Ready to Eat Insects: Caterpillars

Mainly consumed in Central and Southern Africa, caterpillars are high in iron and zinc. Some argue that caterpillars are the tastiest insect. Research shows that some caterpillars, such as the mopane caterpillar, have a lower protein content when they are dry-roasted than when they are simply dried, according to Edible Insects: Future Prospects for Food and Feed Security. (According to the authors, this difference may be due to water content.)

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Jennifer Grebow
Editor-in-Chief
Nutritional Outlook magazine jennifer.grebow@ubm.com

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