Alright, grab a chair and let’s discuss bugs—you know, the ones you could possibly want to eat! Under the radar, a quiet gastronomic revolution flying and crawling is edible insects premiumfeeders.ca. There are two heavyweights in this procession packed with proteins. Mealworms and Crickets Let’s dig fork-first since people have argued which is better.

With roughly 60–70% protein by dry weight, crickets really show off. That goes beyond a chicken breast. Mealworms have somewhat less—between 50 and 55 percent protein. The weird part, though, is that mealworms offer a higher concentration of good fats including omega-3 and omega-6 fatty acids. Handy if you are pursuing that golden ratio or need more calories. Conversely, some gym rats love crickets since they are leaner and contain less fat.

Surprisingly high in copper, potassium, iron, zinc, and selenium are mealworms. Bid farewell to those unnecessarily expensive vitamin pills. Still, crickets. They are no slouch when it comes to calcium and iron either; they shine in B12, B2 (riboflavin). Though it’s a close call, look at the scoreboard if you need help with specific minerals.

Right now, digestion is always important. Mealworms have chitin, an insoluble fiber in their outer shell—which some people find quite acceptable while others, well, find objectionable. Though in a somewhat more digestible form, which would make cricket powder simpler for beginners, crickets also have chitin. If you bake bread or snack bars, these textures count more than you might believe.

Another oddity is taste. Mealworms are rather like the tofu of the insect world: mild, somewhat nutty, and easy to hide in recipes. Roasting crickets usually results in a rich, earthy taste that has been compared to something between almond and sunflower seed. You could sneak them into smoothies, baked products, and even tacos.