Cricket
Crickets are increasingly being recognized as a sustainable and nutritious source of protein for both humans and other animals. Rich in essential amino acids, vitamins, and minerals, they offer a healthy alternative to traditional meat sources. Their production requires significantly less water and land than traditional livestock, making them an environmentally friendly option.
Nutritional Profile
Nutritional profile of cricket flour, per 100 grams:
Macronutrients:
- Protein: 60-70 grams
- Fat: 10-15 grams
- Saturated fat: 3-4 grams
- Unsaturated fat: 6-8 grams
- Carbohydrates: 5-10 grams
- Fiber: 2-3 grams
- Sugars: 1-3 grams
Micronutrients:
- Vitamin B12: ~5 mcg (exceeds daily recommended intake)
- Iron: 6-9 mg
- Zinc: 5-7 mg
- Calcium: 30-50 mg
- Magnesium: 100-150 mg
Amino Acids:
Cricket flour is a complete protein source, meaning it contains all essential amino acids in sufficient quantities.
Fatty Acids:
Rich in Omega-3 and Omega-6 fatty acids.
Frass
Cricket frass, the waste produced by crickets, is a valuable byproduct of cricket farming. It serves as an organic fertilizer rich in essential nutrients, and its antimicrobial properties offer a natural alternative to chemical pesticides. It is useful in agriculture, composting, and animal feed, making it a versatile and sustainable resource.