Why Insect Food?

Why Insect Food?

Party Bugs edible insect snacks taste better than chips!

Yes, that is exactly what people from children to adults say when they try Party Bugs party snacks made from roasted and spiced up edible crickets and mealworms. Edible insects are food and food should, first of all, taste super good. Party Bugs has the finger touch and expertise to make edible insects taste really delicious. You should taste them! But edible insects are not only more delicious than chips. Let’s compare the nutritional values (100g) of typical potato chips, and Party Bugs Mexican BBQ spiced up ready-to-eat crickets:
Nutrition
Potato Chips
Party Bugs Mexican BBQ
Fat
33g
14g
Carbohydrates
58g
14g
Protein
6.4g
51g

Furthermore, edible insects are not deep-fried like chips but roasted. Potato chips contain a lot of trans-fats that edible insects lack. Still, edible bugs are as crunchy as chips!

Bǚg Bazaar sells and ships edible insects overall of the world!

Your body just loves insect food!

Edible insects are rich in nutrients. They contain plenty of protein, iron, creatine, calcium, magnesium, zinc, and the fish’s type of omega fatty acid division between the omega-3 and omega-6.

Did you know that in grasshoppers, there are five times more antioxidants than in oranges?

With its high B12 vitamin content and healthy nourishment composition, insect food is highly recommended for balancing otherwise mostly vegetarian diets.

The chitin to be obtained from the insect food and its breakdown products, chitooligosaccharides, and chitosan operate like fiber and lower the blood’s cholesterol. They also have antioxidative, anti-inflammatory, and anti-cancer effects. It has also been stated that chitin and its breakdown products will prevent the growth of most harmful intestines bacteria.

As insects lose about 75% of their weight as the water evaporates during the roasting/drying, they are a real power food.

Bǚg Bazaar sells and ships edible insects overall of the world!

References to health-related statements above

Williams, J.P.& Williams, J.R., Kirabo, A. & Chester, D. & Peterson, M. (2016), “Nutrient Content and Health Benefits of Insects“, in Insects as Sustainable Food Ingredients — Production, Processing and Food Applications, Ch 3, Pages 61–84, edited by Dossey, Aaron T. & Morales-Ramos, Juan A. & M. Guadalupe Rojas, Academic Press, Elsevier Inc.

Rumpold, Birgit A. & Schlüter, Oliver K. (2013), “Nutritional composition and safety aspects of edible insects“, Molecular Nutrition & Food Research,  Volume 57, Issue 5, May 2013, Pages 802-823. WILEY‐VCH Verlag GmbH & Co. KGaA, Weinheim

Belluco, Simone & Losasso, Carmen & Maggioletti, Michela & Alonzi, Cristiana C. & Paoletti, Maurizio G. & Ricci, Antonia, (2013), “Edible Insects in a Food Safety and Nutritional Perspective: A Critical Review“, Comprehensive REVIEWS in Food Science and Food Safety, Volume 12, Issue 3, May 2013, Pages 296-313, A Publication of the Institute of Food Technologists.

Banjo, A.D, & Lawal, O.A. & Songonuga, E.A., (2006), “The nutritional value of fourteen species of edible insects in southwestern Nigeria“, African Journal of Biotechnology, Volume 5, Issue 3, Pages 298-301, 2 February 2006.

Ghosha, Sampat & Lee, So-Min & Jung, Chuleui & Meyer-Rochowcd, V.B., (2017), “Nutritional composition of five commercial edible insects in South Korea“, Journal of Asia-Pacific Entomology, Volume 20, Issue 2, June 2017, Pages 686-694, Elsevier Inc.

DeFoliart, Gene R. (Emeritus Professor), (1992), “Insects as human food: Gene DeFoliart discusses some nutritional and economic aspects“, Crop Protection, Volume 11, Issue 5, October 1992, Pages 395-399, Elsevier Inc.

Ramos-Elorduya, Julieta & Morenoa, Jose Manuel Pino & Prado, Esteban Escamilla, Perez, Manuel Alvarado & Oteroc, Jaime Lagunez & Guevarad, Oralia Ladronde (1997), “Nutritional Value of Edible Insects from the State of Oaxaca, Mexico“, Journal of Food Composition and Analysis, Volume 10, Issue 2, June 1997, Pages 142-157.

Bukkens, Sandra G.F., (2010), “The nutritional value of edible insects“, Ecology of Food and Nutrition, Volume 36, 1997 – Issue 2-4, Pages 287-319. Taylor & Francis.

Di Mattia, Carla & Battista, Natalia & Sacchetti, Giampiero & Serafini, Mauro, (2019), “Antioxidant Activities in vitro of Water and Liposoluble Extracts Obtained by Different Species of Edible Insects and Invertebrates“, Frontiers in Nutrition, 15 July 2019.

Azuma, Kazuo & Osaki, Tomohiro & Minami, Saburo & Okamoto, Yoshiharu, (2015), “Anticancer and Anti-Inflammatory Properties of Chitin and Chitosan Oligosaccharides“, Journal of Functional Biomaterials, Volume 6, Issue 1, 2015 March, Pages 33–49.

Je, Jae-Young & Kim, Se-Kwon, (2012), “Chitooligosaccharides as Potential Nutraceuticals: Production and Bioactivities“, Ch. 21 in Advances in Food and Nutrition Research, Volume 65, 2012, Pages 321-336, Elsevier Inc.

Ngo, Dai-Hung & Kim, Se-Kwon, (2014), “Antioxidant Effects of Chitin, Chitosan, and Their Derivatives“, Ch. 2 in Advances in Food and Nutrition Research, Volume 73, 2014, Pages 15-31, Elsevier Inc.

Benhabilesa, M.S. & Salah, R. & Lounici, H. & Drouiche, N. & Goosend, M.F.A. & Mameri, N., (2012), “Antibacterial activity of chitin, chitosan and its oligomers prepared from shrimp shell waste“, Food Hydrocolloids, Volume 29, Issue 1, October 2012, Pages 48-56, Elsevier Inc.

Je, Jae-Young & Kim, Se-Kwon, (2006), “Antioxidant activity of novel chitin derivative“, Bioorganic & Medicinal Chemistry Letters, Volume 16, Issue 7, 1 April 2006, Pages 1884-1887, Elsevier Inc.

Azuma, Kazuo & Osaki, Tomohiro & Minami, Saburo & Okamoto, Yoshiharu, (2015), “Anticancer and Anti-Inflammatory Properties of Chitin and Chitosan Oligosaccharides“, Journal of Functional Biomaterials, 2015, Volume 6, Issue 1, Pages 33-49, MDPI journals.

Bǚg Bazaar sells and ships edible insects overall of the world!