How About Those Frog Legs?

Frog Legs Saute

How About Those Frog Legs?

Raw frog legs are an excellent source of selenium and protein and a good source of riboflavin, phosphorus and copper.

Did You Know…

In addition, frog legs are a great choice for low-carb dieters, and high protein diets used by athletes.

Note: 100g (3.53 oz) grams of raw frog legs contain 0 grams of carbohydrates.

Nutrition facts per 100g, or 3.5 ounces of raw frog legs:

Animated Frog

  • Calories: 73
  • Calories from fat: 3
  • Total fat: 0
  • Cholesterol: 50mg
  • Sodium: 58mg
  • Total carbohydrates: 0g
  • Dietary fiber: 0g
  • Sugars: 0g
  • Protein: 16g

Confession session: Personally I’ve never been able to bring myself to eat frog legs. 🙁 However, many, MANY people have told me what you’ve most likely heard, too: “They taste like chicken!” Furthermore, most people (once they’ve tried them), seem to REALLY enjoy them!

If you haven’t tried them but would like to, consider trying the following recipe for an introduction to them. This recipe was sent to me by a nutrition specialist who says they are served this way in fine French restaurants.
Healthy Recipe Banner

Frog Legs Saute

If frog legs are tiny, count on eight pairs per person. If they are large, three pairs.
Frog Legs Saute
3 pounds frog-legs (12 to 18 pair)
Flour (optional)
1/4 cup (1/2-stick) butter or half butter and half extra-virgin olive oil
1 teaspoon salt
1/4 teaspoon pepper
Juice of half a lemon
2 tablespoons minced fresh parsley for garnish


  1. Wash frog legs thoroughly and pat dry.
  2. Dust with flour if desired.
  3. Saute in butter until brown, turn and brown other side.
  4. Sprinkle with salt, pepper and lemon juice.
  5. Put on hot platter and sprinkle with parsley.

Recipe makes 4 to 6 servings.

Author: Jeni

Certified by the Professional School of Fitness and Nutrition in March, 1995; honored for exemplary grades. Practicing fitness and nutrition for over 20 years. Featured in the Feb. 1994 issue of "Shape" magazine. Featured in Collage in the spring issue of 1995 Low fat recipe's published in Taste of Home, Quick Cooking, and the Milwaukee Journal-Sentinel, among others. September, 2001: Featured in "Winning The War on Cholesterol" By Rodale Publishing