In an unusual turn of culinary events, edible insects are shaping one of today’s top trends in sustainable food sourcing. Crickets, grasshoppers, ants, even earthworms, are being dry roasted, fried, sautéed and turned into flour. This type of cuisine might not be for everyone, but if you can overcome the initial aversion, it just might be worth the effort.
What do insects offer in terms of food value? They are high in protein, vitamins and minerals, low in fat and cheap to produce. They may be the answer to improving the world’s nutrition, particularly when it comes to protein and iron deficiencies. In fact, according to the United Nations Food and Agriculture Organization, at least 2 billion people worldwide are already regularly eating insects as a part of their daily diet.
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