The snail (lat.Helix) (also known as Roman or Burgundy snail) is a terrestrial gastropodmollusk.
It consists of two main parts: the shell and the body, which has a head with tentacles and a foot.
Typically, the diameter of the spiral shell of an adult snail is 3.5-5.5 cm. It is noted that the foot of an adult mollusk can stretch up to 9 cm, and in the normal size it is from 3 to 5 cm.
Today it is known that the snail is plenty ofuseful vitamins and micronutrients.
Firstly, snails are full of protein, a third more than a chicken egg. At the same time it contains 10 times more unsaturated fatty acids than beef. In this regard, snails can be safely included in the diet, which helps to reduce cholesterol. Snails are a diet product, as 100gr of snails contain only 90 calories and 1,4gr of fat. However, the amount of iron, potassium and magnesium is greater than in red meat.
Secondly, snails are very tender, so our body stomach them quickly and easily. Chicken or pork meat is digested about 4-5 hours, but the digestion of snails takes only 2 hours.
Thirdly, snails are very useful for people who have calcium balance disorder, as well as for pregnant and lactating women, children and people suffering from chondrosis and collagenosis. Snails help to improve the digestion and normalizethe metabolism. Due to the high content of magnesium, snailshelp to cope with stressand to stabilize the nervous system. Also, snails contribute to eliminate radionuclides from the human body.
Fourthly, snails are considered to be a powerful aphrodisiac. Snailsaretherefore called the “natural Viagra”.
Shellfish have been used in cooking for a long time. They are largely preferred by Western Europeans: French, Belgians, Germans, Spaniards, Portuguese, Italians.
Snails are used in cooking after the heat treatment, they can be baked, fried, boiled, etc.
Most frequently the restaurants and cafes use the following groups of dishes from snails:
- grilled snails;
- fried snails in butter;
- baked snails in sauce;
Snails in restaurants are regarded as a warm snack, but it is also possible to use shellfish in cooking of salads, soups and main dishes.
The most popular and well-known snaildishis called “Escargot” and belongs to French cuisine. Snails are cooked and servedwith a dry white wine. Also, this shellfish is perfectly combined with butter, fresh herbs and garlic.
Recently the use of snail mucin snail mucin in cosmetology and pharmaceuticals has become increasingly popular. Western scientists in the field of beauty and health have found that snail Mucin has the ability to stimulate cell activity. Today, pharmacists and cosmetologists use snail slime in the production of creams containing allantoin and collagen.
Snail slime (mucin), as a derivative product selected from the snail, is rich in a complex protein (glycoprotein) that has unique properties and performs important biological functions. Snail mucus filtrate also contains glycolic acid, collagen, chitosan, allantoin, elastin, proteases, vitamins A, C, E, B₆, B₁₂, and other useful elements.
Snails are used in cosmetic procedures: they areplaced on the body and due to thephysical contact, after which the snail slime remains on the skin, there is a wound-healing and rejuvenating effect. Snail slime helps to reinforce theelaboration of elastin and collagen, restores blood circulation, improves the general condition of the skin and evens out the skin tone.Cosmetics containing the snail slimeare used for recovery and healing skin care