Top Contenders for High Protein Insects
While the nutritional content of insects can vary significantly depending on the species, developmental stage, diet, and environment, extensive reviews and scientific studies consistently place certain species from the order Orthoptera at the top for protein concentration. Specifically, certain species of grasshoppers, locusts (which are a type of grasshopper), and crickets exhibit remarkable protein levels, often exceeding 60% and sometimes reaching over 70% of their dry matter composition.
Grasshoppers and Locusts: The Orthopteran Powerhouses
Grasshoppers and locusts are widely consumed edible insects, particularly in regions of Africa, Asia, and Mexico. Their high protein levels make them a valuable food source, and some species are especially noteworthy:
- A 2017 study cited by FoodNavigator-USA mentioned that an Israeli startup reported a specific grasshopper species with a protein content of over 72% by dry weight.
- Another review highlighted that the order Orthoptera, which includes grasshoppers, locusts, and crickets, has an average crude protein content of 61.3% dry matter, with some species reaching up to 77%.
- A recent study published in MDPI further confirms the high protein potential, citing a grasshopper species (Chortoicetes terminifera) at 68.18% protein per 100g dry weight.
Their tendency to swarm also makes certain species, like locusts, more suitable for intensive farming, enabling high biomass yields per area.
Crickets: A Versatile Protein Source
Crickets are another leading source of insect protein and are widely available in dried and powdered forms. They are often used as a gateway insect for entomophagy in Western countries due to their mild, nutty flavor.
- The protein content for crickets can range from 55% to 73% of dry matter, with species like the house cricket (Acheta domesticus) having well-documented high protein levels.
- Cricket flour, made from ground crickets, provides a convenient way to add this high-quality protein to various foods, including baked goods, smoothies, and soups.
- In addition to protein, crickets are also noted for their high content of minerals like calcium, iron, and zinc, as well as B vitamins.
Factors Affecting Insect Protein Content
The nutritional makeup of edible insects is not static. Several key factors can cause significant variation in protein percentages:
- Species: Different species have inherently different nutritional compositions. For example, within the order Orthoptera, a specific grasshopper might have a higher protein level than a specific cricket.
- Life Stage: Larvae and pupae often have higher fat content, which can slightly decrease the dry-weight percentage of protein compared to leaner adult insects, though they still provide significant nutrition.
- Diet: The diet of the insects directly impacts their nutrient profile. Farmers can manipulate feed to enhance the content of desirable nutrients, such as a higher Omega-3 to Omega-6 ratio.
- Processing: The method of preparation (e.g., drying, milling) and the removal of the chitinous exoskeleton can also influence the final protein concentration and digestibility.
Protein and Nutrition: Crickets vs. Grasshoppers vs. Beef
The following table illustrates a comparison of the typical dry-weight nutritional composition of two high-protein insects with conventional beef jerky, highlighting why these insects are considered superior in protein content.
| Feature | Grasshoppers/Locusts | Crickets | Beef Jerky |
|---|---|---|---|
| Protein (dry basis) | up to 77% | 55-73% | ~59% |
| Fat (dry basis) | ~13-33% | ~4-33% | ~10% |
| Essential Amino Acids | Complete profile | Complete profile | Complete profile |
| Micronutrients | Iron, zinc, folic acid | Iron, zinc, calcium, B12 | Iron, zinc |
The Larger Nutritional Picture
The benefits of grasshoppers, locusts, and crickets extend beyond just their high protein content. As whole foods, they offer a diverse array of nutrients that are easily absorbed by the human body.
- Essential Amino Acids: Both crickets and grasshoppers provide a complete profile of essential amino acids, which are the building blocks of protein that the human body cannot produce on its own.
- Healthy Fats: These insects are rich in beneficial unsaturated fatty acids, with crickets possessing a particularly favorable Omega-3 to Omega-6 balance.
- Vitamins and Minerals: Insects are a rich source of micronutrients. Crickets, for example, offer more B12 than salmon and provide high levels of iron, magnesium, and zinc.
- Bioavailability: Eating the whole insect ensures a broader range of nutrients compared to consuming only the muscle tissue of livestock.
- Prebiotic Fiber: The chitin in the insect exoskeleton acts as a prebiotic fiber, which can promote a healthy gut biome.
Enhancing Digestibility Through Processing
One potential drawback to consuming whole insects is that their chitinous exoskeleton can slightly hinder protein digestibility. However, processing methods can significantly mitigate this issue:
- Drying and Milling: Grinding dried insects into a fine powder, or flour, makes the protein more accessible for digestion.
- Chitin Removal: Advanced processing techniques can remove the chitin, leading to a highly purified protein isolate with improved digestibility, reaching up to 90% or higher.
Ultimately, the choice of preparation method can optimize nutrient absorption and overcome any potential digestibility challenges associated with the chitin exoskeleton.
Conclusion
In conclusion, based on comprehensive nutritional data, the title for the two insects with the highest protein content goes to certain species of grasshoppers/locusts and crickets. While the specific percentage can fluctuate based on environmental and physiological factors, these Orthoptera species consistently demonstrate a superior protein profile on a dry-weight basis when compared to other insect groups and many conventional livestock options. Their rich amino acid profiles, healthy fats, and a wealth of vitamins and minerals position them as a highly sustainable and nutrient-dense food source for the future. As the practice of entomophagy gains wider acceptance, these two insect types are likely to lead the charge as a viable protein alternative.
