Abdalbasit Mariod^1,2*

¹Department of Biological Sciences, Faculty of Science, University of Jeddah, Jeddah, KSA
²Ghibaish College of Science and Technology, Indigenous Knowledge Center, Ghibaish, Sudan

*Corresponding Author: Abdalbasit Mariod, Department of Biological Sciences, Faculty of Science, University of Jeddah, Jeddah, KSA and Ghibaish College of Science and Technology, Indigenous Knowledge Center, Ghibaish, Sudan.

Received: January 18, 2024; Published: March 01, 2024

Abstract

The Food and Agriculture Organization of the United Nations (FAO) indicated that some insects have a high nutritional value, as they contain quantities of fats, protein, vitamins, fiber, and minerals. Eating insects is more sustainable than meat and chicken. Compared to meat, insect production requires less agricultural land, or about half, than chicken. Cockroaches need about one-twelfth the volume of food needed by livestock to produce the same amount of protein, according to the FAO [1]. Raising insects results in the release of lower amounts of gas emissions.

References

Citation

Citation: Abdalbasit Mariod. “Two Bugs as a Food Source, in-Depth Research".Acta Scientific Nutritional Health 8.4 (2024): 01.

Copyright

Copyright: © 2024 Abdalbasit Mariod. This is an open-access article distributed under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original author and source are credited.