Table 1.
Comparison of nutritional composition found on traditional (raw) protein sources and two domesticated insects (crickets and yellow mealworms) used for human consumption.
| Nutrien | Salmona | Chickenb | Beefc | Porkd | Cricketse | Yellow mealwormse |
|---|---|---|---|---|---|---|
| Protein | 22.2% | 22.2% | 22.5% | 21.0% | 21.3%% | 20.3% |
| Fat | 4.7% | 2.6% | 8.7% | 2.2% | 7.3% | 13.8% |
| Carbohydrates | 0.0% | 0.0% | 0.0% | 0.0% | 4.1% | 3.1% |
| Fiber | 0.0% | 0.0% | 0.0% | 0.0% | 3.2% | 1.7% |
National Nutrient Database for Standard reference (ndb.nal.usda.gov): report 173691 Salmon, sockeye, raw.
National Nutrient Database for Standard reference (ndb.nal.usda.gov): report 05062 Chicken, broiler or fryers, breast, skinless, boneless, meat only, raw.
National Nutrient Database for Standard reference (ndb.nal.usda.gov): report 1390 Beef Round, prime, raw.
National Nutrient Database for Standard reference (ndb.nal.usda.gov): report 10060, Pork, fresh, lion, tenderloin, separable lean only, raw.
Whole, raw crickets and mealworms (wet basis with 69.07% and 62.44% moisture content, respectively).
Data adapted from Finke, M. D. (2004). Nutrient content of insects: Springer.; Liceaga, A. M., Aguilar-Toalá, J. E., Vallejo-Cordoba, B., González-Córdova, A. F., & Hernández-Mendoza, A. (2021). Insects as an Alternative Protein Source. Annual review of food science and technology, 13, 19–34; Rumpold, B. A., & Schlüter, O. K. (2013). Nutritional composition and safety aspects of edible insects. Molecular nutrition & food research, 57(5), 802-823.