What lands on our plates has changed enormously in recent decades. One superfood replaces the next in supermarkets and on food blogs. Insect products are often referred to as superfoods as well. On our blog, we take a look at the nutrients in crickets and what they are needed for in our bodies. To kick things off, we'll focus on proteins and essential amino acids.
Aside from taste and a spirit of experimentation, health reasons are important arguments for unknown or unusual foods.
Increasingly, sustainability is also becoming a decisive factor in the purchase of food products. This is certainly the main reason for the great interest in the topic of insects for human consumption: To breed insects, you need significantly less space and water than for raising other livestock, and the CO2 balance is also much better here.
Aside from this broader context, the question of whether insects will become a staple of the European diet also depends on how each individual answers this question for themselves.
On this blog, we will gradually explore nutritional aspects that suggest that consuming insects is a good building block in a balanced diet - good reasons to give insects a try.
Crickets have a particularly high protein content, up to 70% (Acheta domesticus, average nutritional values per 100g, whole, dried) - more than twice as much as a beef steak. Additionally, they contain all essential amino acids.