Edible Insects: A Potential Ally in Combating Cold and Flu Bugs
A recent study published in Frontiers in Nutrition has revealed that edible insects, apart from being a valuable source of protein, may also possess significant antioxidant properties. The research indicates that pulverized vegetarian insects and invertebrates contain an impressive five times more antioxidants than freshly squeezed orange juice. Furthermore, the study found that the fat extracted from silkworms and giant cicadas exhibited twice the antioxidant capacity of olive oil.
Top Insects for Consumption
When it comes to edible insects, beetles take the crown as the most popular critters. Not only are they the most abundant insects on the planet, but they are also widely consumed by people from different cultures. Alongside beetles, there are several other insects that are commonly enjoyed as a culinary delight.
Caterpillars, ants, bees, wasps, and locusts are among the top contenders for insect consumption. These creatures offer a unique taste and texture that appeals to adventurous eaters. Additionally, crickets, cicadas, termites, dragonflies, and leaf- and planthoppers have also gained popularity as edible insects.
It’s fascinating to note that people consume these bugs at different stages of their growth cycle. However, the larval stage seems to be the most preferred choice among insect enthusiasts and curious foodies alike.