Snails are a rich source of protein, but eating them improperly can cause bacterial infections and food poisoning.
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| Steamed snails with lemon leaves is an attractive dish for many people. (Photo: TC) |
Snails are a favorite dish in many parts of the world , especially in Vietnam and France. However, if not prepared and processed properly, snails can be dangerous to your health, leading to bacterial infections, parasites or food poisoning. To ensure safety, you need to pay attention to the following:
1. Don't forget to release mud for the snails
According to Mashed , snails live in muddy environments and often eat a variety of plants, mud, and even decomposing organic matter. If the mud is not released before cooking, snails may contain toxic substances, bacteria, or pesticides. These contaminants can mix into the cooking water, stick to the snail meat, and be harmful to health.
How to properly release mud from snails: Leave the snails in a water basin with a ventilated lid, do not feed for 24-72 hours to eliminate all dirt in the body. Some people recommend feeding the snails lettuce or rice flour to clean the intestines. Then, wash the snails several times with clean water, scrub the shell to remove dirt.
2. Do not boil snails at low temperature
Snails can contain parasites such as liver flukes, worms that cause meningitis, harmful bacteria... If not boiled thoroughly, these pathogens can survive and enter the human body.
How to boil snails safely:
- Boil at high temperature: Boil snails at 100 degrees Celsius for at least 10-15 minutes to completely kill bacteria and parasites.
- Remove floating snails: If any snails float to the surface of the water when boiling, throw them away because they may be dead or infected.
- Check for doneness: When cooked, the snail meat must be firm and no longer slimy.
3. Don't eat too many snails
Snails are a rich source of protein, iron, and omega-3, but they also contain purines, a compound that can increase uric acid in the blood, leading to gout and kidney stones if eaten in excess. Therefore, you should:
- Limit the number of times you eat: You should not eat snails more than 1-2 times per week, especially if you are at risk of gout.
- Combine with green vegetables: Eating snails with foods rich in vitamin C (such as bell peppers, spinach, tomatoes) helps reduce uric acid.
- Avoid drinking alcohol when eating snails: Alcohol increases the risk of uric acid accumulation, which can easily lead to gout.
Nutritional composition of snails
Snails are a nutritious food, providing a rich source of protein, vitamins and minerals, while also having a low fat content:
Protein and fat: According to the US Department of Agriculture , 100g of snails contain about 12-16g of protein, a source of high-quality protein. Low fat content, only 1-2g per 100g of snails, mainly unsaturated fat is good for the heart.
Vitamins: Snails are rich in vitamin B12, which is necessary for red blood cell production and nerve function. They also contain vitamin A, which supports vision and the immune system, and vitamin E, which helps protect cells from free radical damage.
Minerals: Snails provide a lot of iron (increases hemoglobin), magnesium (important for muscles and nerves), zinc (boosts immunity) and selenium (antioxidant). In addition, snails also contain calcium, which supports strong bones.
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