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The Insect CookbookFood for a Sustainable Planet$
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Arnold van Huis, Marcel Dicke, and Henk van Gurp

Print publication date: 2014

Print ISBN-13: 9780231166843

Published to Columbia Scholarship Online: November 2015

DOI: 10.7312/columbia/9780231166843.001.0001

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PRINTED FROM COLUMBIA SCHOLARSHIP ONLINE (www.columbia.universitypressscholarship.com). (c) Copyright University of Minnesota Press, 2020. All Rights Reserved. An individual user may print out a PDF of a single chapter of a monograph in CUPSO for personal use.date: 17 February 2020

Is It Healthy?

Is It Healthy?

Chapter:
(p.53) 2 Is It Healthy?
Source:
The Insect Cookbook
Author(s):

Arnold van Huis

Henk van Gurp

Marcel Dicke

, Françoise Takken-Kaminker, Diane Blumenfeld-Schaap
Publisher:
Columbia University Press
DOI:10.7312/columbia/9780231166843.003.0002

This chapter distinguishes what kinds of insects can be eaten as well as their nutritional value. There are about 6 million insect species on Earth, at least 1,200 of which are edible. However, not all insects can be safely eaten. Most edible insects belong to the four major groups: beetles; hymenoptera, such as ants, bees and wasps; caterpillars; and grasshoppers, locusts, and crickets. The main nutritional components of insects are proteins, fats, and fibers. Insects are a good source of essential amino acids, and insect protein content ranges from between 20 and 75 percent. Edible insects, such as caterpillars, palm beetles, and termites, are rich in polyunsaturated—otherwise known as the good—fatty acids. They are also rich in minerals, containing iron, zinc, vitamins B1, B2, and B12, vitamin A, and vitamin E. The most common form of fiber in insects is chitin. Chitin has been associated with defense against parasitic infection and some allergic conditions.

Keywords:   edible insects, nutritional value, beetles, hymenoptera, caterpillars, grasshoppers, proteins, fats, fibers

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