Riya Baibhawi

2 Billion People Consume Insects: How Nutritious Are they ?

Insects

Recently, the United Nations (UN) released a report stating that nearly 2 billion people worldwide consume insects as part of their <span>diet</span>. This trend is expanding, according to bug advocates, who champion insects as a healthier and more sustainable choice.

<h2>How Nutritious Are Insects?</h2>Various insects are rich in different nutrients. For instance, crickets are high in protein and are a great source of probiotics. After drying and processing, mealworm larvae contain 50 per cent protein and 30 percent fat. This fat content is similar to that of whole-milk powder, making them a less lean option. Meanwhile, several studies have shown that termites are extremely rich in magnesium, which is essential for strong bones and immune function. Grasshoppers provide disease-fighting antioxidants and are high in protein and fat while being low in carbohydrates.

Rearing insects requires less effort than raising livestock like chickens and cows. However, the challenge lies in making them palatable. Speaking to BBC, New York-based chef Joseph Yoon, who designed a cricket-laced menu for a conference, along with Singaporean chef Nicholas Low, said, "We have to focus on making them delicious."

Many countries are now embracing insect diets. Recently, Singapore approved the inclusion of 16 types of bugs, including crickets, silkworms, grasshoppers, and honey bees. Meanwhile, a handful of countries, including the European Union, Australia, New Zealand, South Korea, and Thailand, are regulating this emerging edible insect industry.

<h2>Where Are Insects Being Served Right Now?</h2>

In Japan, grasshoppers, silkworms, and wasps have been traditionally consumed for centuries. Crickets and silkworms are commonly sold as snacks at night markets in Thailand, while diners in Mexico City pay hundreds of dollars for ant larvae, a dish once considered a delicacy by the Aztecs, who ruled the region from the 14th to the 16th centuries.

Some seafood restaurants have started sprinkling crickets on satays and squid ink pastas or serving them alongside fish head curry. Others are more dedicated to the challenge. Tokyo-based Takeo Cafe has been serving <span>insect dishes</span> for the past 10 years. The menu includes a salad with Madagascar hissing cockroaches nestled in a bed of leaves, ice cream with three grasshoppers, and a cocktail made with silkworm pupae.

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Recently, the United Nations (UN) released a report stating that nearly 2 billion people worldwide consume insects as part of their diet. This trend is expanding, according to bug advocates, who champion insects as a healthier and more sustainable choice.How Nutritious Are Insects?Various insects are rich in different nutrients. For instance, crickets are high in protein and are a great source of probiotics. After drying and processing, mealworm larvae contain 50 per cent protein and 30 percent fat. This fat content is similar to that of whole-milk powder, making them a less lean option. Meanwhile, several studies have shown that termites are extremely rich in magnesium, which is essential for strong bones and immune function. Grasshoppers provide disease-fighting antioxidants and are high in protein and fat while being low in carbohydrates.Rearing insects requires less effort than raising livestock like chickens and cows. However, the challenge lies in making them palatable. Speaking to BBC, New York-based chef Joseph Yoon, who designed a cricket-laced menu for a conference, along with Singaporean chef Nicholas Low, said, "We have to focus on making them delicious."Many countries are now embracing insect diets. Recently, Singapore approved the inclusion of 16 types of bugs, including crickets, silkworms, grasshoppers, and honey bees. Meanwhile, a handful of countries, including the European Union, Australia, New Zealand, South Korea, and Thailand, are regulating this emerging edible insect industry.Where Are Insects Being Served Right Now?In Japan, grasshoppers, silkworms, and wasps have been traditionally consumed for centuries. Crickets and silkworms are commonly sold as snacks at night markets in Thailand, while diners in Mexico City pay hundreds of dollars for ant larvae, a dish once considered a delicacy by the Aztecs, who ruled the region from the 14th to the 16th centuries.Some seafood restaurants have started sprinkling crickets on satays and squid ink pastas or serving them alongside fish head curry. Others are more dedicated to the challenge. Tokyo-based Takeo Cafe has been serving insect dishes for the past 10 years. The menu includes a salad with Madagascar hissing cockroaches nestled in a bed of leaves, ice cream with three grasshoppers, and a cocktail made with silkworm pupae.