Flemish Rabbit Stew with Prunes
Quick answer
A medium portion of Flemish Rabbit Stew with Prunes (250 g) contains 362 kcal, with 16.2 g of net carbohydrates and 52.5 g of protein. Its glycemic index is 40 (Low) for how fast it raises blood sugar, while its glycemic load per portion is 6.5 (Low) for its actual effect.
- Carbs20.8 g21.7%
- Protein52.5 g54.8%
- Fat10 g23.5%
- Fibre4.5 g
Percentages of total energy (calories)
Rabbit is one of the leanest white meats: about as much protein as chicken and little fat (about 4 g per 100 g in this dish). In Flemish cooking it is braised slowly with prunes and onions, so it soaks up the prunes' mild sweetness. The fibre and natural sorbitol in prunes help keep your bowels regular. Our team estimates the dish's glycemic index at about 40 (low), with about 6.5 g of available carbohydrate per 100 g from the prunes, so a balanced portion (a piece of rabbit with two or three prunes and a vegetable-rich gravy) gives you steady energy and lasting fullness.
💡 Smart Nutritional Guidance
Consumption advice
A medium plate (250 g, about 363 kcal) with two or three prunes.
Best preparation methods
Brown the rabbit pieces first, then simmer for about an hour with onion, thyme, bay leaves and prunes, and serve with cauliflower mash or a chicory salad.
Important Nutritional Note
Ingredient note: some traditional Belgian recipes braise the rabbit in brown beer or cherry beer (kriek). For an alcohol-free version, cook it in chicken or vegetable stock with a spoonful of cider vinegar. Large amounts of prunes can cause bloating or loose stools.
Nutrition facts
| Nutrient | Per 100 g | Per typical portion (250 g) |
|---|---|---|
| Calories | 145 kcal | 362.5 kcal |
| Protein | 21 g | 52.5 g |
| Carbohydrate | 8.3 g | 20.8 g |
| Available carbohydrate | 6.5 g | 16.2 g |
| Fat | 4 g | 10 g |
| Dietary fibre | 1.8 g | 4.5 g |
The typical portion is approximate, for comparison purposes.
Comparison & smarter alternatives
Among the foods in Soups & home-cooked dishes with a glycemic index (25), it ranks 13 (lowest first).
Smart alternatives from the same family:
Frequently asked questions
Is Flemish Rabbit Stew with Prunes good for weight loss?
It can be a useful part of a weight-loss plan because it provides 14.5 g of protein per 100 kcal, and protein supports fullness. A 250 g portion gives 363 kcal.
How does Flemish Rabbit Stew with Prunes affect blood sugar?
Its glycemic index is 40 (Low), a clinically reviewed estimate rather than a laboratory measurement. A typical 250 g portion has a glycemic load of 6.5 (Low), so the effect of this portion on blood sugar is limited.
What is the nutritional value of a typical portion of Flemish Rabbit Stew with Prunes?
A typical 250 g portion of Flemish Rabbit Stew with Prunes provides about 363 kcal, 52.5 g protein, 20.8 g carbohydrate, 10 g fat and 4.5 g fibre.
Is rabbit healthy for people with heart and blood vessel disease?
Yes, it is one of the leanest meats, with little saturated fat, so it suits people with heart disease or high triglycerides when cooked in a light way. Its cholesterol content is similar to chicken.
Do the prunes in the stew raise blood sugar?
Prunes have a low glycemic index (about 29 in the international tables) and are rich in fibre, and two or three of them as part of a meal with protein do not usually cause a sharp rise in blood sugar in people with diabetes.
What is the best side dish with rabbit stew on a diet?
A big plate of cauliflower mashed with garlic and olive oil, or a fresh chicory salad.
Read also
- Prediabetes: How to Stop the Train and Lower Your HbA1cGuide
- Gestational Diabetes Guide: Normal Levels and Foods to EatGuide
References & Scientific Sources
- The glycemic index of this food is a clinically reviewed estimate by the WiBo Health medical team, not a laboratory measurement from the International GI Tables (Atkinson 2021). GI bands (low ≤ 55 · medium 56–69 · high ≥ 70) follow: ISO 26642:2010. Food products — Determination of the glycaemic index (GI) and recommendation for food classification. International Organization for Standardization; 2010. www.iso.org/standard/43633.html
- Definition of available carbohydrate and glycemic load: FAO/WHO. Carbohydrates in human nutrition: report of a joint FAO/WHO expert consultation. FAO Food and Nutrition Paper 66. Rome; 1998. www.fao.org/4/w8079e/w8079e00.htm
Reviewed by Dr. Wassim Habib · Last reviewed 21 October 2026
Disclaimer: This guidance is for nutritional lifestyle orientation and does not constitute a diagnostic medical device under EU Regulation MDR 2017/745.