Precautions have to be taken to kill the possible parasites that these snails can carry. Cook the snails thoroughly before consumption as this is a simple and effective way to eliminate the risk of infection. NEVER eat raw or poorly cooked snails!
Some basic tips to prepare the snails:
1. Put the snails in a tank without food for 2 days to make sure that the intestines are emptied (optional).
2. Boil the snails lightly or freeze them to kill the snails.
3. Remove the snails from their shell with a hook or tweezers.
4. Remove the body and intestines of the snails (only eat the foot). The internal organs don't taste well; especially the albumen (yolk) gland from the female apple snail has bad taste (the same bad taste as the eggs, a possible protection mechanism against predators).
5. Remove the operculum (shell door).

Nutritive value of Pomacea canaliculata
(From Management options for the Golden Apple Snail. Rice Technology Bulletin 2001, No 33)

Values for 100 g fresh apple snail meat
Food energy     83 calories / 347 Joules
Protein     12.2 g
Fat     0.4 g
Carbohydrates     6.6 g
Fiber     0 g
Ash     3.2 g
Phosphor     61 mg
Sodium     40 mg
Potassium     17 mg
Riboflavin     12 mg
Niacin     1.8 mg
Vit C., zinc, copper, manganese, and iodine     small amounts