Protein from crickets
Crickets are a great source of protein and other nutrients. Crickets’ (and insects in general) bodies are composed principally of a polysaccharide called chitin, similar to the outer shell of crustaceans, such as shrimps and lobsters. In a way, crickets are like land shrimps!
In terms of nutrients, they are 66% of protein in weight, rich in iron, potassium, calcium and vitamin B12. One tablespoon of cricket flour (about 10g) provides 100% of the B12 you will need in a day. Crickets have a complete aminoacidic profile, including all the 9 essential amino acids, making them a very healthy protein!
As an additional bonus, crickets are low in cholesterol and other unhealthy fatty acids (which means you can eat more protein without the guilt!). Also, farming insects does not require hormones, steroids or antibiotics, making them a healthy choice for people with specific allergies or that want to avoid food contaminations.
What to expect when eating crickets…
One of the most common questions we get is: “what crickets taste like?”
It’s a fair question, because most people do not have a frame of reference for this ingredient. The amazing thing is, crickets taste can change depending on which recipe they are added. For example, in our Bugscotti they enhance the chocolate taste, while in our soups (COMING SOON) they taste like celery. It is a very versatile ingredient!
In addition to bringing you all the health and environmental advantages of edible insects, we have formulated our recipes to use wholesome, all-natural ingredients! No artificial flavors, no preservative and all the goodness of the Italian culinary tradition!