Cicadas as a Sustainable Superfood
Eating insects, a practice known as entomophagy, is a sustainable and common food source in many parts of the world. When broods of cicadas emerge in large numbers, they present a readily available protein source. Compared to traditional livestock farming, insects require significantly less space, water, and feed, and produce fewer greenhouse gases. Their high efficiency and abundance make them an environmentally conscious alternative to conventional animal protein.
Nutritional Breakdown: What's in a Cicada?
From a nutritional standpoint, cicadas are impressive. They are a rich source of high-quality protein, containing all nine essential amino acids. Studies have found that cicada flour can have a protein content of around 63%, with a high digestibility rate of about 95%. They are also naturally low in fat and carbohydrates, making them a keto-friendly option.
Beyond macronutrients, cicadas offer a range of important vitamins and minerals. Research indicates the presence of B vitamins, iron, niacin, zinc, and magnesium. Notably, nymphs contain high levels of antioxidants like tocopherols and polyphenols, which are linked to disease prevention and improved immune function. They also contain chitin, a type of fiber from their exoskeleton that can be beneficial for gut health.
Potential Health Risks and Who Should Avoid Them
While nutritious, eating cicadas isn't without risks, and certain groups should avoid them entirely.
- Shellfish Allergies: The most critical risk is for those with a shellfish allergy. Cicadas and crustaceans like shrimp and lobster are both arthropods and share similar allergenic proteins, such as tropomyosin. The U.S. Food and Drug Administration (FDA) specifically cautions people with shellfish allergies to avoid eating cicadas.
- Pesticide Exposure: Cicadas spend many years underground as nymphs, where they are exposed to the soil and whatever chemicals are present. If collected from yards treated with pesticides, herbicides, or heavy lawn fertilizers, the insects can accumulate these harmful chemicals. Foraging in a natural, pesticide-free environment is essential for safety.
- Heavy Metals: Cicadas can also bioaccumulate heavy metals from the soil during their time underground, including mercury. The risk from a few insects is likely low, but people sensitive to mercury, such as pregnant or lactating women and young children, should exercise caution.
- Infected Cicadas: A small percentage of cicadas can be infected with a naturally occurring fungus that turns them into sex-crazed zombies. While this fungus is considered host-specific and not a human risk, consuming an infected cicada is ill-advised.
- Digestive Issues: The hard exoskeletons of older cicadas can be difficult to digest, leading to stomach upset. Collecting them in their soft, pre-winged teneral stage is recommended for better texture and digestion.
Comparison of Cicadas vs. Other Protein Sources
To put the nutritional value of cicadas in context, here's a comparison table with other common protein sources.
| Nutrient (per 100g) | Cooked Cicadas | Cooked Chicken Breast | Lean Beef Steak | Cooked Eggs (2 large) |
|---|---|---|---|---|
| Protein (g) | ~55 | ~31 | ~25 | ~13 |
| Fat (g) | Low | ~3.6 | ~4.5 | ~10 |
| Carbohydrates (g) | ~8 | 0 | 0 | 1 |
| Vitamins | B vitamins, Antioxidants | B vitamins, Niacin | B vitamins, Iron | B vitamins, D, A |
| Minerals | Iron, Zinc, Magnesium | Selenium, Phosphorus | Iron, Zinc | Selenium, Iron |
| Sustainability | Very High | Moderate | Low | Moderate |
How to Safely Harvest and Prepare Cicadas
For those who decide to try them, responsible foraging and preparation are key.
- Harvesting: The ideal time to harvest is during the teneral stage, right after they emerge and shed their nymphal shell. Look for them in the early morning before their bodies harden. Collect them from natural, untreated areas, avoiding lawns where pesticides may have been used.
- Cleaning: Place collected cicadas in a paper bag and freeze them for about 30 minutes. This humanely immobilizes them. Afterward, wash them thoroughly in boiling water for about a minute to clean and kill any pathogens. You may want to remove hard wings or legs.
- Cooking: Do not eat cicadas raw. Cooked cicadas are often described as having a nutty or shrimp-like flavor. Common preparations include roasting, frying, or using them in stir-fries, tacos, or tempura batter.
Conclusion: A Nutritious Novelty with Caveats
While the prospect of eating cicadas may seem unusual, they represent a highly nutritious and sustainable food source for those without specific allergies or other health concerns. High in protein, low in fat, and packed with essential nutrients, they are an appealing option for adventurous eaters. However, the crucial caveats of pesticide exposure and shellfish allergy cross-reactivity must be taken seriously. By responsibly sourcing and preparing these insects, a seasonal cicada snack can be a healthy and novel experience. For those with allergies, mercury sensitivities, or simply a deep-seated "ick" factor, other protein sources are abundant. Ultimately, whether you partake in this temporary entomophagy feast is a personal choice, made with full awareness of the potential benefits and risks. The Ohio State University Wexner Medical Center provides some recipes for those interested in cooking cicadas.
