Frogs

Frogs are amphibians that in many culinary cultures are used as a special ingredient in various gourmet and traditional recipes. Their meat is light, with a soft texture and a delicate flavor often compared to chicken or white fish, making it a versatile ingredient for soups, stews, fried dishes, and grilled plates.

The consumption of frogs has ancient origins and is found primarily in the gastronomy of countries like France (famous for "frog legs Provençal"), China, and in regions of Latin America. In particular, frog legs are the most valued part in cooking.

From a nutritional point of view, frog meat is rich in protein, low in fat, and contains minerals such as iron and phosphorus, in addition to being a good source of B vitamins. This makes it a healthy and nutritious food.

In the Hispanic American sphere, besides "frogs," this ingredient may be known by other names depending on the country and region, such as "common frog" or simply "frog legs." However, there are not many colloquial synonyms, as the term "frog" is generally the most used and recognized in most Spanish-speaking countries.