Mollusks, snail, raw
* The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Macronutrients
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| Nutrient | Amount | % DV | |
|---|---|---|---|
| Vitamin C, total ascorbic acid | 0 MG | 0% | |
| Thiamin | 0.0 MG | 1% | |
| Riboflavin | 0.1 MG | 9% | |
| Niacin | 1.4 MG | 9% | |
| Vitamin B-6 | 0.1 MG | 8% | |
| Folate, total | 6 UG | 2% | |
| Choline, total | 65 MG | 12% | |
| Vitamin B-12 | 0.5 UG | 21% | |
| Vitamin A, RAE | 30 UG | 3% | |
| Vitamin E (alpha-tocopherol) | 5 MG | 33% | |
| Vitamin D (D2 + D3) | 0 UG | 0% | |
| Vitamin K (phylloquinone) | 0.1 UG | 0% |
Minerals
| Nutrient | Amount | % DV | |
|---|---|---|---|
| Calcium, Ca | 10 MG | 1% | |
| Iron, Fe | 3.5 MG | 19% | |
| Magnesium, Mg | 250 MG | 60% | |
| Phosphorus, P | 272 MG | 22% | |
| Potassium, K | 382 MG | 8% | |
| Sodium, Na | 70 MG | 3% | |
| Zinc, Zn | 1 MG | 9% | |
| Copper, Cu | 0.4 MG | 44% | |
| Selenium, Se | 27.4 UG | 50% |
Nutrition Highlights
- Low in calories with 90 kcal per 100g.
- Good source of protein with 16.1g per 100g.
- Very low in fat (1.4g per 100g).
- Rich source of Magnesium, Mg (60% of Daily Value per 100g).
- Good source of Phosphorus, P (22% DV).
- Good source of Copper, Cu (44% DV).
About Mollusks, snail, raw
This often-overlooked protein source is a type of invertebrate commonly referred to as snails. While seemingly unconventional, these gastropods are a nutritional powerhouse, offering a significant amount of lean protein with minimal carbohydrates and fat. A 100-gram serving provides about 16 grams of protein, essential for building and repairing tissues, along with a negligible amount of fiber. This makes them a great option for those seeking high-protein, low-carb foods. They also contribute a range of vitamins and minerals, including iron, which is important for oxygen transport throughout the body.
When considering snails in your diet, it's important to be mindful of preparation. Raw snails can potentially harbor parasites, so thorough cooking is crucial to ensure food safety. They are frequently used in French cuisine, where they are often baked with garlic butter, parsley, and other flavorful ingredients. Snails can also be incorporated into stews, soups, and salads, taking on the flavors of the accompanying dishes. Due to their relatively neutral taste, they can be seasoned in a variety of ways, making them a versatile and potentially exciting addition to a balanced diet.
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