Nutritional profile of the land snail , a rich-in-nutrients food item from Thailand.

is an edible land snail traditionally harvested for human food, yet little is known about its nutritional value, especially in Thailand. This study aimed to investigate its nutritional potential as an alternative food resource. In the present study, proximate composition, essential mineral content, amino acid, and lipid profiles of the meat were evaluated. Proximate analysis showed that contained 80.04% moisture, 11.88% protein, 6.04% carbohydrate, and 0.93% fat, with 80.01 kcal/100 g fresh matter. For minerals, calcium was the most abundant element in the meat. Its protein contained glutamic and aspartic as the major amino acids, while it was not a good source of tryptophan and methionine but was considered a very rich source of other essential amino acids (amino acid scores greater than 100). Its lipid fraction showed a higher proportion of mono and polyunsaturated fatty acids (MUFA and PUFA, 67.69%) and a lower proportion of saturated fatty acids (SFA) (32.31%). The PUFA/SFA ratio (1.56), hypocholesterolemic/hypercholesterolemic ratio (HH; 5.58), atherogenicity index (AI; 0.48), and thrombogenicity index (TI; 0.20) are considered nutritionally healthy for humans. Overall, this study demonstrates the nutritional potential of to serve as a nutritious part of the human diet and as an alternative ingredient in food systems; therefore, its production and consumption should be more extensively promoted.