Insects are a traditional food in many parts of the world, and are highly nutritious. They are especially rich in proteins and are an excellent option for a food source for a growing human population. Protein content varies from 20-76% of dry matter depending upon the type and developmental stage of the insect.
There are many edible insects that provide a high quality energy and protein source, and meet the amino acid requirements for humans.
Insects are also rich sources of micronutrients. Some species of edible insects contain reasonable amounts of minerals such as potassium, sodium, calcium, copper, iron, magnesium, manganese, phosphorous, selenium and zinc. Insects also contain vitamins including B group vitamins, (riboflavin, pantothenic acid, biotin and folic acid) as well as vitamins A, D, E, K and C. The micronutrient content is highly dependent on the quality of the insects’ feed.
Adapted from the following:
Birgit A. Rumpold and Oliver K. Schlueter Nutritional composition and safety aspects of edible insects Molecular Nutrition and Food Research. Volume 57, Issue 5
Lenka Kourimska and Anna Adamkova. Nutritional and sensory quality of edible insects Nutrition and Food Science (NFS) Journal, Volume 4, October 2016, pp. 22-26
