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Also known as:
Escargot (French), Helix pomatia, Helix aspersa (brown snail), Helix aspersa maxima, Achatina fulica (a giant African snail), caracois (Portuguese), caracoles (Spanish), Helix punctata, Helix pisana or Helix alonensis, Roman snail and garden snail.

Description:
Snails are eaten as food in some parts of the world. Although escargot is the French word for "snail", escargot on an English menu is generally reserved for snails prepared with traditional French recipes (served in the shell with a garlic & parsley butter).

Helix pomatia, the Edible snail, prepared in its shell, with parsley butter.

Helix aspersa aspersa also known as the European brown snail, is cooked in many different ways, according to different local traditions.

Achatina fulica, a giant African snail, is sliced and canned and passed off on some consumers as escargot.

Snails are also popular in Portugal, and served in cheap snack houses and taverns, usually boiled with garlic.

Traditional Spanish cuisine is very fond of snails, too. Small to medium size varieties are usually cooked in several spicy sauces or even in soups, while the bigger ones may be reserved for other dishes such as the "arroz con conejo y caracoles" (a paella-style rice with snails and rabbit meat, very popular in the inner regions of south-eastern Spain) or the many local versions of gazpacho (also a typical meal of meat and vegetables with pieces of unleavened flour cakes).

Nutrition Value:
Snail, 1 oz. (28g) (raw)
Calories: 25
Calories from Fat: 4
Total Fat: 0g
Cholesterol: 14mg
Sodium: 20mg
Total Carbohydrate: 1g
Dietary Fiber: 0g
Sugars: 0g
Protein: 5g
Vitamin A: 1%
Vitamin C: 0%
Calcium: 0%
Iron: 5%