Snail is a common name that is applied most often to land snails, terrestrial pulmonate gastropod molluscs.
However, the common name “snail” is also applied to most of the members of the molluscan class Gastropoda that have a coiled shell that is large enough for the animal to retract completely into. When the word “snail” is used in this most general sense, it includes not just land snails but also thousands of species of sea snails and freshwater snails.
Snails have a very sticky substance known as snail slime that we must remove before using the snails in our cooking. The average snail contains 80% water, 15% protein and 2.4% fat. It also contains essential fatty acids, calcium, iron, selenium; and magnesium. It’s also rich in many essential vitamins such as Vitamins A, E, K and B12 just mention a few. Snail meat can be used as an alternative to Beef and chicken.