Some gastronomy, such as those in Thailand, China and Mexico, include insects in their recipes for many centuries
Over the past 10 years, it has been said a lot on the replacement of meat with edible insects (entomophagia). It seems exotic in some countries, but this nutritional option is gaining popularity and fans.
Since 2014, when the United Nations Organization for Food and Agriculture (FAO) has published the book Edible insects: future prospects for food and nutritional safetyThe discussion on insect consumption has increased.
For the debate, they contributed with several studies that indicate that insect creation has a lower environmental impact than the production of meat, pig and chicken.
For example, for a kilo of consumed chicken meat, 4.5 kilos of carbon dioxide (CO²) are efficient (the measurement used to compare the emissions of various greenhouse gases, converting them to their equivalent carbon dioxide).
A pound of flour generates 2.8 kilos of equivalent co².
This is the low consumption of water and the use of soil.
As for the last parameter, a kilo of chicken meat uses 12.48 m² of the ground, against 3.07 m² necessary to produce a kilo of flour.
Full of proteins and an ally against hunger
Using the 2021 data, it is estimated that a healthy diet costs about $ 3.66 (about $ 20 in the current conversion) per person per day, which means that 42.2% of the world population may not have access to them.
In this context, the consumption of edible insects can become an ally to reduce hunger thanks to what is known as car systems -“micro -micro -poke” in which infrastructure and production costs are easier to cover.
However, the use of insects as an ingredient remains a challenge for many cultures.
About 2,250 species of insects and arachnids are consumed in the world, including beetles, butterflies, wasps and bees stand out.
In Europe, legislation authorizes the production of four species for human consumption: the flour larvae (Tenabro Moliter), the Cavalletta-Migratory (Locusta Migorio), the domestic cricket (Domesticus accheta) and the larvae of the scarabeo of the size (Alphitobius diaperinus), which contain dry weight, respectively, 53.2%, 56.8%, 62.6% and 50.79% of proteins.
As a comparison, the percentage of beef protein, pork and chicken meat reaches 24.1%respectively, 22.2%and 21%.
So how many insects should we consume to replace the meat?
Although it is not easy to calculate, we will try to explain in a simple way.
The recommended dietary intake (GDR) suggests that 0.83 grams of protein per kilo of body weight should be taken per day. That is, a person of 70 tolls should consume 58.1 grams of protein daily.
If we make mathematics, a person with a body mass index between 18.5 and 24.9 and 70 kg should eat 277 grams of beef against 93 grams of dry cricket if they were their only sources of protein.
Another example: for someone who weighs 80 pounds, the recommended daily consumption would be 276 grams of chicken compared to 131 grams of dry grasshopper.
If there are other sources of proteins, such as milk, eggs, fish and vegetables, insect consumption should be regulated.
And here, it is worth remembering, the need to combine various food groups (fruit, vegetables, cereals, fish, etc.) and nutrients (fats, carbohydrates, vitamins and minerals) to follow a varied and healthy diet.
Single gastronomic experience
Providing the need for proteins requires less food if we get them from insects. Not to mention the environmental advantages of Micro -Poking, as well as a smaller investment than industrial cattle.
In addition, it is important to highlight that the use of the animal is higher in case and in the insects (from 70 to 100%), compared to fish (65%), chicken and pig (55%) and cattle (between 40 and 50%).
Another factor is that, in addition to being rich in protein, insects contain about 60% of monounsaturated fatty acids, which makes them a cardioprotective consumption option (cardiovascular care ally).
And if we look at the sensory aspect, it is possible to combine the flavors of the insects with many well -known ingredients, such as pumpkin seeds, pignoons, prawns in dust and avocado, among many others. Countries such as Thailand, China and Mexico do it for centuries.
The dishes developed with edible insects not only provide a sense of belonging to those who consume them in a traditional way, but have the ability to offer a unique and nutritious gastronomic experience.
*Edgar Pulido Chavez is a professor at the Center for Studies for Agriculture, Food and Climate Crisis at the University of Guadalajara, Mexico. Alejandro Corona Mariscal is a doctoral student at the Polytechnic University of Valencia, Spain.
** This article was published in the conversation and reproduced below the Creative Commons license.
Source: Terra
Ben Stock is a lifestyle journalist and author at Gossipify. He writes about topics such as health, wellness, travel, food and home decor. He provides practical advice and inspiration to improve well-being, keeps readers up to date with latest lifestyle news and trends, known for his engaging writing style, in-depth analysis and unique perspectives.
