For a tiny bug, a cricket packs a big nutritional punch.
On a sunny afternoon in the University of Virginia’s iLab, alumna Lyon McCandless rattles off the bug’s bona fides.
“By weight, they have more protein than beef, more potassium than bananas, more calcium than milk, more omegas than salmon and more iron than spinach,” she said. “They are high in protein and fiber, low in fat, and generally just have an awesome nutritional profile.”
Crickets are also a sustainable food source. The United Nations, in a 2013 report, named crickets and other insects as a critical low-cost, low-impact food source for combatting food shortages. They have a short, eight-week life cycle, reproduce rapidly and require a tiny fraction of the water, food or other resources demanded by typical livestock. Read the full article by UVa's Caroline Newman here.