Researchers from Kings College London and Ningbo University in China published a study last week in the Journal of Agriculture and Food Chemistry which examined the nutrition content of a variety of insects, beyond just protein. A lab model was used to mimic human digestion. The researchers were particularly interested in iron levels. Crickets offered the highest iron level of the insects tested.
In addition, when compared to sirloin steak, grasshoppers, crickets and mealworms had higher concentrations of chemically available calcium, copper, zinc and magnesium. Researchers concluded, “Commonly consumed insect species could be excellent sources of bioavailable iron and could provide the platform for an alternative strategy for increased mineral intake in the diet of humans.”
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