News: Snails are digestible and help regulate cholesterol

Breaking news. Snails are digestible, tasty, and help regulate cholesterol!

Are snails hard to digest? No, but it depends on the recipe.

In popular belief, snails, more commonly known as lumache, are often considered a difficult dish to digest. Indeed, they can be, but it depends on the preparation method used in the recipe.

The digestive difficulties of snail meat arise from the sauces, gravies, or gravies that accompany the dish: snail meat itself is a very digestible and low-calorie meat.

In fact, digestive difficulties arise only from the sauces, gravies or gravies that accompany the dish: snail meat itself is very digestible and low in calories:

• 100g of pork salami provides approximately 425Kcal
• 100g of Parmesan cheese 431Kcal
• 100g of smoked salmon 150Kcal
• 100g of rainbow trout 90Kcal
• 100g of snails, however, only 83Kcal

A bit of history

Humans have eaten snails since prehistoric times, but it was the Romans who spread their consumption, developing more or less elaborate recipes that they exported to various territories of the Empire. Among these was France, where the famous recipe for escargot à la bourguignonne was later developed. In the Middle Ages, these mollusks were consumed by the poor and monks because they were readily available in the woods and were considered a lean meat, to be consumed during periods of fasting such as Lent. Beginning in the second half of the twentieth century, particularly in the early 1970s, consumption increased so much that Western Europe required the enactment of laws regulating the harvesting of snails from the wild. To meet growing consumer demand, it was also necessary to adopt farming techniques that are still practiced in production today.

Characteristics of snail meat

Average composition of snail meat: Whether farmed or collected in the wild, snail meat does not exhibit any substantial differences in composition or nutritional value. It has the same characteristics, with slight variations depending on the species.

On average this meat is made up of:

• water (81.6%)
• proteins (12.4%)
• carbohydrates (3.2%)
• mineral salts (2.2%)
• fat (0.6%)

Its distinctive feature is that its lipid component is low in saturated and monounsaturated fatty acids, which are much more present in the meat of other land animals. Instead, it contains polyunsaturated fatty acids, a category of fatty acids typically found in fish.

Snail meat is also an excellent food thanks to its mineral content (such as calcium and phosphorus), its protein content and its good amino acid content which facilitates its digestibility, being present in the proportions required for protein synthesis and for other uses by the body.

Clearly, the popular belief that this meat is known for its "heavy" nature is completely false. On the contrary, it is a light food, low in energy and with good nutritional value.

References

• Grillone N. (1999). The farmed snail. The Agricultural Informant, Verona;
• Avagnina G. (2004). The snail: a practical manual of snail farming. Il sole 24 ore, Edagricole, Bologna;
• Novelli E., Giaccone V., Balzan S., Ghidini S., Bracchi PG (2002). Investigation of the dietary-nutritional value of snails: a comparison between species and between subjects collected in the wild and farmed. Annals of the Faculty of Veterinary Medicine of Parma (Vol. XXII, 2002);

Article source : https://www.salepepesicurezza.it/lumache-difficili-digerire-dipende-ricetta/