2. Insects: A surprisingly nutritious food.

Abstract

Entomophagy, or the consumption of insects, is a deeply rooted practice in various cultures throughout human history and remains relevant today, especially in light of global challenges for food and sustainability. Insects represent an exceptional source of protein in the human diet, sometimes surpassing beef and fish. Additionally, insects stand out for being rich in essential amino acids, making them a balanced and complete protein source. They also offer healthy fats, essential fatty acids, vitamins, and essential micronutrients such as copper, iron, magnesium, manganese, phosphorus, selenium, and zinc. However, their nutritional value can vary depending on factors such as their environment, diet, developmental stage, and how they are processed for trade. Despite the nutritional benefits insects provide as a food source, widespread resistance to their consumption presents an emerging challenge. Their acceptance is crucially dependent on the implementation of appropriate legislation, as well as educational standards regarding their handling, exploitation, and safe preparation. Promotion of insect-based food products and their benefits, such as packaged cricket flour and energy bars based on insects, is necessary in all cases to foster acceptance.