Cricket flour is an erroneous term used to refer to powder made from crickets using various processes. Cricket flour differs from true flours made from grains by being composed mainly of protein rather than starches and dietary fiber.
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Nutritional information
According to the United Nations Food and Agricultural Organization, insects such as crickets, mealworms and grasshoppers are nutrient-rich food sources. They are high in complete protein, unsaturated fat, dietary fiber, vitamins and essential minerals. NPR's The Salt states that "at 12.9 grams of protein per 100 grams, crickets have about half the protein of chicken and beef, which each contain about 25 grams of protein per 100 grams of meat."
Maps Cricket flour
Sustainability and food security
Insects are highly nutritious, and products such as cricket have been noted to be a sustainable and environmentally-friendly source of protein. Since crickets grow and reproduce quickly, are easy to maintain and require much less water and feed to produce the equivalent amount of protein as lean ground beef, cricket powder is a product that is simple to produce and thus is an inexpensive and sustainable protein source to feed the world's growing population.
Cricket flour also promotes sustainability by eliminating the use of traditional grain-based flour (which is oftentimes processed heavily and takes longer to produce). Although cricket flour's nutrition may partially be based on what the crickets are fed, it has many benefits in itself. Cricket flour has similar baking properties as actual flour, but gives baked goods a nuttier flavor and grainier texture. In addition, it is gluten-free, allowing people with food sensitivities to consume goods made with cricket flour. Overall, cricket flour is a healthy alternative to white flour.
See also
- Entomophagy
- Pea protein
- Hemp protein
- Edible protein per unit area of land
References
Source of article : Wikipedia
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