The nutritional value of rabbit meat is rich in protein, vitamins, minerals, fatty acids, etc. Daily appropriate intake of rabbit meat can be supplemented with nutrients, which can maintain the normal physiological function of the body. It belongs to a kind of high-protein food, in which every 100g of rabbit meat contains 72.6g of moisture, 19.7gg of protein, 2.2gg of fat and 0.327g of polyunsaturated fatty acid, which is in the front of the content of the same kind of food. Niacin is 58.8mg, vitamin A is 26.0μg. Normal people eat rabbit meat appropriately, is conducive to replenish the missing nutrients of the body, has certain benefits to the body. However, one time intake of rabbit meat should not be too much, so as not to aggravate the burden on the gastrointestinal tract, stimulate the mucosa of the gastrointestinal tract, and cause adverse effects on the body. If patients experience abnormal discomfort during the consumption of rabbit meat, they should go to a regular hospital for relevant examinations.