Abstract
Portugal is one of the largest consumers of land snails in the world, with specifically the species Theba pisana and Otala lactea being involved. Nutritional information on these two species were evaluated as well as their potential health impact. Fat, protein, carbohydrates, dry matter, minerals, vitamin C, and pesticides were monitored in raw and cooked snails. An intake of 100 g of cooked snails of O. lactea and T. pisana species provide 34.8 kcal and 39.5 kcal, respectively, which represents 1.74 % and 1.97 % of the total energy in a 2000 kcal daily diet. The low caloric content is due to the small amount of fat and total carbohydrates, but the snails contain a healthy amount of protein and minerals. The most abundant nutritional minerals were calcium, phosphorus, sodium, potassium, magnesium, iron, manganese, and zinc. Both species of snails also contained other important minerals such as molybdenum, chromium, nickel, cobalt, copper, selenium, and silicon, although at lower concentrations. For both species, the hazard quotient was lower than 0.3 for all target minerals. The hazard index was 0.86 and 0.70 for T. pisana and O. lactea cooked snails, respectively. None of the species showed residues of pesticides. Both snails could be an alternative to conventional livestock and their meats.
Published Version
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a call