Category: Edible insects

Giant water bugs, such as *Lethocerus indicus*, are consumed as a delicacy in many parts of the world and are notably rich in protein, with some species containing over 50% protein by dry weight. This high-protein content, alongside a surprising array of micronutrients, offers a comprehensive answer to the question of what are the nutrients in a water bug.

According to the Food and Agriculture Organization of the United Nations, insects are a nutritious and healthy food source, and several companies in the USA have embraced this, incorporating acheta powder into their products. This trend is driven by a focus on sustainable protein sources and a growing market for alternative food ingredients.

According to the Food and Agriculture Organization (FAO), edible insects pose no known risks of disease transmission to humans if handled under the same sanitary conditions as other food. However, specific concerns exist around the popular Mexican delicacy, chapulines, or toasted grasshoppers. So, are there any risks to eating chapulines?

According to a Maastricht University study, mealworm protein was found to be as effective as milk protein in stimulating muscle synthesis, making it a high-quality source. But are mealworms good protein for your everyday diet, and how do they stack up against other options? This guide explores their full nutritional potential.

Over 80% of the world's population already consumes insects, and cricket powder is leading the charge as a sustainable protein source in Western food products. From snacks to baked goods, a growing number of foods contain cricket powder to boost nutritional value and reduce environmental impact.

Dried mealworms can contain over 50% protein by dry weight, making them a significantly more concentrated source of protein than live mealworms, which contain about 20%. This exceptional nutrient density is why they are gaining attention as a potent food source for both human and animal consumption.

Over 2 billion people worldwide consume insects as part of their diet, a practice known as entomophagy. When processed into a fine powder, this sustainable protein source is commonly known as Tenebrio molitor powder or simply mealworm flour. This nutrient-rich ingredient is gaining traction in Western diets as a versatile addition to baked goods, smoothies, and snacks.

Dried mealworms, the larvae of the *Tenebrio molitor* beetle, boast a protein content of up to 53% on a dry-matter basis, confirming their status as a high-protein food source. This impressive nutritional profile, combined with their sustainability, positions mealworms as a compelling alternative protein for both human consumption and animal feed.

According to a 2019 study, farms supplying edible insects to markets have a high percentage of parasite contamination, with 30.33% of examined farms containing parasites potentially pathogenic to humans. This statistic highlights the significant risks associated with consuming raw insects, including mealworms, which must be handled and prepared correctly for safe human consumption.

Over 2 billion people worldwide eat insects regularly, a practice known as entomophagy. For those new to this culinary tradition, a common question arises: what do white grubs taste like, and how does preparation affect their complex and diverse flavor profile?