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The Nutritional Benefits Of Eating Grasshoppers

Locusts have recently invaded parts of Kenya, causing massive destruction to plants and consequently becoming a headache for many Kenyans. This has led the Kenyan government to find ways to eliminate them. However, people could take advantage of the threat since locusts are edible.

Locusts, which are a type of grasshopper in the Acrididae family, are considered a delicacy in many countries in Africa, Asia, and the Middle East. They can be served alive, dry, fried, and even smoked, depending on the preferences of each one.

Some residents of western Kenya prefer to eat live lobsters and describe them as delicious as smoked sausages.

Locust contains the following minerals; Protein According to Steve Parker's book "Insects", locusts contain proteins ranging from 50 to 60 percent. This makes them more protein-dense than cows.


The fat percentage in desert locusts is less than their protein percentage. The 2001 edition of the "Journal of King Saud University" puts the percentage of fat in lobsters at 12 percent.

Other Nutrients Lobsters contain adequate amounts of iodine, phosphorous, iron, thiamine, riboflavin, niacin, and also traces of calcium, magnesium, and selenium.

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