Showing Food Snail
| General Information | |||||||||||
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| Name | Snail | ||||||||||
| Scientific Name | Gastropoda | ||||||||||
| Description | Snail, Gastropoda, is a shelled gastropod that originates from various environments worldwide, including ditches, deserts, and the abyssal depths of the sea (PMID: 19197504). Native to multiple countries, snails are widely consumed in Indonesia, Bulgaria, and France, among others (PMID: 29127822). They are commonly fried, oven-cooked with rice, or served as escargot à la Bourguignonne. Snails have a chewy texture, a mild flavor, and a distinct odor. Rich in protein, iron, and calcium, snails provide several health benefits, including reducing the risk of anemia and osteoporosis. The most notable chemical in snails is protein. In addition to their culinary uses, snails have medicinal applications, such as in the production of skincare products. A peculiar mode of preparation involves purging the snails in a mixture of water and vinegar to remove impurities before cooking. | ||||||||||
| Primary ID | FOOD00603 | ||||||||||
| Picture |  | ||||||||||
| Classification | |||||||||||
| Group | Aquatic foods | ||||||||||
| Sub-Group | Mollusks | ||||||||||
| External Links | |||||||||||
| ITIS ID | 69459 | ||||||||||
| Wikipedia ID | Snail | ||||||||||
| Composition | |||||||||||
| Compounds | Preparation type: Raw
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| Macronutrients |
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| Micronutrients |
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| References | |||||||||||
| Content Reference | — Saxholt, E., et al. 'Danish food composition databank, revision 7.' Department of Nutrition, National Food Institute, Technical University of Denmark (2008). — U.S. Department of Agriculture, Agricultural Research Service. 2008. USDA National Nutrient Database for Standard Reference, Release 21. Nutrient Data Laboratory Home Page. | ||||||||||