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Edible insects: An alternative of nutritional, functional and bioactive compounds
Edible insects as a source of nutrition, health benefits, and active compounds
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Abstract
Insects are noted for their high protein content and significant amounts of lipids, vitamins, minerals, and fibers.
- Insects have been recognized as a promising food source since 2013, following a FAO report on edible insects.
- Research indicates that different insect species vary in their nutritional composition and bioactive compounds.
- The chitin found in the exoskeleton of insects contributes to their fiber content.
- Potential risks and considerations associated with eating insects are identified, highlighting the need for awareness.
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