Insects have been studied as a potential food source for years. In 2013, the Food and Agriculture Organization of the United Nations released a report that identified more than 1,900 edible insect species. As the world's population grows, scientists are on the hunt for sustainable food sources that could serve as a nutritionally sound alternative to more traditional food sources, such as meat and seafood, according to the Health report.
Researchers from Kings College London and Ningbo University in China published a study last week in the Journal of Agriculture and Food Chemistry which examined the nutrition content of a variety of insects, beyond just protein. A lab model was used to mimic human digestion. The researchers were particularly interested in iron levels. Crickets offered the highest iron level of the insects tested.