Potential Health Benefits of Eating Escargot
Snails, a delicacy in many cultures, are a nutrient-rich food packed with protein, low in fat, and abundant in essential vitamins, minerals, and omega-3 fatty acids that support heart health, brain function, and overall well-being.
When you think of snails, your mind likely goes to the small, slimy creatures that trail across your garden or emerge after a rainstorm.
Yet, in many parts of the world, including France, Portugal, and Germany, snails are far more than garden nuisances—they’re a culinary treasure.
Whether they’re served as escargot in a luxurious garlic-butter sauce or baked to perfection in a snail Mediterranean-style herb and olive oil preparation, snails have earned their place on fine dining menus.
While the idea of eating snails might initially seem unappetizing, their unique taste might surprise you.
Their texture is both tender and meaty, while their flavor absorbs the richness of the sauce they’re prepared in.
Escargot, particularly the burgundy snail species, for instance, is often drenched in a buttery garlic sauce, creating a dish that’s both savory and irresistible.
Snail dishes are commonly found in upscale restaurants or as elegant appetizers at exclusive events.
Specialty seafood markets also stock them, though they’re not a typical grocery store staple.
But beyond the culinary appeal, are there nutritional benefits to eating snails? Let’s explore their health benefits and potential risks, so you can decide if this delicacy deserves a spot on your plate.
Nutritional Value of Snails
The nutritional value of snails (commonly referred to as escargot when prepared as a dish) can vary depending on their preparation. However, here is the general nutritional information for 100 grams (3.5 oz) of cooked snails (without additional butter, garlic, or seasonings):
General Nutritional Values (per 100g of cooked snails):
- Calories: 90-100 kcal
- Protein: 16-20 g
- Fat: 1.4-2 g
- Carbohydrates: 2-2.5 g
- Fiber: 0 g
Vitamins and Minerals:
- Iron: 3.5-6 mg (20-30% of the daily recommended intake)
- Magnesium: 250 mg
- Calcium: 10 mg
- Potassium: 350-400 mg
- Phosphorus: 270 mg
- Vitamin B12: 0.8-1.2 µg (20-50% of the daily recommended intake)
- Vitamin E: 5-6 mg
Potential Health Benefits of Snails
1. Combatting Anemia
Snails are a powerhouse of iron, delivering about 22% of the daily recommended intake in just one serving.
For those with iron-deficiency anemia—characterized by fatigue, pale skin, and dizziness—adding snails to your diet may alleviate symptoms by addressing the root cause.
2. Boosting Heart Health
While fish often get the spotlight for Omega-3 fatty acids, snails are also a noteworthy source.
Omega-3s are vital for heart health, helping to reduce the risk of heart disease, lower blood pressure, and maintain a steady heartbeat. They also aid in preventing blood clots, further supporting cardiovascular wellness.
3. Good for the Skin and Immune System
Escargot is a rich source of selenium, a powerful antioxidant that plays a crucial role in maintaining overall health.
Selenium helps protect cells from oxidative stress caused by free radicals, which can accelerate skin aging and lead to various health issues.
By supporting collagen production, selenium contributes to skin elasticity and reduces the appearance of wrinkles, promoting a youthful complexion.
Additionally, selenium enhances the immune system by aiding in the production of immune cells and improving the body's ability to fight infections and inflammation.
Risks of Eating Snails
Despite their nutritional benefits, there are risks associated with eating snails, primarily tied to how they’re prepared or sourced.
1. Heart Health Concerns
Although snails are naturally low in fat, the buttery sauces they’re often cooked in can negate this benefit.
These fats may clog arteries over time, increasing the risk of heart attacks or strokes. To enjoy snails healthily, consider recipes that limit heavy, fat-laden sauces.
2. Rat Lungworm Disease
In rare cases, eating raw or undercooked snails can lead to rat lungworm disease, a condition caused by a parasite that snails may acquire from rat feces.
Symptoms include headaches, fever, stiffness, nausea, and vomiting. The good news is that thorough cooking eliminates this risk, making snails safe to consume.
A Culinary Experience Worth Trying
While snails might not be for everyone, their unique flavor, nutritional profile, and cultural significance make them an intriguing addition to any adventurous food lover’s diet.
Whether enjoyed as escargot or incorporated into other global cuisines, snails provide a gourmet experience that combines indulgence with health benefits—so long as they’re cooked with care.
