The caloric value of the snail meat is 750 calories per pound of meat when ready for consumption, lower than the meat of various fish, birds, and mammals. The protein content is high and ranges around 15% of the net weight. Carbohydrates are 2% and the percentage of fat is only 1% of the total net weight. The water content is high and ranges from 73%l – 89%.
The compositional analysis of lipids gives us a relatively high percentage of poly-unsaturated fatty acids. Specifically, total saturated lipids occupy 25.78% mono-unsaturated constitute 18.55% and polyunsaturated constitute the remaining 18%.From the poly-unsaturated the ratio omega-3 / omega-6 range from 0.2 to 2 which based on current nutritional opinions is considered to be very good and comparable to fish (from 0.5 to 8).
It should be emphasized here that the fat of snails is beneficial because it provides the body with its Ω-3 fatty acids, which are considered to be essential due to the human incapacity to synthesize and therefore must be taken through the diet. They are very beneficial for the health, because they are assumed to inhibit atherosclerosis and thrombosis and even have anti-inflammatory effects, prevent allergies, depression, and other diseases of the nervous system.
As far as minerals (metals) are concerned the meat of snails is a good source of calcium, phosphorus, magnesium, potassium, and sodium. Some researchers suggest the consumption of snails as an alternative source of calcium and phosphorus, two very important ingredients for the growing of the bones.
Regarding to micronutrients, the meat of these species is a good source of selenium (27.4 mg/100mg), providing the consumer with virtually 50% of the daily recommended intake amount required for an adult woman (which is 50 mg / day) and 1/3 for a man. The selenium has powerful antioxidant properties protecting against heart disease and cancer (especially the one of prostate), also contributing to the good functioning of the thyroid gland and the immune system.
Besides of all the above mentioned, the flesh of snails is a major dietary source of vitamins. Niacin is a water soluble vitamin B complex with beneficial effects on the nervous and cardiovascular system. It is remarkably stable and resistant to heat, cooking and storing of food. The content of their meat to niacin is 1,4 mg/100g of the edible meat consumption and corresponds to 50 g of cheese and 150 g of, yogurt, lentils or potatoes which are considered to be good sources of this vitamin.
The flesh of the snail contains the lowest cholesterol of all meat. The cholesterol in cooked snails is due to the spices we cook them with.