THE VARIED ROLES OF SNAILS - National Universities Commission

consumed in. Belgian Congo and that Japanese roasted
their snails and consumed them with Soya sauce. This is
in addition to several reports of the use of snails as food
in Europe, South America and other parts of Africa. Our
bodies require a constant supply of energy and raw
materials to maintain vital functions and to rebuild
tissues worn out in the day to day processes of living.
Snails may not be an energy giving food item but it is
surely a mineral and protein giving food supplement. It
is common knowledge that in addition to calories, we
need specific nutrients in our diet, such as proteins,
vitamins, and minerals. People in richer countries often
eat two much meat, salt and fat and too little fibre,
vitamins, trace minerals and other components lost from
highly processed foods. In poorer countries, people
often lack specific nutrients because they cannot afford
more expensive foods such as meat, fruits, and
vegetables that would provide a balanced diet. It is in
these latter situations that snail consumption plays very
important roles in mineral and protein supplementation.
The nutrient composition of raw snails (per 100 grams of
edible portion), according to information from the
proximate analyses of snail meat is:
Energy (kcal): 80.5
Water (g): 79
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