How much protein is in a giant snail?

January 12, 2026 •

4 min read

According to several studies, some species of giant snail contain a higher crude protein content than conventional meats like chicken, beef, and rabbit on a dry matter basis. This high-quality protein source offers an abundance of essential amino acids, making it a sustainable and nutritious food option in many parts of the world.

Quick Summary

Giant snails are an excellent source of high-quality protein and are low in fat. Their nutritional profile varies by species and preparation but consistently offers significant protein and essential minerals, often surpassing common meats like chicken and beef in protein density.

Key Points

High-Quality Protein: Giant snails are a rich source of complete protein, containing all essential amino acids.
Nutrient-Dense: They are low in fat and calories but rich in vital minerals like iron, calcium, and magnesium.
Variable Content: Protein levels can range from 15–20 grams per 100g, depending on the species and if it's fresh or dry.
Comparison to Conventional Meats: Some studies show fresh snail meat contains more crude protein per gram than chicken or beef.
Low Environmental Impact: Compared to livestock like cattle and poultry, snails have a significantly smaller carbon footprint.
Cooking Affects Nutrients: Preparation methods like boiling can slightly decrease protein content while increasing caloric density.
Safety First: Always source snails from a safe environment and cook them thoroughly to avoid parasites.

Giant African land snail: A nutrient powerhouse

The protein content in giant snails varies depending on the species and whether the nutritional analysis is based on wet (fresh) or dry matter. For instance, studies on the giant African land snail (Achatina achatina) show a crude protein content ranging from about 14% to 20% on a wet basis. Some dry matter analyses show even higher percentages, indicating a highly concentrated protein source once moisture is removed. The protein is considered high-quality, as it contains all the essential amino acids needed by the human body.

Nutritional breakdown per 100g of fresh giant snail meat

While specific values can differ by study, a general nutritional profile for 100g of fresh giant snail meat shows it to be a healthy option:

Protein: Approximately 15–20 grams
Fat: Extremely low, often less than 1.5 grams
Calories: Low, averaging around 80–100 kcal
Minerals: Rich in important minerals such as iron, calcium, magnesium, and phosphorus
Vitamins: A good source of B vitamins, especially B12, and vitamin E

Comparison with other protein sources

To put the giant snail's protein content into perspective, it's helpful to compare it with other common protein sources. While the sheer volume of protein might be higher in a 100g serving of some traditional meats due to lower moisture, the protein density and overall nutritional profile of snails are very competitive. A study found that the crude protein value of fresh snail meat (20.5%) was higher than chicken (18.3%), beef (19.6%), and rabbit meat (20.0%).


Feature	Giant Snail Meat	Chicken Breast (Cooked)	Beef Steak (Cooked)
Protein (per 100g)	~15–20g	~31g	~25g
Fat (per 100g)	Low, <1.5g	Low, ~3.6g	Moderate, ~15g
Saturated Fat	Very low	Moderate	High
Omega-3s	Present	Trace amounts	Trace amounts
Iron Content	High	Lower	High
Calcium Content	High	Lower	Low
Protein Quality	High, contains all essential amino acids	High	High

Factors influencing a snail's nutritional value

Several factors can influence the exact nutritional content of a giant snail. These include the species, diet, season, and preparation method.

Species: Different species of giant snail have slightly different nutritional profiles. For instance, Archachatina marginata and Achatina achatina may show small variations in protein and mineral levels.
Diet: What a snail eats significantly impacts its nutritional makeup. Snails fed a diverse diet of leaves, fruits, and flowers in a controlled farm setting (heliciculture) can have consistent nutritional content.
Preparation: Cooking methods can alter the nutrient composition. For example, boiling may cause a slight decrease in protein content and affect fat levels due to denaturation and reduced extraction. However, boiled meat can be more energy-dense than raw meat.
Environmental Factors: Snails collected from different locations may exhibit variations in their mineral content, especially calcium, which is often sourced from the soil.

Benefits of incorporating giant snail protein into your diet

For those who consume them, giant snails are an excellent addition to a healthy diet. The primary benefits include:

Low Fat, High Protein: With a high protein-to-fat ratio, giant snails offer a lean source of protein that is ideal for managing weight and promoting muscle development.
Rich in Minerals: The high levels of minerals like iron, calcium, and magnesium contribute to improved blood oxygenation, bone strength, and healthy blood pressure.
Sustainable Choice: Snail farming (heliciculture) has a significantly lower environmental impact and smaller carbon footprint compared to conventional livestock farming, making it a more sustainable protein option.
Beneficial Fatty Acids: Snails contain beneficial polyunsaturated fatty acids (PUFAs), including Omega-3s, which are essential for heart health.

Conclusion

The giant snail, particularly the giant African land snail, is a surprisingly potent source of high-quality protein and essential minerals. While nutritional values vary by species, diet, and preparation, the overall profile is impressive. Its high protein density and low-fat content, coupled with a wealth of vitamins and minerals, make it a more nutrient-dense option than some other meats. For regions where it is consumed, the giant snail serves not only as a culinary delicacy but also as a vital and sustainable component of the diet.

Lists

Common giant snail species consumed for protein:

Achatina achatina (Giant African land snail)
Archachatina marginata (Giant West African snail)
Helix aspersa (Common garden snail)
Cyclophorus saturnus (A Southeast Asian species)

Nutritional benefits of giant snails:

Excellent source of high-quality protein
Exceptionally low in fat
Contains essential minerals like iron, calcium, and magnesium
Rich in beneficial Omega-3 fatty acids
Lower environmental footprint than conventional livestock
Contains essential amino acids such as lysine and methionine

Considerations when consuming snails:

Always consume snails from a safe, clean, and controlled source to avoid parasites like rat lungworm.
Thoroughly cook snails to eliminate any risk of bacterial contamination.
Be mindful of how they are prepared; rich, buttery sauces can counteract the low-fat benefits.
Check local regulations, as some regions restrict or ban the import of giant snails.

Outbound Link

For a deeper dive into the protein quality of various snail species, you can explore academic studies available on platforms like ResearchGate, such as this investigation into the nutritional content of the giant African land snail.

Frequently Asked Questions

A giant snail can be a better source of protein in terms of density and nutritional completeness. Some studies show that fresh snail meat contains a higher percentage of crude protein than fresh chicken breast. It is also a much leaner source, with significantly lower fat content.

Beyond high-quality protein, giant snails are packed with beneficial nutrients. They are excellent sources of essential minerals like iron, calcium, magnesium, and phosphorus. They also provide Omega-3 fatty acids, vitamin A, and various B vitamins, particularly B12.

Yes, cooking can affect the protein content of snails. Studies suggest that processes like boiling can lead to a slight decrease in protein content due to denaturation. However, boiled snail meat can be more energy-dense than raw meat as moisture is lost.

No, not all species of giant snails are considered edible, and even among edible species, proper sourcing and preparation are critical. It is essential to only consume snails that are known to be safe, thoroughly cooked, and from a reliable source to avoid parasites or bitter flavors from their diet.

Yes, eating raw or undercooked snails can pose a risk of ingesting parasites, such as the rat lungworm. This parasite can cause a serious condition called eosinophilic meningitis in humans. This is why thorough cooking is crucial when preparing snails for consumption.

Giant snail protein is considered a highly sustainable alternative to traditional meats. Snail farming (heliciculture) has a much lower environmental impact and carbon footprint than livestock farming for beef or poultry. Snails also require fewer resources to produce the same amount of nutrient-rich meat.

For giant African land snails, the protein content can vary. On a wet weight basis, some studies report a crude protein value of about 15% to 20% of the meat's mass. When analyzed as dry matter, the protein percentage is significantly higher due to the removal of moisture.