Escargot is the name for snail in the French tongue. These slimy little creatures have long been considered a delicacy in France, a nation well versed in the art of distinctive cuisine. France even celebrates a National Snail Day every May 24th, says Snailworld.com, who also reports that snails have been eaten for thousands of years because they are “low in fat and high in water and protein.” Their popularity continues to increase, says the Independent, due to their “meaty texture” and “delicate earthy taste.”
Snails are also “experiencing a culinary renaissance” in Britain, where snail farmers boast of a 200% increase in demand since 2014. They provide restaurants with snails for ravioli, croquettes, on toast with bone marrow or baked with Roquefort butter. The snail explosion hasn’t yet taken off in America, but Home.BT.com believes that the nutritional benefits of snails will cause them to soon be “crawling their way onto a plate near you.”
Snails contain a good amount of protein, explains Healthyeating.SFgate.com. If you consume 3.5 ounces of snail, you’ll receive 16.5 grams of protein. The same serving of catfish would provide 19 grams of protein. Snails rank high in iron content, which is essential to red blood cell production. Consuming 3.5 ounces of snail meat, will give you 3.5 milligrams of iron, and that’s more than beef. Eating 6 ounces of beef yields just 4 milligrams of iron.