These meats are more nutritious than chicken, duck and fish, but many people have never eaten them.

For a long time, many people may feel nauseous when talking about insects. However, insects have become a new favorite on the table and an emerging food source.

You may be surprised, but yes, bugs, which once daunted many people, have now become synonymous with health and environmental protection. These seemingly inconspicuous bugs actually hide great secrets of deliciousness and health.

You don't know how good insects are.

When it comes to eating insects, many people may find it difficult to accept. But in fact, insects have a long history as food. As early as in ancient times, people have begun to eat various insects. According to the "Zhou Li", people in the pre-Qin period made ant eggs into sauce and ate it as a delicacy.

The advantages of insects and other bugs as food are mainly reflected in the following aspects:

First, they are a source of high-quality protein. Insects are high in protein. For example, dried silkworm pupae contain up to 60% protein, while beef only has 20%. In addition, most bugs are low in fat and cholesterol and are rich in a variety of vitamins and minerals.

In addition, insects and other bugs have a short life cycle, reproduce quickly, and require far fewer resources than traditional livestock. Therefore, edible insects are considered to be one of the sustainable food sources in the future.

In fact, eating insects has long been a common dietary phenomenon in many countries and regions. In Southeast Asia, cicada pupae and water striders are all delicious delicacies on people's tables. In South America, ants and grasshoppers are also widely eaten. In my country, although eating insects has not yet become mainstream, the habit of eating insects is also widely prevalent.

The insect-eating wind from south to north

There are many kinds of insects, more than one million species. The "Edible Insects: Future Prospects for Food and Feed Security" published by the Food and Agriculture Organization of the United Nations in 2013 mentioned that there are currently more than 1,900 species of insects that can be eaten, and more than 2 billion people in the world have eaten insects.

In my country, fried insects in Yunnan, insect feasts in Guangdong and Guangxi, earthworm jelly in Fujian, and fried cicadas in Jiangsu and Shandong all demonstrate the Chinese people's love for insect delicacies. Today, eating insects is no longer a hobby of a few people, but has become a widely popular food culture.

1. Cicada monkeys: a summer delicacy

In folk culture, cicada (Golden Cicada, cicada larva) is rich in cultural connotations. It symbolizes the arrival of summer and is a unique delicacy in summer.

The cicada monkey has a delicious taste and tender meat. In the northern region, frying and grilling are popular ways to eat it. When you bite it, it is crispy on the outside and tender on the inside, as if the passion of summer is jumping on the tip of your tongue. Some places like to eat it steamed, and the skin will be a little hard. It is very delicious after peeling. However, it should be noted that the cicada needs to be thoroughly cleaned and impurities such as the head and wings must be removed before eating.

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Cicada monkey is not only delicious, but also nutritious. It is a well-known protein treasure house. Every 100g (dry weight) of cicada monkey contains about 72g of protein, which is 3.5 times the same weight of beef, 3.8 times the same weight of mutton, 4.3 times the same weight of pork, and 6 times the same weight of eggs. In addition, cicada monkey has high iron, zinc, and calcium content, with 85.1mg iron, 47.1mg calcium, and 14.6mg zinc per 100g. In particular, the iron content of cicada monkey can be regarded as the top food in terms of iron content among natural foods, which is about 30 times that of beef.

2. Locusts: The "fresh meat" of the insect world

Locusts are a general term for a type of insect, also known as grasshoppers. These insects that jump around in the fields are also a delicacy in northern regions.

Locusts are mainly eaten by frying or deep-frying, and can be cooked with various vegetables and seasonings. The crispy and delicious taste makes people feel the wildness and simplicity of the countryside. In some areas, people also steam locusts with eggs to make delicious locust steamed eggs. However, it should be noted that locusts need to be thoroughly cleaned and impurities such as internal organs removed before eating.

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Locusts not only have a unique taste, but are also rich in protein. Although the protein content is not as high as that of cicada monkeys, it is still outstanding. 100g of dried locusts contains more than 60% protein, and the calcium content is extremely high. 100g of locusts contains about 200mg of calcium, which is equivalent to twice the same weight of milk.

3. Silkworm pupae: a delicacy popular all over the country

Silkworm pupae are a delicacy for silkworms before they emerge as butterflies. In my country, silkworm pupae have a long history and are known as "soft gold".

Silkworm pupae are delicious and tender, and can be cooked in a variety of ways, such as steaming, boiling, and frying. For example, frying silkworm pupae and sprinkling them with salt or five-spice powder is a delicious dish to go with wine. However, it should be noted that silkworm pupae need to be thoroughly cleaned and impurities such as the intestines removed before consumption.

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Silkworm pupae, this seemingly ordinary little creature, is actually a real nutritional giant. Spring silkworm pupae contain nearly 60% protein, which is higher than most foods. Moreover, its fat contains 8% to 10% free fatty acids, which is healthy and delicious. Even the pupae skin contains 8% to 9% chitin, which can reduce the cholesterol content and fat level in serum and liver tissue, and also has its own advantages in weight loss, lowering blood pressure and enhancing immunity.

4. Bee pupae: a natural treasure trove of nutrition

Bee pupae, a delicacy known as "ginseng from heaven", are pupae of wild bees such as wasps and yellow jackets. In the mountainous areas of western Hunan, bee pupae have become a famous local specialty and are deeply loved by people.

There are many ways to eat bee pupae, including deep-fried bee pupae, bee pupae fried eggs, spicy bee pupae, etc. Among them, deep-fried bee pupae is the most popular method. Wash the bee pupae, drain the water, put them in a frying pan and fry them until golden and crispy, then sprinkle some pepper salt or chili powder on them. The fragrant and crispy taste will make you unable to stop.

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Bee pupa is a nutrition expert! Its vitamin A content is almost comparable to cod liver oil, and much higher than beef and eggs. And vitamin D? It is nearly 20 times higher than cod liver oil! Not only that, it also contains rich minerals, especially zinc, which is twice as much as royal jelly and four times as much as pollen! There is also selenium, which is as high as 2.4~2.8 micrograms/100 grams. It is a treasure of health!

5. Bamboo worms: the "food elves" in the bamboo forest

Bamboo worms, little elves living in bamboo forests, have become a new favorite on people's tables with their unique taste and nutritional value. They live inside bamboo and feed on bamboo, so they are rich in bamboo fragrance and nutrition. October to February of the following year is the best time to collect bamboo worms, as the meat of bamboo worms at this time is tender and has an excellent taste.

Bamboo worms are simple and delicious to eat. People usually take out the bamboo worms, wash them, and fry them directly in a frying pan until they are golden and crispy, then sprinkle some salt and pepper or chili powder on them before eating. The crispy and delicious taste is unforgettable.

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Unlike other insects, bamboo worms have nutritional characteristics that are closer to plant foods. They contain 66% water and a low protein content, with only 9.9g in 100g of bamboo worms.

Bamboo worms are a typical "high potassium and low sodium" food, with potassium content of up to 182mg per 100g of bamboo worms and only 4.8mg of sodium. Compared with silkworm pupae (potassium and sodium content of 272mg/100g and 140.2mg/100g respectively), bamboo worms are the best in "high potassium and low sodium", making them a good choice for those who like to eat insects but have high blood pressure.

6. Earthworm Jelly: A Summer Coolness at the Seaside

Tusun jelly is a specialty food in Fujian. This name sounds a bit "rustic", but it is actually a delicious seaside snack. It is a traditional food made from sandworms. In the hot summer, a bowl of cool and refreshing Tusun jelly can make people feel comfortable.

The production process of earthworm jelly is not complicated. After catching the sandworms from the sand and letting them spit out the sand for a day, they are boiled in a pot. When they become sticky and sticky, they are served and cooled naturally, and then they solidify into a small bowl of "earthworm jelly". The crystal clear appearance and refreshing and smooth taste are highly praised. It is even more delicious when eaten with some good soy sauce, northern vinegar and other condiments.

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Sandworms, the raw material of earthworm jelly, are not insects in the strict sense, but a species of phylum Sigididae. They have a high protein content and their amino acid pattern is close to the needs of the human body, which is conducive to absorption. Among the 18 amino acids in sandworms, glutamic acid has the highest content (it is the main umami component of MSG), which brings the ultimate deliciousness to sandworms.

Although insects are good, you have to know how to eat them

Although edible insects have many advantages, there are also some issues that need to be paid attention to during consumption.

1. Question 1: Allergy

Most insects contain large molecular proteins, such as arginine kinase, α-amylase and tropomyosin, which are highly allergenic, and some people may experience allergic reactions when eating insects. For example, there are often cases of allergic reactions caused by eating cicada monkeys.

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Therefore, if it is your first time to try eating insects, it is recommended to eat less and observe whether your body has any abnormal reactions. If you are allergic, you should be cautious when eating insects.

2. Problem 2: Poisonous insects

In nature, some insects contain toxic substances. Therefore, when eating insects, you must ensure that the source of the insects is safe and avoid eating poisonous insects. If you want to eat poisonous insects, you must go through professional processing before eating.

3. Question 3: Pollutants such as germs and heavy metals

Many insects feed on plants or animal feces, and often appear in garbage dumps and leftovers. Wild insects caught may carry pesticides, insects that have passed through animal feces may have bacteria that make people sick, such as salmonella and campylobacter, and insects from garbage dumps may be enriched with heavy metals such as arsenic, cadmium, and lead, and the insects themselves may also have parasites.

So if you want to eat insects, try to choose those that are specially cultivated and from reliable sources, and don’t catch insects in the wild and eat them casually.

Edible insects and other bugs have great potential as an emerging food source. They are not only nutritious but also environmentally friendly and can help solve the problems of food security and resource shortages.

However, to achieve widespread popularity of insect foods, we still need to overcome challenges such as social acceptance, food safety, regulatory restrictions and ecological impact. Through scientific research and technological innovation, we have reason to believe that in the future, there will be more gifts from nature on the table - a variety of delicious insects.

References

[1] Wang Qi, Zhou Lingxian, Yin Jianzhong. Analysis of nutritional components of bamboo worms[J]. Journal of Nutrition, 2002, 24(3):2. DOI:10.3321/j.issn:0512-7955.2002.03.028.

[2] Chinese Nutrition Society. Encyclopedia of Chinese Nutrition Science (2019). Beijing: People's Medical Publishing House, 2019

[3] Liu Min, Peng Guoliang, Li Pengcheng, Liu Chen, Li Xue, Li Shuang, Ma Hongbo. Determination and analysis of nutritional components of cicadas at different developmental stages[J]. Journal of Jilin Medical College, 2017, 038(3): P.167-169.

[4] Zhu Yinling, Li Sidong, Zhou Qixing. Determination of nutritional components and nutritional evaluation of sandworms[J]. Food Research and Development, 2011, 32(8):3. DOI:CNKI:SUN:SPYK.0.2011-08-037.

[5] Food and Agriculture Organization of the United Nations. Edible insects: future prospects for food and feed safety.

[6] Yang Yuexin. Chinese Food Composition Table Standard Edition (6th Edition). Beijing: Peking University Medical Press, 2019.

Author: Li Chun, registered nutritionist

Review | Ruan Guangfeng, Deputy Director of Kexin Food and Health Information Exchange Center