Locusts, which are a type of grasshoppers from the Acrididae family, are considered a delicacy in many countries in Africa, Asia and the Middle East. They can be served alive, dried, fried and even smoked depending on one’s preference.
Some residents in Western Kenya prefer eating locusts alive and they describe them as very delicious just like smoked sausages.
Locusts contain the following minerals;
According to the book “Insects” by Steve Parker, locusts contain proteins ranging between 50 per cent and 60 per cent. This makes them denser in protein than cows.
The percentage of fat in desert locusts is lower than their percentage of protein. The 2001 edition of the “Journal of King Saud University” places the percentage of fat in locusts at 12 per cent.
Locusts contain adequate amounts of iodine, phosphorus, iron, thiamine, riboflavin, niacin and also traces of calcium, magnesium and selenium.