What are the primary nutritional components that define rabbit meat as a sound choice according to general analysis?

High in protein and B vitamins, and low in fat.

Despite the cultural avoidance, the actual composition of rabbit meat confirms it as a nutritionally strong protein source. Its primary attributes are a high concentration of beneficial proteins, which are crucial for muscle repair and satiety. Additionally, it contains significant levels of B vitamins, which are vital for metabolic processes. Critically, when contrasted with many commercially popular red meats, rabbit is noted for being exceptionally low in fat content. This favorable profile of high protein/vitamins and low fat underscores the conclusion that current avoidance is based on cultural and logistical factors rather than inherent nutritional inadequacy.