HEALTHY SNAIL
SNAIL - HEALTHY FOOD
Snails are formed mainly by water. Snails are rich in protein and low in fat and calories, which makes them a very nutritious food.
Minerals like magnesium, iron, zinc and copper are elements that enter their "physical constitution" and make them a healthy food.
Its consumption is recommended for various types of diseases.
The amino acids contained in the snail meat proteins, contribute to the reconstruction of the integrity of the gastric tissues, and therefore for the healing of ulcers.
Being a rich food in calcium and fatty acids, polyunsaturated, it is also recommended in cases of rickets and in fighting cholesterol.
The high content of minerals and iron prove to be useful during pregnancy and breastfeeding. Low in fat, snails are indicated for those suffering from liver and obesity.
Did you know...
The consumption of this mollusc has more than 2000 years.
The calorie content per 100g of snail meat varies between 60 and 80 Kcal. Snails are mostly composed of water (70 - 85%) and low fat (from 0.3 to 0.8%) with a protein content between 13 and 15%. They are relatively rich in minerals, especially calcium, also containing iron, magnesium, copper and zinc.
Even the snails cooked in restaurants have a low caloric value: about 100 kilocalories per 100 grams. So, the way they are cooked does not change their calories.
When compared with other molluscs, 100 grams of snails provide 98 kilocalories, 33 calories less than the same amount of clams and 21 calories less than cockle.
Snail Specs
Comercial name
CARACOLETA
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Species
HELIX ASPERSA MAXIMA
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Production method
SNAIL FARMING
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Origin
PORTUGAL
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Weight
+ than 4g
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Caliber
I, II, III, CLASS
ORGANOLEPTIC PROPERTIES
Meat - light color, beige or light gray, firm consistency and rough texture.
Shell - Different shades of ocher with variable pigments of brown. Different shades of yellow with total absence of pigmentation.
Cutaneous mucus - Watery and glossy or transparent.
Internal mucus - Transparent or slightly turbid and high viscosity.
In accordance with the EC Regulation Nº02 / 04 of the Council of 27 October - There is no specific regulation for helix aspersa maxima species
PHYSICOCHEMICAL FEATURES
Not applicable
In accordance with the EC Regulation Nº02 / 04 of the Council of 27 October - There is no specific regulation for helix aspersa maxima species
BACTERIOLOGICAL FEATURES
Not applicable
In accordance with the EC Regulation Nº02 / 04 of the Council of 27 October - There is no specific regulation for helix aspersa maxima species
TRANSPORT CHARACTERISTICS
In accordance with - NP-1254 of 1987
Storage temperature, transport and exposure: +3o to +7o
EXPOSURE IN TRANSPORT
Bags with 1 or 5kg in plastic yellow mesh sleeve in 15kg boxes