The nutrient composition of raw snails (per 100 grams of edible portion), according to information from the nutrient databank of France, is:

• Energy: 80.5 kcal (337 kJ)

• Water: 79 g

• Protein: 16 g

• Available carbohydrates: 2 g

• Fiber: 0 g

• Fat: 1 g

• Magnesium: 250 mg

• Calcium: 170 mg

• Iron: 3.5 mg

• Vitamin C: 0 mg

Snails are both low in calories and fat and also high in mineral nutrients, amino acids and beneficial fatty acids.

Analysis of lipid composition shows a relatively high percentage of poly-unsaturated fatty acids. Specifically, total saturated fats (SFA) occupy 25.78%, the mono-unsaturated (MFA) are 18.55% and poly-unsaturated (PUFA) are the remaining 18%. The poly-unsaturated ratio Omega-3 / Omega-6 ranges from 0.2 to 2, comparable to fish (from 0.5 to 8).

The fat of snails is beneficial because it provides our bodies with Omega-3 fatty acids that humans can not synthesize alone and therefore have to take it through their diet. It is very beneficial for health, because they balk atherosclerosis and thrombosis and have anti-inflammatory effects, prevent allergies, depression, and other diseases of the nervous system.

The meat of the snails is a good source of calcium and phosphorous, two components very important for bone growth, and also of magnesium, potassium and sodium.

They also form an important source of amino acids and calcium during periods of fasting, when meat and dairy products can not be consumed.

Regarding trace elements, their meat is a good source of selenium (27.4 mg/100mg), giving the consumer the substantial 50% of the recommended daily amount required by an adult woman (who is 50 mg / day) and 1 / 3 of a man. Selenium is a powerful antioxidant protecting against heart disease and cancer (especially prostate), also contributing to the functioning of the thyroid gland and the immune system.

Besides all the above mentioned, the flesh of snails is also an important 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. The content in niacin is 1,4 mg / 100g edible meat consumption, which is equivalent to 50 g 150 g cheese and yogurt, lentils or potatoes known as good sources of this vitamin.