People have been dining on insects for thousands of years. Early humans ate bugs to survive. But as people began raising cows, sheep, and other animals, insects became more of a special treat.
Today, eating bugs isn’t common in the U.S. But insects are on the menu in about 140 countries around the world. In Mexico, you can find escamoles—ant eggs fried in butter and spices. In Uganda, you can try termites steamed in banana leaves.
At least 2 billion people worldwide regularly eat insects. And it’s no surprise why. Many bugs are rich in important nutrients like iron, protein, and fiber. And they’re low in fat. They’re flavorful too, tasting like everything from shrimp to apples.
Eating insects is also better for the environment than eating meat from cows, chickens, and pigs. Raising those animals requires a lot of food, water, and land. Farming insects, however, takes fewer resources. Plus, insects grow and reproduce fast. That means bug farmers can provide large amounts of food quickly.