The World List of Edible Insects 2015, compiled by Mr. Yde Jongema, a taxonomist at Wageningen University and Research, identifies 2205 insect species consumed across 128 countries globally. Asia has the highest number of edible insects (932 species), followed by crickets, mealworms, grasshoppers, ants, beetles, silkworms, and more. The list ranks insect orders by number and percentage of confirmed species consumed, and presents each insect orders’ percentage of known insect species diversity.
With the exception of orders Orthoptera and Diptera, there is close alignment between species diversity and consumption, suggesting that there is a close relationship between species diversity and consumption. The list includes crickets, mealworms, grasshoppers, ants, beetles, silkworms, and more. The most important edible insect species are in the orders of Coleoptera (beetles), Lepidoptera (butterfly and moths), and Ovamboland.
In Thailand, there are seven types of edible insects: beetles like the beetle, butterfly caterpillars (Lepidoptera), wasps, bees, and ants. The list of edible insects is a comprehensive resource for understanding the diverse and diverse insect species consumed globally.
| Article | Description | Site |
|---|---|---|
| Bugs You Can Eat – Edible Insects | Bugs You Can Eat · Open Your Mind, and Your Mouth · Crickets · Grasshoppers · Termites · Ants · Bees · Beetles · Mealworms. | webmd.com |
| Insects for food and feed | There are more than 1900 edible insect species and the most important ones are in the orders of Coleoptera (beetles), Lepidoptera (butterfly and moths), … | fao.org |
| List of edible insects of the world (April 1, 2017) | List of edible insects of the world (April 1, 2017). The list has been compiled by Mr. Yde Jongema, taxonomist at the Department of Entomology of Wageningen … | wur.nl |
📹 How To Eat Every Insect Method Mastery Epicurious
… an open mind because today Joseph Yoon from Brooklyn Bugs is teaching us how to eat (almost) every edible insect there is.
What Is The Healthiest Bug To Eat?
Eating insects can significantly enhance your protein and healthy fat intake. Crickets are an excellent entry-level option, rich in probiotics, while mealworms serve as a versatile cooking ingredient. Termites provide essential minerals, including magnesium. Ants are high in protein, fiber, vitamins, and minerals, making them a nutritious salad topping, with a zesty, citrus-like flavor akin to lemon or lime.
Surprisingly, around two billion individuals globally regularly consume various insects, with over 1, 900 edible species available, most notably beetles, caterpillars, bees, wasps, ants, grasshoppers, locusts, and crickets.
Among the healthiest insects are crickets, honeybees, and mealworms, which offer nutritional value comparable to or greater than traditional meats such as chicken and beef. Common edible insects include ants, cicadas, giant water bugs, grasshoppers, and locusts. Grasshoppers and crickets are particularly protein-dense and can be found in many environments. Insect consumption presents certain health risks like biological, toxicological, and allergenic hazards, but when prepared safely, these critters can greatly contribute to a balanced diet. Expanding your culinary horizons to include bugs not only supports nutrition but also opens the door to new flavors.
Are Ants Edible?
Eating insects, particularly ants, is a common practice in various cultures worldwide, with some species esteemed as delicacies. Ants are typically roasted whole as snacks or ground into powders to enhance the flavor and texture of numerous dishes. They are widely recognized as edible and are consumed daily by people in many regions, offering a valuable source of nutrients such as high-quality protein, healthy fats, and essential vitamins and minerals.
While most ant species found in nature are safe for human consumption, it is important to recognize that not all ants are edible; certain species should be avoided due to potential toxicity or unsuitability. Specific varieties, like the larvae and pupae of weaver ants, are highly sought after in Asian cuisines, and in South America, ants are utilized by top chefs as gourmet ingredients. Black ants, especially those harvested for culinary purposes, are prized for their ability to impart a unique acidic zing that can elevate the flavor profile of various dishes.
Additionally, ants are considered a sustainable alternative to traditional protein sources, aligning with environmentally conscious dietary practices by requiring fewer resources and producing less environmental impact. However, caution is advised when consuming whole ants, as this may increase the risk of parasitic infections, and eating live ants is discouraged to prevent tongue bites. Common edible varieties include honeypot or honey ants, known for their sweet characteristics, and red ants along with their eggs, which are popular in Thai cuisine for their lemony, vinegary, or sweet-and-sour flavors. Overall, ants represent a versatile, nutrient-rich, and eco-friendly food option, provided that the species are correctly identified and properly prepared to ensure safety and enhance culinary experiences.
What Insect Should You Not Eat?
Insects capable of inducing allergic reactions include silkworms, grasshoppers, locusts, cicadas, and mealworms, with reactions varying from mild to severe, potentially resulting in life-threatening anaphylaxis. Various organisms, including mammals, birds, reptiles, and amphibians, consume these insects, and in many cultures, entomophagy, or the practice of eating insects, is common. However, certain insects fall into categories deemed unsafe for consumption, particularly those that are venomous or poisonous to humans, such as the cow killer, red imported fire ant, blister beetles, Japanese oriental wasp, and black widow spiders.
Caution should also be exercised with slugs, snails, tarantulas, scorpions, bees, and certain caterpillars, as some may pose health risks. Though some insects are safe, like grasshoppers and earthworms, others may be harder to find and riskier to eat. The Food and Agriculture Organization of the United Nations identifies around 1, 900 edible hexapod species. While many edible insects are beneficial for nutrition and environmental sustainability, physical hazards exist due to hard parts like wings and stingers.
Generally, non-bright colored insects are safer, and it’s advisable to remove wings from those that do. While stinkbugs are edible and non-poisonous, they may have an unpleasant taste or odor when crushed. Ultimately, consuming insects offers health benefits and supports environmental goals.
What Bug Tastes Like Shrimp?
Mealworms, the larvae of the mealworm beetle, are commonly prepared in various ways such as boiling, sautéing, roasting, or frying, and they are said to have a nutty shrimp flavor. Similarly, cicadas have a relation to shrimp and lobster and are enjoyed in many cultures, while woodlice (or sow bugs), which are terrestrial crustaceans, also exhibit a shrimp-like taste. Insects like ants, which provide a zesty citrus taste, and June beetles are notable for their shrimp resemblance.
The practice of entomophagy, or eating edible insects—including grasshoppers, crickets, and silkworms—has become a rich source of nutrition, with silkworms offering high protein and vitamin content. Water bugs, often compared to shrimp, are also popular when roasted or fried. Personal experiences describe various insects, like scorpions, as tasting somewhat like beef jerky with a fishy twist. The flavors of crickets and mealworms can range from earthy and nutty to mild and shrimp-like.
Additionally, centipedes reportedly have a shrimp or fish flavor profile. In essence, many insects share a commonality in taste, often described as resembling shrimp, encouraging culinary exploration of these diverse sources of protein, which include boiling or sautéing preparation methods that enhance their flavors.
How Many Bugs Does The FDA Allow In Food?
The FDA sets guidelines for acceptable levels of contaminants in food, including insects and rodent materials. For every ¼ cup of cornmeal, the FDA permits an average of one or more whole insects, two or more rodent hairs, 50 or more insect fragments, or one fragment of rodent dung. Frozen or canned spinach can contain up to 50 aphids, thrips, and mites on average. The Food Defect Action Levels Handbook outlines these standards, acknowledging that tiny pests can inadvertently enter food products during harvest or processing.
For instance, in tomato products like pizza sauce, the FDA allows 10 fly eggs, or the presence of maggots within specified limits. While regulations aim to exclude whole insects from most food, insect fragments are tolerated in certain quantities. Most fruits are permissible to have bugs as long as they don’t cause decay. In canned or frozen peaches, one or more larvae are allowed per twelve 1-pound cans.
The FDA recognizes 179 natural or unavoidable food defects as acceptable risks within its safety framework. Though acknowledging these regulations may be unsettling, they are designed to maintain food safety while considering practical agricultural realities.
What Is The Most Delicious Insect?
The top 10 edible insects include crickets, cicadas, mealworms, scorpions, June bugs, grasshoppers, ants, and wax worms, with crickets being notably popular in Thai cuisine. Cicadas, referred to as "the shrimp of the land," are delicious when roasted or fried with seasonings. These insects are not just for adventurous eaters; they offer a sustainable protein source and a rich nutritional profile, often surpassing traditional meats in certain nutrients.
Their flavors can resemble shellfish, mushrooms, nuts, or fruits, depending on their diet and preparation methods. Insects like crickets, honeybees, and mealworms stand out for their nutritional value, making them ideal additions to meals such as salads, stir-fries, snacks, and smoothies. Locusts, for example, are high in protein, zinc, and iron, and can be prepared in various ways, even coated in chocolate. Preparation methods vary, with options like pan-frying or deep-frying.
Some of the most common edible insects include crickets, grasshoppers, and mealworms, found in diverse global cuisines—from grasshoppers in Mexico to mopane worms in Zimbabwe. With their mild flavors, edible insects can complement both sweet and savory dishes, transforming diets sustainably.
What Bugs Are Not Safe To Eat?
Certain insects can trigger allergic reactions, including silkworms, grasshoppers, cicadas, and mealworms, with responses ranging from mild to severe, potentially leading to anaphylaxis. Additionally, some insects, such as venomous spiders and scorpions, are unsafe due to their toxic nature. Insects that transmit diseases, like certain mosquitoes and ticks, as well as those exposed to pesticides, should also be avoided. While grasshoppers and crickets are generally safe and high in protein, caution is advised regarding what insects to consume in survival situations.
Inedible bugs include slugs, snails, cow killers, blister beetles, and fire ants, which can be toxic or harmful. Even safe insects must be properly prepared to prevent health risks related to allergies or contamination. Edible insects, including crickets, locusts, and mealworms, are nutritious options. The Food and Agriculture Organization (FAO) highlights food safety concerns regarding allergenic properties and pesticide exposure in edible insects.
A focus on safe and sustainable practices is vital for those interested in entomophagy, the consumption of insects, as they become an increasingly popular protein source worldwide. Overall, while many insects are safe to eat, awareness of potential risks is essential.
Are Cockroaches Edible?
Contrary to popular belief, cockroaches can be clean and nutritious insects when properly raised and prepared. These insects, especially species like Madagascar Hissing Cockroaches, are fed on fresh fruits and vegetables, enhancing their taste and making them comparable to greasy chicken in flavor and texture. Cockroaches can be consumed in various forms, including toasted, fried, sautéed, or boiled, and are even processed into flour for baking purposes.
Their crunchy texture and nutty flavor make them a delicacy in several cultures around the world, particularly in parts of Asia and Africa where they have been a traditional part of diets for centuries.
Nutritionally, cockroaches are a valuable source of protein and other essential nutrients, making them a potential sustainable food source. Scientific investigations have highlighted their benefits, positioning them as an alternative protein option that could contribute to food security. However, safety is paramount when consuming cockroaches. They must be thoroughly washed and cooked to eliminate any bacteria or pathogens they may carry.
Eating raw cockroaches is unsafe as they can harbor diseases and cause allergic reactions. Only specific species bred for human consumption are considered safe and edible, ensuring that the risk of disease transmission is minimized.
Culinary practices involving cockroaches vary, with preparation methods tailored to enhance their taste and texture. In cultures where they are consumed, cockroaches are often regarded as exotic delicacies and are incorporated into various traditional dishes. Additionally, edible cockroaches are available in pet stores, especially those catering to reptiles, and Madagascar Hissing Cockroaches are shipped globally for consumption.
While cockroaches have a repulsive image for many and are commonly seen as household pests, their potential as a nutritious and versatile food source is gaining recognition. Proper preparation and selection of safe species are crucial to enjoying cockroaches as a healthy and sustainable part of the diet, reflecting a shift towards embracing unconventional protein sources in the quest for diverse and environmentally friendly food options.
📹 Edible Bugs Around the World
We’re serving up bugs for dinner tonight. Crunch on a cricket or slurp on a slug, these delicious edible insects are all on the menu.
Thank you to everyone who took the time to watch or comment. While a personal motivation and inspiration for my work is derived from finding sustainable solutions for feeding the burgeoning population of the world, it is also really fascinating and delicious! There are over two thousand species of edible insects with wildly different flavor profiles, textures, and functionality–as a chef, think about how fun it is for me to work with so many new ingredients! Let me leave you with this thought – if even ten percent of you ate edible insects just once a week, even that would have a great impact on the environment. Respectfully yours, Chef Joseph Yoon
I once had to proctor a test for a nutritional studies professor who’d brought in a bag of cricket-flour cookies for her class to try. She looked a little bummed that so few people wanted to try them, so I went up and gave it a shot to embolden more people. It really isn’t bad! The chitin flakes definitely stick in your mouth a little bit, kinda like the papery outside of peanuts, but the flavor is like sunflower seeds.
For everybody commenting about how they don’t dislike the idea, and the benefits make eating insects worth it, but being scared of bugs, it is worth noting that what he did with crickets already has another use. Grinding crickets up into a powder allows them to be used as flour, and then baked into a protein-rich bread. It’s a great way to consume insects without knowing it’s insects!
In Brazil we do have some insects in our culinary, mainly the queen ant “tanajura” abdomen fried in a farofa. Actually, I tried crickets once on a research, where they were repeating the testings (us trying crickets) on different places around the world to see the acceptance of people around consuming insects. The crickets would be better with seasoning, cause without them they taste like dog food.
As someone who is just finding your website for the first time, seeing this opened my eyes to new food items. Despite the “shock factor” that eating bugs gives, you’re correct in that “If we enjoy sea bugs, why not enjoy land bugs as well?” I have reason to believe that some of these dishes would open my mind further to more ecologically mindful food (that is, food that takes up less land, O2, etc in the rearing and slaughtering process). I thought I’d never appreciate bugs as a food item, but my mind has been changed today, so thank you! I love to learn and reevaluate my opinions and ideals, and this challenged everything I thought I knew about ingesting bugs of all kinds, although the tarantula will take some warming up to, haha! Thanks for the knowledge! I’ll be subbing!
I love his passion in all of this, I especially loved how he took the only two bugs I’ve eaten (crickets and black ants) and elevated them because that seems wayyyy more appealing than those novelty dried ones with chip seasonings that just taste like dirt. Would be very willing to try some of these dishes if offered because he elevates all the surrounding components and incorporated so many of them into so many of my favorite foods!
I feel like it is important to know, but if you have a shellfish allergy, DO NOT eat insects. They are in the same family as crustaceans so they have a risk of triggering a similar allergic reaction Edit: Literally what does my pfp have to do with anything I was just trying to warn people who may have a shellfish allergy that insects can potentially trigger an allergic reaction
Colombian here, I can confirm that we have bugs in our diet in the form of ants (very widespread snack) and sometimes crickets. Never tried the ants myself but they say that tastes like peanuts. Edit: I tried them, the texture is gross, very salty and taste…odd, like a mixture of nut and chicharrón (similar to fried bacon).
To be honest to see someone actually cook with insects instead of eating them raw makes them look way more tasty. And to be honest I am a really picky eater. But like in a sauce, Tortellini or wrap basically when I don’t see them as the only ingredient this sounds like I should give it a try. Very cool article, and a host with great personality.
Honestly as someone who struggles to eat a lot of things due to medical problems, this is inspiring me to try and use insects as a new part of my diet. These all honestly look like something I’d at least try once, and the environmental benefits make it a huge bonus. If we erase the stigmas, bug could be a huge improvement to society.
In Mexico it is common to eat them, as someone who cooks them a lot, grows them and collects them for cooking, would give a couple of general tips: – It is better to eat an insect when it is a larva than when it is an adult, the larva has much more fat and protein apart from being softer, so if you cultivate them, keep the adults as breeding stock or if you collect them, leave them to reproduce . -Many insects that live in sandy soils or that ferment wood or eat rotten things should be left for a day or two to purge their entrails and be safe to eat. -If the insect is too hard, it is possible to soften the chitin with vinegar, this together with lime also removes strong aromas that usually accompany insects that have chemical warfare. – When an insect starts to cook, its own exoskeleton cooks them like a small oven causing them to inflate, if the heat is too much the insect will explode and lose a lot of flavor so it is always ideal to have a very low flame . -Almost all insects change color when they are cooked, which is a good way to know that they are ready, I recommend leaving them on the fire for a long time to kill all the bacteria/parasites they may have – If you are not a fan of insects, it is still perfectly possible to dry and grind them, resulting in a tasty flour that goes well with many dishes.
Oddly enough, a few years ago after perusal an old YouTube show called why would you eat that, me and my sister became fascinated with the idea of eating insects. Just recently my sister got some roasted seasoned Mexican grasshoppers off of Amazon, two different flavors: when was a very basic chili and lime, and the other was a type of common steak marinade which I don’t remember what it was called. You have to get past the fact that you’re eating a bug, but when you do that they were actually quite tasty. Like a lot of bugs that I’ve tried in the past they’re basic flavor was reminiscent of the way dried fall leaves smell, but the seasonings added a whole other level of flavor to it. We love them. The marinated kind were great for snacking, and the Chilean lime flavored ones were amazing Taco toppings. Moral of the story is: don’t be scared of bugs. They might become tasty snacks of the future
I really appreciate you taking the time to discuss the flavor profiles of these! You used a lot of the insects in a way that you would use any garnish or spice. I have eaten a few of these bugs before. Not a fan of the canned pupas. Definitely will have to try more freeze dried products. I will say chocolate covered crickets are my jam. Can’t beat the crunch.
I’ll be real, my only issue with it is the texture, how it just feels like a whole bug with eyes and legs and all that stuff that I know for a fact is actually very edible. I’m sure they taste fine, if anything, I suppose some of them don’t taste like much at times either! I’d love to try eating bugs at some point if I can get over the way they feel in my mouth, hahaha!
Hi! I’m Mexican and bugs are a big part of our more traditional diet. Crickets with salt, lime and chili (they’re delicious) and scorpions taste kinda like dried shrimp (kinda powdery texture but good with other ingredients) haven’t tried ants or ant eggs yet but I hear they’re really good. I get the doubt ppl may have about eating bugs but they also come in like a flour presentation. Honestly a way more ethical and eco friendly protein option than other kinds of meat
I love the idea of eating bugs but having grown up in a western country, I can’t mentally get around the visual of having a bug in my food. I think the best workaround would be just blending them up and mixing them in as a powder. It would be hard to tell the difference between a black speck in your food that is either a ground black pepper or a ground black ant.
I love that he actually offers up some recipe ideas because while I’ve liked the concept of adding bugs to my diet for a while I haven’t done anything with it because of not knowing how to eat them other than straight up. like it just never occurred to me. I really hope this convinces or at least helps some people come around to eating bugs!!
3:20, insects are arthropods too. And insects are more closely related to crabs/shrimps, crustaceans, than scorpions are. Scorpions are arachnids, like spiders and horseshoe crabs. Meanwhile, a number of recent taxonomic studies have placed insects WITHIN the crustaceans. They’re all arthropods either way.
I’ve always been scared of bugs. Even when I was little, my sisters would go out and catch crickets and scare me with them. Yesterday, my dad bought me some crickets to cook (cause I love cooking) and I found this article! The mac and cheese bites were soooooo good. I didn’t add the whole crickets but you can barely tell the cricket powder is even there! Tysm chef 🙂
Besides how educational and actually interesting it was to watch Chef Yoon cook all these insects, I’ve also learned: -Most of them have a nutty flavor -A lot of these “worms” are not actually worms but instead caterpillars But really, it was educational and most likely an inevitable reality we’ll get used to as an alternative to get protein besides poultry, red meat, seafood and some legumes.
I think the problem for me with eating bugs is that you’re eating the whole animal, which makes the ick factor higher for me. For more conventional meat, you’re just eating a slab of food, so I end up not associating it with the animal, which is probably why I’d be fine with eating something like cricket powder but not an intact whole cricket
Honestly, yeah- I’m convinced. It’s a little hard to find many of these but crickets and ants were two you had me more excited for and those were pretty easy to order in food grade quality. I have to admit, being someone who doesn’t even like jello – bamboo worms are something I’m still going to decline but the rest of these? Yep, would definitely be inclined to at least try if properly prepared
I love Joseph’s passion and I do feel more open to trying this kind of protein source. But is anybody having flashbacks to THAT scene in Snowpiercer? Feels like… mundane dystopia that eating bugs could be a decent solution to global warming and the unsustainability of factory farming. But also lots of people have been eating them for a while so idk. cool vid tho!
I would love to see bugs become more available worldwide; I’d buy them more because I’m aware of how environmentally friendly they are (plus I really like them) but I live very rural and getting a tiny bag of crickets delivered costs like £5 and adds a lot of food miles. I think if more people would give them a chance they’d really like them!
I just recently found a source for edible insects and bought a bunch to try. I’ll definitely try some of this! I’m so glad you had a section on the water bugs, because I was honestly mystified on how to eat them. I’ve also heard you can make the scorpions into a dip? Edit: We made scorpion dip and I fried the water bugs and locusts. They were very tasty! I didn’t want to fry the tarantulas so I grilled them instead, and they have a very surprising flavor. Very interesting, would eat again.
Locusts are actually not in the same family as grasshoppers, they actually ARE grasshoppers! They go through wildly different “puberties” (forgot the actual term for it) which depends on how much social interraction they have. If they are solitary growing up, they become green grasshoppers, and if they have a lot social interraction, they become brown locusts! The behaviors and appearances of locusts and grasshoppers are so different that people thought they were different species until only relatively recently.
I recently started working as an insect pest detection trapper, and so I’ve become a LOT more comfortable with touching and seeing bugs recently, but I’m still squeamish about trying to eat them. But I’m perusal with an open mind, and I can already tell that our chef is knowledgeable and professional, and the article well-produced. Here goes nothing!
SILK WORMS LESSGOOOO, oh I remember when I first had them. I was weirded out for years. Every year I’d go to the market during silk worm season to buy my school books and I’d get creeped out. The shop keepers would even give me a raw one to taste when they saw me staring but I was too scared to eat them. But then my friend brought them to school and I hesitantly tasted one and I LOVED ITTT, it tasted like Mezo Chili Fried chicken but in pop corn sizes. I miss those shops now. Ever since the Pandemic they have stopped selling the worms…
Actually a fun fact about when he mentioned the scorpion being an arthropod, by definition he’s right as arthropods are a class in the animal kingdom which have exo-skeletons, however going into specifics it wouldn’t be like a shrimp or crab as those are crustaceans, which have gills to breath underwater. A scorpion in specifics is an arachnid actually, possessing 8 walking legs. It does not have the ability to breath underwater like crabs or shrimp, and as such comparing it to a crab or shrimp is equivilent as comparing an insect to them, as insects are also arthropods but have a class specific of 6 legs. Thankyou for coming to my ted talk lol
I love crickets. In Mexico we eat them directly, they’re fried with salt and I think lime? But the crickets are different from the ones you showed. Here in Europe they have the ones you showed as well, but they taste different and I don’t love them. I wonder what type of crickets are the ones we eat in Mexico, cuz those are delicious
I love the knowledge, wisdom & appreciate the enthusiasm of both loving & informing about how they’re eaten, prepared & processed. Rather than jaded & scared, I’d like be down to try them, more in the form of being incorporated into foods without retaining their original shape. The flavor description of each bug is very interesting, I def would try more boiled & dehydrated than live.
As another person who has eaten and subsisted on insects before, they’re perfectly fine and tasty. The roughest part is getting used to the types of textures especially if you don’t like things stuck in your teeth, but that’s a nonfactor if they’re prepared as powders or whole and cooked. Looking forward to trying more as they can be pretty cost effective in addition to having a lower cost to table/footprint.
So for our prom trip, we went to the Peruvian Rainforest (specifically Tarapoto) and our guide hyped us to try some dried ants. I was really curious so i tried it and hey! It tasted like a really salty chicken but with the texture of popcorn lmao. It was very interesting xD and now I’d like to try other insects as well.
I remember going to a candy shop with my fiance and we found those little boxes of crickets and mealworms and decided to buy them as a dare. I ended up getting addicted to them lmao. We also got those scorpion lollipops and chocolate covered ants. So good lmao. Although I do have a huge fear of scorpions. Edit: this is not fun to watch when you’re broke and hungry 😩 everything looks so good. I wouldn’t be mad if someone made me food with bugs in it.
If humans were meant to eat bugs we would’ve been eating them since cave man days and still be eating them today. But we don’t because our bodies can’t digest chitin, what insect exoskeletons are made of. We don’t have gizzards like chickens, so we naturally cringe at the idea. Our bodies know better~🦗🪳🪰🐜:body-green-covering-eyes: