The benefit of the snail
Edible Snails are quite exotic products for our fellow Ukrainians. Despite this fact, they are quite interesting for Ukrainians nowadays, mostly as a kind of profitable business rather than food but there is something else you should know.
Snails are an extremely healthy and dietary with a huge amount of nutrients. The main component of a snail’s meat is protein, the amount of which is much larger than in a chicken’s egg. A portion of snails contains only 2 gr of fat. Also, there isn’t any cholesterol, which is a good for the diet of those who take care of their health or want to keep fit. Edible snails have a strong aphrodisiac quality. Snails’ consumption has a positive impact on male potency and female libido.
Why snails are healthy to eat?
- vitamins A, E, K, B6, B12
- fatty acids omega-3
- more iron than in beef
- more magnesium than in beef, pork, chicken and fish
- folic acid
Such a successful combination of minerals and vitamins make snails as a very generous gift of nature.
The consumption of snails has a positive effect on human’s body, helps to prevent atherosclerosis and liver disease.
The snails’ consumption is recommended to people who suffer from calcium balance disorder, since it helps to restore and strengthen the bone and cartilage tissues,
due to the huge amount of calcium, iron and magnesium.
The high content of essential fatty acids helps to lower cholesterol level in blood and to strengthen the cardiovascular system. The slime of snails contains retinol, which is a miracle for the restoration and regeneration of body tissues. It also helps to rejuvenate the skin and to heal the wounds quickly, that is why it has achieved wide application in cosmetology.
When and where did the culture of snails’ consumption begin?
The snails’ consumption has existed as long as there are people on earth. With its rich nutritional value, it is quite a widespread easy-to-prepare product.
Originally, primitive people used to eat raw snails, then they started to cook them on fire and even learnt how to preserve them. In ancient Greece, snails
were a traditional meal and were not considered to be a delicacy, since they were accessible to everybody.
In the Roman Empire, snails took an important part in the nutrition because of their availability and value for health. In Middle Ages, meat of snails was recommended to be eaten during religious fasts as a replacement for meat and fish. In the modern world, the French, known as gourmet and gastronomic aesthetes whose high cuisine is recognized in the whole world, made the snails popular and granted them the title of "delicacy".
The snails’ consumption is the most developed in France, Spain, Italy, Greece and most European countries. The popularity of snail dishes is growing very fast in Arabic and Asian countries. Gradually, this culture gains popularity among Ukrainians.
The Art of Escargot
Escargot (from French) is translated as a ‘snail’. French cuisine offers plenty of delicious dishes made from these mollusks, cooked with different sauces and usually served with white dry wine. All kinds of edible snails are also called Escargot. Escargot is an exquisite pleasure. In most cases, they are served as a delicious appetizer. Traditional recipes are not complicated, so it is easy to cook them at home, following some basic principles. Firstly, you have to boil the snail’s fillet, then cut it into pieces and mix with butter, herbs and spices. Then the shells are stuffed with this filling. Both live snails, frozen or semi-finished products are used. The meat of a snail does not have a special taste, but real gourmets claim that a snail is the most exquisite delicacy so everyone should try it at least once during the life. Snail caviar is an expensive, exclusive and low calorie product that has only 90 kcal. per 100 grams. It contains more vitamins and minerals than any other type of caviar, and high iodine content makes it extremely useful. The process of collecting caviar is very careful and expansive, which affects its high cost.
Types if edible snails
The most common edible snails are:
- Helix Pomatia – known as a grape snail;
- Helix Aspersa Maxima – so-called ‘Gros gris’ ;
- Helix Aspersa Muller – ‘Petit gris’.