Nutritional Benefits of Consuming Locusts

locusts are edible and they also have nutritional benefits too, locusts are an excellent source of protein and contain a variety of fatty acids and minerals.

Locusts, which are a type of grasshoppers from the Acrididae family, are considered a delicacy in many countries in Africa, Asia and the Middle East. They can be served alive, dried, fried and even smoked depending on one’s preference.

Proteins

According to the book “Insects” by Steve Parker, locusts contain proteins ranging between 50 per cent and 60 per cent. This makes them denser in protein than cows.

Fat

The percentage of fat in desert locusts is lower than their percentage of protein. The 2001 edition of the “Journal of King Saud University” places the percentage of fat in locusts at 12 per cent.

Other nutrients.

Locusts also contain adequate amounts of iodine, phosphorus, iron, thiamine, riboflavin, niacin, as well as traces of calcium, magnesium and selenium. Carbohydrate levels are very low in locusts, which makes them a good candidate for Atkins and Paleo types of diets. Some people describe cooked locusts as similar to smoky flavoured bacon and reasonably tasty.