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Good source of protein, healthy fats, and iron. Eaten raw, dipped in chocolate, or as part of a dish.

High in protein and low in fat. Considered a delicacy when fried in countries like Cambodia.

These insects are high in protein and fiber. They are typically roasted or dried before consumption.

Source of protein, B vitamins, and minerals such as iron and calcium. Eaten boiled, fried, or dried.

High in fat, particularly omega-3 and omega-6 fatty acids. Used in gourmet dishes or as a snack.

Good source of protein and fatty acids. Served fried, grilled, or in alcoholic beverages.

High in protein, amino acids, and are a source of calcium. Eaten fried, in soups, or used to make a savory sauce.

High in protein, essential amino acids, and fatty acids. Often eaten fried or as a flour substitute.

Contain protein, fiber, and unsaturated fats. Eaten fried, roasted, or in candies.

Rich in protein, vitamins, and minerals. Consumed in many forms including whole, flour, and as a snack.

Nutrient-dense, high in protein, fat, and minerals like iron, calcium, and zinc. Eaten raw or dried.

High in protein, beneficial fats, and contains vitamin B complex. Consumed boiled, roasted, or used in soups.

Rich in protein, vitamin B, and fat. Often roasted or fried and eaten in parts of Southeast Asia.

Contains protein, good fats, and vitamins. Eaten as a delicacy in some cultures, often sauteed or as a honey-infused dish.