User:Emilie.meza/Insects as food

nutritional value

wikipedia:

Insects are nutrient-efficient compared to other meat sources. Insects such as crickets are a complete protein and contain a useful amount of protein, comparable with that from soybeans, though less than in casein (found in foods such as cheese). They have dietary fiber and include mostly unsaturated fat and contain some vitamins, such as vitamin B12, riboflavin and vitamin A, and essential minerals.

my contribution: (all needs to be rewritten into own words)

The nutritional value of insects is dependent on how it is cooked and prepared. The main components derived from insects is protein, fat, and fiber which is turned into energy. Edible insects are turned into amino acids and have high monounsaturated and polyunsaturated fatty acids. They are high in micronutrients and hive high levels of iron, which prevents anemia in developing countries.

Ants are one of the most common edible insects at 14% consumed in Latin America. In Peru, there was a study conducted that showed ants were one of the more important in their diet. The study focused on a survey conducted among the Awajún peoples in Peru who explained they ate three different kinds of ants throughout the year depending when they were available. The first kind is the Atta cephalotes which is eaten from the months of September to October, in the adult stage of the ant. They are toasted and fried after being collected from a burned nest. These ants provide 50.4 grams of protein per each 100 grams of dry weight on average. The Crematogaster sordidula is also eaten in the adult stage after being roasted and collected from the split tree trunk of the Balsa Tree. They are eaten from the months of January to December. The Cephalotes atratus are the last kind of ant consumed by the Awajún peoples in Peru. They are also consumed at the adult stage of life after being roasted. They are eaten all year from January to December after being collected from the split trunk of various host plants.

In Mexico, ants are eaten because of the nutritional value they have. Ants provide vitamins and minerals, strengthen the immune system, and improve growth. A study conducted, Mexico analysed 525 different species of ants and compared the energy that was produced from eating the ants to conventional food products. The 110 species analysed produced 380–561 kcal/100 g. In the state of Hidalgo, Mexico, the ants provide 52-522kcal/100g of energy. In Oaxaca it was estimated they produced 36-561 kcal/100 grams of energy. At the Estado de Mexico,


 * Energy offered to human nutrition by the fat content of edible insects from four states in mexico
 * hidalgo: 52-552 kcal/100 g
 * Oaxaca: 36–561kcal/100 g
 * Estado de México: 52-379 kcal/100 g
 * chiapas: 91–554 kcal/100 g

Article body
The nutritional value of insects is dependent on how it is cooked and prepared. The main components derived from insects is protein, fat, and fiber which is turned into energy. Edible insects are turned into amino acids and have high monounsaturated and polyunsaturated fatty acids. They are high in micronutrients and hive high levels of iron, which prevents anemia in developing countries.

Ants are one of the most common edible insects at 14% consumed in Latin America. In Peru, there was a study conducted that showed ants were one of the more important in their diet. The study focused on a survey conducted among the Awajún peoples in Peru who explained they ate three different kinds of ants throughout the year depending when they were available. The first kind is the Atta cephalotes which is eaten from the months of September to October, in the adult stage of the ant. They are toasted and fried after being collected from a burned nest. These ants provide 50.4 grams of protein per each 100 grams of dry weight on average. The Crematogaster sordidula is also eaten in the adult stage after being roasted and collected from the split tree trunk of the Balsa Tree. They are eaten from the months of January to December. The Cephalotes atratus are the last kind of ant consumed by the Awajún peoples in Peru. They are also consumed at the adult stage of life after being roasted. They are eaten all year from January to December after being collected from the split trunk of various host plants.