The purpose of the article is to assess the nutritional quality, particularly fatty acids, and proximate compositions, of the mostly consumed edible snails around the world. Terrestrial snails: Helix aspersa, H. aspersa maxima, H. pomatia, H. lucorum, Achatina fulica, Archachatina marginata, Archatina (archatina) archatina; freshwater snails: Pomacea canaliculata, Tympanotonus fuscatus, Pachymelania aurita, Pila ampullacea and marine snails: Babylonia zeylanica, B. spirata, Pleuroploca trapezium, Murex virgineus, Trochus radiates, Thais coronate, Volutopsius castaneus, Laevistrombus turturella, Lunella torquata, L. undulate, Turbo militaris are mostly consumed gastropods all over the world, particularly in Jamaica, Mexico, Taiwan, Indonesia, the Philippines, Maleysia, Thailand, New Caledonia, Southwest China, most of Africa and some Medditerranian contries (Spain, France, Italy, Portugal, Bulgaria, Greece and Cyprus). An average snail contains 80% water, 15% protein and 2.4% lipids and has significant amounts of essential fatty acids, calcium, iron, selenium, magnesium, vitamins A, K, E and B12 and low cholesterol. They are a good source of omega-6 and 3, which helps in curing heart disease and is also necessary for the human brain. Their components boost the immune system due to anti-cancer, antioxidant and anti-inflammatory properties of their meat. The research reported here evaluated the biochemical and nutritional potential of mostly consumed edible gastropods.
Anahtar Kelimeler: Edible gastropods, Nutritional quality, Biochemical composition
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