How it is grown and its organoleptic characteristics
The snail is a food with a high nutritional value and low in fat, highly digestible, consisting mainly of water, rich in mineral salts and essential amino acids. It has recently been discovered that snail meat favors the elimination of cholesterol from the body through the biliary tract and thanks to its low caloric intake, snail meat can be considered an advisable food in all low-calorie diets.
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