Different snail species are traded as escargots.

Basically many of them belong among the family

of Helicid snails (Helicidae) and among those
especially to the Roman snail's relatives
(Helix and related genera). On the other hand
also the Achatinidaefamily of giant African land
snails is important as edible snails. In Europe and
North America, the main part of edible snails
consists of Helicid snails. Achatinid snails, in
contrary, are mainly consumed on the African
continent.

 Snails are low in calories but they contain high inorganic nutrients,
essential amino acids and fatty acids that are beneficial to our body. They
are rich in protein and valuable salts, low in fat (4 times less than beef and
6 time less that cheese). Their nutritional value is enhanced by the fact
that proteins composed of the amino acids are needed by the human
body and also they have 10 times fewer bacteria than other meats.
The fat of the snails is also beneficial, because it provides us with Omega 3
fatty acids, which humans can not synthesize and therefore must be taken
through a well balanced a diet. Furtheromore, they are considered to
inhibit atherosclerosis and thrombosis and have anti-inflammatory effects,
preventive allergies, depression, and other diseases of the nervous
system.
Snail meat is a good source of calcium and phosphorus, two very
important ingredients for bone growth, as well as magnesium, potassium
and sodium.
http://escargotsalarta.com/escargot.php

Valeurs nutritionnelles pour une

portion de 100 g

Lipides 1.4 g
Cholestrol
Acides gras

Acides gras saturs

Acide myristique (14:0)

Acide palmitique (16:0)
Acide starique (18:0)

Acides gras monoinsaturs

Acide olique (18:1 -9) (cis et/ou trans)

Acide palmitolique (16:1-7) (cis et/ou trans)

Acides gras polyinsaturs

Acides gras polyinsaturs omga-6

Acide linolique LA (18:2-6)
Acides gras polyinsaturs omga-3
Acide staridonique (18:4-3)
Acide docosapentanoque (22:5-3)

50 mg
0.361 g
0.056 g
0.249 g
0.051 g

0.259 g
0.211 g
0.048 g

0.252 g
0.017 g
0.015 g
0.099

Vitamin
Vitamine A et provitamine A, en quivalents
d'activit du rtinol (EAR)
Rtinol

Thiamine (Vitamine B1)

Riboflavine (Vitamine B2)
Niacine (vitamine B3 ou PP), en quivalent
en niacine totale
Niacine (acide nicotinique)

Vitamine B6
Equivalents de folate alimentaire (EFA)
Folates totaux (Amrique du Nord)

Vitamine B12
Vitamine E (tocophrols)
Alpha-tocophrol

Vitamine K

30 g
30 g

0.01 mg
0.12 mg
4.35167 NE
1.4 mg

0.13 mg
6 g
6 g

0.5 g
5 mg

0.1 g

Mineral

Potassium
Phosphore
Calcium
Sodium
Magnsium
Fer
Zinc
Cuivre
Manganse
Slnium

382 mg
272 mg
10 mg
70 mg
250 mg
3.5 mg
1 mg
0.4 mg
27.4 g

http://www.lanutrition.fr/fraliment/fraliment/4885-escargot-cru.html

Nutritional Facts for Lescargot

Bourguignon (Snails):
Calories
Carbohydrates
Fat
Protein
Saturated Fat
Sodium
Polyunsaturated Fat
Fiber
Monounsaturated Fat
Cholesterol

256
2 g (1%)
24 g (37%)
9 g (18%)
15 g (74%)
566 mg (24%)
1g
0 g (0%)
6g
88 mg (29%)

http://www.epicurious.com/recipes/food/views/Escargots-a-laBourguignonne-233523