Entomophagy

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Entomophagy

Entomophagy (pronounced: /ˌɛntəˈmɒfədʒi/, from the Greek έντομος (entomos), "insect", and φᾰγεῖν (phagein), "to eat") is the practice of eating insects, especially by people. This practice is common in many cultures around the world, particularly in Africa, Asia, and Latin America.

History

The history of Entomophagy dates back to prehistoric times. Evidence of insect consumption has been found in archaeological sites, suggesting that insects were a significant part of the human diet in the past.

Nutritional Value

Insects are a good source of protein, vitamins, and minerals. They are also low in fat and high in fiber. Some insects, such as crickets, are particularly high in protein and iron, making them a nutritious food source.

Cultural Aspects

In many cultures, insects are considered a delicacy. They are often used in traditional dishes and are sometimes considered a luxury food item. In some cultures, insects are also used for medicinal purposes.

Environmental Impact

Entomophagy is considered environmentally friendly as insects require less land, water, and food to grow than traditional livestock. They also produce fewer greenhouse gases and are more efficient at converting feed into protein.

See Also

References


External links

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