7 Edible Insects – And Why Eating Them Actually Makes Sense

Eating insects might sound like something out of a wild travel show, but in many parts of the world, it’s completely normal—and it’s gaining popularity in Europe. Insects are sustainable, high in protein, and require far fewer resources than meat production. Here are 7 edible insects and why they’re actually a pretty smart choice.

7: Cicadas – Short Season, Big Flavor

Cicadas, which emerge in large numbers in the U.S. and Asia, are a seasonal delicacy. They’re crunchy, slightly sweet in flavor, and can be fried like chips. They’re rich in protein, omega-3s, and minerals.

6: Silkworms – Protein and Tradition

Silkworms are popular in countries like China and South Korea, where they’re boiled or steamed and eaten as street food. They have a slightly chewy texture and a nutty flavor and are also used in high-protein snacks.

5: Ants – Small but Citrusy

Some ant species have a tangy, citrus-like taste due to their formic acid. They’re used in gourmet cuisine and wild food dishes and are surprisingly rich in protein and antioxidants.

4: Termites – Crunch and Calcium in One

In Africa, termites are considered a delicacy. They’re crispy, high in protein and calcium, and very easy to collect. Many cultures eat them raw or roasted, often as a snack or side dish.

3: Beetles (Larvae) – Nutrient Bombs in Disguise

Many beetles—especially in their larval stage—are edible and extremely nutritious. Common in African and Asian cuisines, they can be fried, baked, or roasted. They’re packed with healthy fats and lots of protein.

2: Grasshoppers – Crunchy and Versatile

Grasshoppers are popular in countries like Mexico and Thailand, where they’re roasted with spices and eaten as snacks. They’re crispy, protein-rich, and have a slightly nutty flavor. They also contain B vitamins and iron.

1: Mealworms – Protein-Rich and Mild in Flavor

Mealworms are among the most widely consumed edible insects in Europe. They’re high in protein and fiber and have a mild, slightly nutty taste. They can be roasted, ground into flour, or added to energy bars and snacks.

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