Edible Snails
See also: Snail#Human use: land snails as foodH. pomatia and H. aspersa are the two edible species that are most used in European cuisine. Spanish cuisine also uses Otala punctata, Theba pisana and Iberus gualterianus alonensis, amongst others. The process of snail farming is called heliciculture.
Escargots are often served in a traditional way as appetizers. They may also be used as ingredients in other recipes.
Snails contain many nutrients. They are rich in calcium and also contain vitamin B1 and E. They contain various essential amino acids, and are low in calories and fat.
Read more about this topic: Helix (gastropod)
Famous quotes containing the word snails:
“little snails at the back
of the knee building bon-
fires ...”
—Anne Sexton (1928–1974)