Crickets are very nutritious, thus making an excellent alternative to meat.
Their protein content is even higher than that of beef, reaching 70% in dried form.
Furthermore, insect protein is highly absorbable by the human body.
Crickets also contain all the nine indispensable amino acids and plenty of vitamins and minerals:
vitamin B12, omega-3 fatty acids, iron, magnesium, calcium.
Thus, crickets on the dining table enhance the nutritional value of any meal.
One serving of cricket flour (2 tablespoons, 12 grams) accounts for approximately:
Raising insects for food consumes far less resources, thus leaving a much smaller ecological footprint than livestock farming.
For instance, compared to the farming of cattle, that of crickets requires:
The population of the world is growing at a brisk rate, gaining an estimated 70 million each year. By 2050, it is projected to total 9 billion people. This would require meat production to double. Mother Earth would be unable to provide sufficient resources (incl. land, water) to continue feeding all the additional hungry mouths at the present level. As the raising of insects for food requires far less resources than the raising of vertebrates, a large portion of future animal protein will of necessity come from insects.
While crickets are a novel food (= new food) in Europe, eating insects (incl. crickets) is by no means a novelty.
Insects were eaten already in archaic times, and prehistoric Europeans drew a depiction of a locust-like insect on a cave wall
At present, insects are a daily food for an estimated 2 billion people. There are approximately 2,000 species of edible insects, and insect food is delicious – why not taste it?
A grasshopper, drawn approximately 15,000 years ago on the wall of a cave
at Trois-Frères (southern France).
While insect food is still an outlandish idea in Estonia, it represents a traditional human food that is useful, environmentally sustainable and tasty to boot.