All 9 EAAs – and more!

Edible insects are considered superfoods because they are a high source of low-fat protein, and have a high percentage of amino acids, minerals, and vitamins compared to any conventional animal source.

Nutrient-dense ingredient

Edible crickets are excellent sources of proteins, lipids, carbohydrates, mineral salts, and vitamins required by humans for proper growth and development.

The typical protein level in house crickets is 65-70 %, but there can be some variation in protein content due to the influence of the diet, habitat, and the stage of development of the examined cricket.

Compared to amino acids from livestock meats, house crickets have either more or a similar content of all types of amino acids.

Some crickets possess high values of lysine, tryptophan, and threonine, which are lacking in some of the cereal proteins that are major parts of the daily diets of many households. In places where malnutrition is rampant, the consumption of crickets can help mitigate deficiencies in the required amino acids.

Crickets contain all 9 Essential Amino Acids.

Rich in fiber, minerals, and vitamins

Crickets also contain a significant quantity of fiber (for OmniBug™ it is almost 5 %), in fact crickets are richer in fiber compared to other meat sources.

Edible crickets are a reliable source of mineral elements such as phosphorus, sodium, potassium, calcium, magnesium, iron, and zinc. Normally, crickets have higher macro-mineral elements than those found in beef, pork, and broiler chicken, although some have similar content.

Edible crickets contain a wide range of lipophilic and water-soluble vitamins, including riboflavin, niacin, and vitamin B12.

Overall, the nutritional profile of cricket protein (house crickets) matches or outperforms that of other meat sources.