat per 100g), but a roasted thigh with skin on can have 13.6g fat per 100g.

Vitamin Profile

Rabbit: An outstanding source of Vitamin B12, providing nearly 22 times more than chicken per serving. It also contains Vitamin E and folate.
Chicken: Boasts a richer and more varied profile of other B-group vitamins, including B1, B2, B3, and B6.

Mineral Content

Rabbit: Superior source of most minerals, including iron, copper, phosphorus, zinc, and potassium. It is also lower in sodium than chicken.
Chicken: A better source of selenium compared to rabbit.

Cholesterol Despite being leaner, some data indicates rabbit meat can have slightly more cholesterol than chicken breast per 100g, but the difference is not substantial and both are considered heart-healthy options compared to red meats.

Comparison Table: Rabbit vs. Chicken (per 100g, cooked)


Nutrient	Stewed Rabbit	Roasted Skin-On Chicken	Roasted Skinless Chicken Breast
Protein	~33g	~27g	~31g
Fat	~3.5g	~13.6g	~3.5g
Calories	~173 kcal	~239 kcal	~165 kcal
Vitamin B12	Much higher	Lower	Lower
Iron	Higher	Lower	Lower
Selenium	Lower	Higher	Higher

Culinary Considerations and Availability

Both rabbit and chicken are incredibly versatile in the kitchen, and for many recipes, rabbit can be a suitable, flavorful alternative to chicken. However, their fat content has significant cooking implications. Rabbit's extreme leanness means it can dry out quickly, so it's often best suited for moist-heat cooking methods like stewing, braising, or roasting with added fat. Chicken, with its different fat distribution, can handle a wider array of cooking methods without as much risk of drying out.

From a practical standpoint, chicken is far more accessible and affordable than rabbit. Chicken is a mass-produced meat, available in virtually every grocery store, while rabbit is considered a more specialty item. This wide availability and lower price point make chicken the more common choice for everyday meals, even if rabbit holds a slight nutritional edge in some areas. For those interested in exploring new flavors or prioritizing a specific nutritional profile, seeking out rabbit meat from local butchers or specialty stores is a worthwhile endeavor. You can learn more about finding and preparing rabbit meat from homesteading resources like Carnivore Style.

Conclusion

When it comes to a simple macronutrient question like how much protein is in rabbit vs chicken, the answer is nuanced. Rabbit meat often has a marginal lead in protein content and is notably leaner overall. It is also a powerhouse for vitamin B12 and several key minerals like iron. However, skinless chicken breast rivals rabbit's protein-to-fat ratio and offers a more balanced profile of B vitamins. For most consumers, the widespread availability, lower cost, and culinary familiarity of chicken make it a perfectly sound and healthy choice. For health-conscious individuals or culinary adventurers seeking an alternative, rabbit offers a compelling and nutritious option. Ultimately, both meats are excellent additions to a balanced diet, with the best choice depending on individual priorities for nutrition, taste, and budget.

Frequently Asked Questions

Generally, yes. Rabbit meat is typically leaner and has a slightly higher protein-to-fat ratio. It also contains significantly more Vitamin B12 and key minerals like iron, while chicken provides a broader range of other B vitamins.

While often compared to chicken due to its mild flavor, rabbit meat tends to be slightly more earthy or 'gamey.' Its leaner texture also contributes to a different mouthfeel than chicken.

Yes, rabbit meat can be used in many recipes that call for chicken. However, because it is so lean, you may need to add extra fat or use a moist cooking method, like stewing or braising, to prevent it from drying out.

Rabbit meat typically has a slightly higher protein percentage per 100g than chicken. For example, stewed rabbit might have around 33g, while roasted skin-on chicken has about 27g.

Chicken is more cost-effective to produce on a large scale due to intensive farming practices. Rabbits are more susceptible to disease and more difficult to raise commercially, making them a more niche market and thus more expensive and harder to find.

Because rabbit meat is very lean and has a high protein content, it can be an excellent choice for weight loss. Its low-fat profile means fewer calories for the same amount of filling protein.

Yes, it is true. A diet consisting solely of rabbit meat, which is extremely low in fat, can lead to a state of malnutrition known as 'rabbit starvation.' The human body requires a balance of proteins, fats, and carbohydrates to function properly.