University of Oulu

Baghele, Mahendra; Mishra, Shubhi; Meyer-Rochow, Victor Benno; Jung, Chuleui; Ghosh, Sampat (2022) A review of the nutritional potential of edible snails: A sustainable underutilized food resource. Indian Journal of Natural Products and Resources, 13(4), 419-433.

A review of the nutritional potential of edible snails : a sustainable underutilized food resource

Saved in:
Author: Baghele, Mahendra1; Mishra, Shubhi1; Meyer-Rochow, Victor Benno2,3;
Organizations: 1Department of Life Sciences, Sardar Patel University, Balaghat, Madhya Pradesh 481331, India
2Agriculture Science and Technology Research Institute, Andong National University, Andong, Gyeongsangbuk 36729, Republic of Korea
3Department of Genetics and Ecology, Oulu University, Oulu 90140, Finland
4Department of Plant Medicals, Andong National University, Andong, Gyeongsangbuk 36729, Republic of Korea
Format: article
Version: published version
Access: open
Online Access: PDF Full Text (PDF, 2.5 MB)
Persistent link:
Language: English
Published: CSIR-National Institute of Science Communication and Policy Research (NIScPR), 2022
Publish Date: 2023-06-09


Despite the use of snails as food in many different communities in the world, the consumption of snail meat is still far from being appreciated. The authors compiled and reviewed the nutrient composition of edible snail meat based on the available scientific literature. The protein, fat, and ash content of snail meat were found to be 14.0, 1.4 and 2.1% on the basis of fresh matter respectively. Comparable protein content with conventional foods of animal origin along with the presence of all essential amino acids and less carbon footprint makes the snail meat a sustainable food source. Moreover, less fat content but higher proportion of polyunsaturated fatty acids, and considerable presence of minerals with nutritional importance especially calcium, zinc, and iron could exhibit human nutritional benefits. However, the establishment of heliciculture facilities is a necessity in order to support this sustainable food resource and also enhance the economic condition of certain local areas.

see all

Series: Indian journal of natural products and resources
ISSN: 0976-0512
ISSN-E: 0976-0504
ISSN-L: 0976-0512
Volume: 13
Issue: 4
Pages: 419 - 433
DOI: 10.56042/ijnpr.v13i4.47930
Type of Publication: A2 Review article in a scientific journal
Field of Science: 1183 Plant biology, microbiology, virology
Funding: The study was partially supported by the BSRP grant through the National Research Foundation of Korea (NRF), Ministry of Education, grant number NRF-2018R1A6A1A03024862 received by Prof. Chuleui Jung.
Copyright information: © IJNPR. This work is licensed under a Creative Commons Attribution-BY-NC-ND 4.0 International License.