	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.)


	Editor-in-Chief
	Nutritional Outlook magazine

Protein

The mainstream food industry is starting to consider entomophagy, the practice of eating bugs.