The most outstanding characteristics of insects are their high protein content (they provide between 40 and 50 grams of protein per 100 grams of insects) and their high percentage of fatty acids and omega 3, similar to that of fish in some insects.
Among the most consumed insects are: crickets, grasshoppers, maguey worms, jumiles, escamoles, bedbugs, bees, wasps, beetles and ants. In Mexico, a third of the world’s insects are consumed. What vitamins do insects have?
Rich in protein, calcium and vitamins, but low in popularity
They also contain, B vitamins and polyunsaturated fatty acids, the latter especially in the larval phase”,
Its low amount of carbohydrates and fats would be other nutritional advantages. «Another thing that we can highlight about them are their micronutrients: twice the calcium as milk, three times more magnesium than meat, twice as much iron as spinach, ten times more vitamin B12 than salmon, and as a cherry they have a high fiber content”,
People who are allergic to shellfish may also be allergic to insects and their products.