Entomophagy: Nutritional Value, Benefits, Regulation and Food Safety

The consumption of insects as food is an ancient practice that remains widespread in many regions of Asia, Africa, Latin America, and Oceania. However, this tradition has largely disappeared in Western countries, where it is often met with aversion. Nutritionally, insects can contain up to 60–70% protein (dry weight), along with beneficial fats, minerals, and vitamins, making them comparable to commonly consumed protein sources. Additionally, they contain bioactive compounds that offer health...