The Nutritional Powerhouse of Cicadas
At first glance, the idea of eating insects may seem foreign, but for a significant portion of the world's population, entomophagy is a common practice with deep cultural roots. Cicadas, in particular, emerge in massive numbers, making them a readily available, and for some, an appealing, food source. Their nutritional profile is a key reason for this appeal. As a protein source, cicadas stand out due to both quantity and quality. The protein found in cicada flour has been shown to be highly digestible, with in vitro tests demonstrating digestion rates of up to 95%. This high digestibility means the body can efficiently absorb and utilize the amino acids, making it a valuable nutrient source.
Protein Quality and Amino Acid Profile
Beyond just the amount of protein, the quality is also high. Cicadas are considered a complete protein, meaning they contain all nine essential amino acids required for human health. This is a crucial distinction, as it places them nutritionally alongside conventional protein sources like meat and eggs. The amino acid profile is particularly robust, with high levels of branched-chain amino acids (BCAAs) such as leucine, isoleucine, and valine, which are vital for muscle repair and growth.
Minerals, Fats, and More
Cicadas also offer more than just protein. They are a good source of beneficial fats, particularly polyunsaturated fatty acids (PUFA). They also contain important minerals such as iron, zinc, manganese, and calcium, contributing significantly to a balanced diet. The chitin in their exoskeleton acts as a dietary fiber, which can have beneficial effects on gastrointestinal health.
The Sustainability Advantage
With growing concerns about the environmental impact of traditional livestock farming, insects are emerging as a highly sustainable alternative. Their cultivation requires significantly fewer resources—including land, water, and feed—and produces far lower levels of greenhouse gas emissions.
- Resource Efficiency: Insects like cicadas are far more efficient at converting feed into protein compared to livestock. This efficiency means less strain on agricultural land and water resources.
- Waste Reduction: Many insect species can consume organic waste, turning it into high-quality nutrients and reducing the burden on landfills.
- Low Emissions: Traditional livestock production, particularly for cows, is a major contributor to greenhouse gas emissions. Insects offer a protein source with a much smaller carbon footprint.
Safely Preparing and Enjoying Cicadas
For those interested in trying cicadas, safe preparation is essential. The general guidelines focus on collecting them cleanly and cooking them thoroughly to eliminate any potential pathogens.
Preparation Guide
- Harvest at the Right Time: For the best texture, collect cicadas during their teneral stage, shortly after they emerge from the ground and shed their nymphal skins. They will be pale and soft.
- Ensure a Clean Source: Harvest from areas that have not been treated with pesticides, fertilizers, or other chemical pollutants.
- Humanely Euthanize: Freeze the cicadas for at least an hour to kill them humanely and ensure cleanliness.
- Blanch and Prep: Blanch the frozen cicadas in boiling water for about a minute to remove dirt and kill microbes. After cooling, you can remove the tougher wings and legs.
- Cook Thoroughly: Never eat wild-caught cicadas raw. They can be roasted, fried, sautéed, or added to other dishes until crispy and fully cooked.
What do they taste like?
Descriptions of the flavor vary, but common notes include a nutty, earthy taste, sometimes compared to roasted almonds or asparagus. The texture is often described as crunchy, similar to soft-shell crab, especially when prepared during the teneral stage.
Comparison: Cicadas vs. Common Protein Sources
| Nutrient (per 100g) | Cicadas (Dry Weight) | Beef (Cooked) | Chicken Breast (Cooked) |
|---|---|---|---|
| Protein | ~63.5 g | ~31 g | >55 g |
| Fat | ~9.9 g | >13 g | <8 g |
| Carbohydrates | ~4.8 g | 0 g | 0 g |
| Sustainability | Very High | Low | Medium |
| Omega Fats | High PUFA | Lower | Medium |
| Key Minerals | Iron, Zinc, Calcium | Iron, Zinc | Iron, Zinc |
Precautions and Risks
While cicadas offer a compelling nutritional and environmental case, there are important safety considerations. The FDA and health experts warn that individuals with shellfish allergies should not consume cicadas due to the potential for cross-reactive allergic reactions. Cicadas are arthropods, sharing a relationship with crustaceans like shrimp and lobster. Additionally, pregnant or lactating women, young children, and those with gout risk should exercise caution due to the potential accumulation of chemicals from their underground habitat. Always ensure your cicadas are sourced from clean, pesticide-free areas.
Conclusion
For many, the sheer number of cicadas emerging can be overwhelming, but for those with an adventurous palate and an interest in sustainable food, they present a unique opportunity. Are cicadas a good source of protein? The answer is a definitive yes, backed by data showing their high protein content, quality, and digestibility. Their potential as a sustainable protein alternative to traditional meat sources is also clear, contributing to reduced environmental impact. With careful harvesting and proper cooking, cicadas can be a nutritious and environmentally conscious addition to one's diet, though allergy sufferers must avoid them entirely. This unique natural phenomenon serves as a powerful reminder of alternative food systems and the nutritional resources available in the natural world. For more information on edible insects and their role in a sustainable future, visit Scientific American.
