Snail meat is meat from snails, the edible portion of which accounts for less than half of the live weight. It provides valuable dietary protein: meat from the giant African land snails Achatina achatina and Archachatina marginata usually exceeds 70 percent protein on a dry-weight basis, and its proteins include all the essential amino acids, though in lower quantities than mammal meat, alongside considerable quantities of other nitrogen compounds. Snail proteins offer a biological value comparable to that of soy proteins, and the meat is rich in polyunsaturated fatty acids. Known as escargot in French cuisine, snails must be properly purged and thoroughly cooked, since wild snails can carry parasites.