Rabbit

Note about this food

Rabbit is among the leanest meats eaten in Europe, and like any meat it carries none of the plant compounds tracked here: no salicylate, no oxalate, no fructan, no polyol, because plants make all four and an animal does not. What a meat can gain is an amine, and that depends on time rather than on species — the biogenic amines build up while meat sits, so a rabbit bought fresh and cooked the same day is a different proposition from one kept for several days.