Snails Deserve a Place on Your Plate

In many parts of the world, snails are seen as garden pests. In others, they’re a delicacy, a nutritional powerhouse, and even a sustainable source of protein. One snail contains approximately 14 grams of protein. When thinking about escargot, France and West Africa are often thought of as the primary consumers of snails, but many Asian cultures have long-standing traditions of using both land and aquatic snails for a various culinary, medicinal and cosmetic purposes.

For many people the idea of eating snails does not sound pleasant, and it is not for everyone, but these slow little creatures are very nutritious. An average snail is comprised of 80% water, 15 % protein and 2.4% fat. Snails are also relatively low in calories and fat compared to other protein sources like beef or pork. Snail meat contains essential fatty acids, calcium, iron, selenium, magnesium and is a rich source of vitamins E, A, K and B12.

🧠 Why are these nutritional components good?

Omega-3 Fatty Acids: Snails are surprisingly rich in omega-3s, the same fats found in salmon and walnuts. Omega-3 is excellent for improving brain function, reducing inflammation, and supporting cardiovascular health.

Magnesium: Supports the energy metabolism and helps make bones and teeth strong. Magnesium also regulates nutrients such as zinc, calcium, potassium and vitamin D.

Selenium: Is part of the enzyme selenoprotein which supports the endocrine and immune systems of the body. Selenium also has antioxidant capabilities that will help reduce the risk of cancer, arthritis, and infections.

Vitamin E: Plays an important role in the synthesis of red blood cells, metabolising vitamin K and protecting cells against free radical damage. Adequate vitamin E will help to reduce age-related macular degeneration, diabetes and cancer.

The saying "you are what you eat" comes to mind when discussing the benefits of eating snail meat—not just for humans, but for the snails themselves, as their diet directly influences the flavour and quality of their meat. For instance, snails that feed on daisies may develop a slightly bitter taste. Other plants might result in sweeter or peppery flavours. That is why Namsnails has developed a specialised, nutrient-rich diet to ensure our snails produce premium-quality meat with consistently excellent taste. When snails are properly cooked and prepared, the meat should be tender, but slightly chewy, earthy with a mild umami flavour and should absorb spices and sauces beautifully.

Snail meat isn’t just an exotic novelty—it’s a nutrient-dense, sustainable, and tasty protein source that deserves a place in the global diet. Whether you’re an adventurous foodie, a health-conscious eater, or a sustainability advocate, snails offer benefits that few other meats can match.