Edible insects are not only GOOD-FOR-THE-PLANET, but clearly also

      VERY VERY GOOD-FOR-YOU        



Eating insects may not seem appetizing, but they are a sustainable alternative protein source with nutritional benefits that can’t be ignored.  

High in protein—For example, a cricket is 65 percent protein whereas beef is about 50 percent.

High in other nutrients—Insect protein contains a good range of amino acids and they also contain vitamins (inlcuding B12), minerals, unsaturated fatty acids and polyunsaturated fatty acids.

Low in fat—Many insect species have less than 5 grams of fat per serving.

Can be eaten a variety of ways—Insects can be pan-fried, boiled, sautéed, roasted, or baked with a bit of oil and salt. They can also be made into flour and used for bars, breads, crackers, and cookies.

Taste great—People describe the taste of insects as nutty with a similar flavor to shrimp and chicken. Edible insects are considered a delicacy in several countries.

John Coupland, PhD, CFS, Professor of Food Science at Penn State University and member for the Institute of Food Technologists (IFT)


More on that topic:

Nutritional and sensory quality of edible insects

Consuming insects: are there health benefits?

Edible insects - Future prospects for food and feed security