Why eat insects? The health benefits of insect-based foods

The nutritional composition of edible insects varies widely across species, influenced by factors such as developmental stage, gender, diet, and processing methods. Insects provide substantial amounts of protein, fats, and carbohydrates, along with essential vitamins and minerals. Insects can serve as nutritional equivalents to various foods, including shellfish, nuts, pulses, vegetables, and even fruits.

Proteins and amino acids

Insects contain between 7% and 91% protein by dry weight, with an average of around 60% for most species, depending on the type and developmental stage. Hence, they serve as a high-quality protein source, particularly beneficial for individuals with inadequate nutritional intake due to protein deficiencies. Insects also provide essential amino acids such as isoleucine, leucine, methionine, phenylalanine, threonine, and valine, often meeting or exceeding FAO/WHO dietary requirements.

Fat

Fat content in insects ranges from 8% to 70% of dry matter. Insects primarily contain triacylglycerol, with their fats consisting mostly of saturated (SFAs) and monounsaturated fatty acids (MUFAs), making up over 80% of total fats. SFAs, such as palmitic and stearic acid, are more abundant in adult insects, while MUFAs like oleic acid offer health benefits, including reducing blood pressure and supporting cardiovascular health. Mature insects are particularly rich in polyunsaturated fatty acids (PUFAs), often surpassing sources like pork and beef. Linoleic acid, the primary PUFA in insects, has anti-inflammatory properties and benefits for skin health.

Carbohydrates

Insects primarily contain carbohydrates in the form of chitin, a polysaccharide found in their exoskeletons. Chitin content varies significantly among species, and some studies suggest that it may be digestible by humans, potentially offering nutritional and health benefits due to its role as a prebiotic for gut health. Additionally, insects contain chitosan, a derivative of chitin that also exhibits prebiotic properties. Finally, insects contain glycogen, an energy source stored in their cells and muscle tissues.

Micronutrients

Edible insects provide essential minerals such as potassium, calcium, iron, zinc, magnesium, and selenium. Their vitamin content, including A, B1–B12, C, D, E, and K, varies across species and is influenced by factors such as diet, seasonality, and environment. Although insects are rich in micronutrients, their levels can differ significantly between species.