Nutritional value of rabbit meat was compared with meat of chicken, beef and pork, based on the values from Polish, British, French, Danish and US national food composition tables. On the basis of this comparison it can be stated, that rabbit meat is relatively high in polyunsaturated fatty acids (PUFA), copper, manganese, potassium, phosphorus and especially in calcium and is also low in sodium. Modern animal husbandry allows for additional enrichment of rabbit meat in PUFA.