The idea of eating bugs has created a buzz lately in both foodie and international development circles as a more sustainable alternative to consuming meat and fish. Now a report appearing in ACS’ Journal of Agricultural and Food Chemistryexamines how the nutrients — particularly iron — provided by grasshoppers, crickets and other insects really measures up to beef. It finds that insects could indeed fill that dietary need.
Edible bugs might sound unappetizing to many Westerners, but they’ve long been included in traditional diets in other regions of the world, which are now home to more than 2 billion people, according a report by the U.N. Food and Agriculture Organization. The report also notes that about 1,900 insect species have been documented as a food source globally.