Insects have been a good and natural source of human diet for long periods of time. The tradition has been actively pursued in a number of continents where the collection of insects as food is an essential part of the people’s livelihoods.

Studies on edible insects

The concept of ingesting insects has only been acknowledged and researched very recently due to exposure and interests. Publications found on the topic are spread across many journals in a lot of disciplines, varying from biochemistry, nutrition, food science, anthropology, history, entomology, agriculture, health, ecology, and sociology.

Such publications have started dealing with studies in order to understand the biology and ecology of edible insects, along with other factors to determine their availability, significance as food sources to sustain livelihoods, and their importance of ethno-entomological knowledge.

In addition, these publications also showcase technology transfer’s role to help people in utilizing their traditional knowledge for improving the worth of insects as food sources in their lives. The works created by Françoise Malaisse, Jun Mitsuhashi, and Gene DeFoliart deserve special attention and applause in this field.

Nutritional value of edible insects

Edible insects carry a high quality of amino acids, proteins, and vitamins for human beings. These insects also contribute to a higher rate of food conversion than regular livestock. For instance, cricket needs 6 times lesser feed quantity than regular cattle, 4 times lesser than a sheep, and two times lesser than a pig or a broiler chicken, in order to generate the equivalent sum of protein.

What’s more, edible insects also emit lesser ammonia and greenhouse gases than the traditional livestock. Edible insects are capable of growing on organic wastes too. As a result, these insects are potential sources for the regular production of protein, both for direct consumption by humans or for indirect recomposed food items, and as protein sources to be used in feedstock mixtures.

Overall benefits of edible insects

There are many numerous advantages of eating edible insects as a natural source of food. Breeding of such insects in comparison to livestock is, in fact, a better step towards being environmentally friendly. This is due to the lesser amount of land occupancy, water pollution problems, and much lesser greenhouse gas emissions. Eating house cricket has actually been proven as a more resourceful form of feed conversion.

Moreover, the tremendous augmentation in population around the world has necessitated the need for a good source of protein, which is hardly met by reason of the limited quantity of available farmlands.

In addition, it is most noteworthy to mention the economic advantages of eating insects in relation to the plant cultivations. For example, in Mexico, collecting insects for human use led to a considerable shrinking in the degree of pesticides, which are usually used in an agricultural production. This has also lessened the economic burden for the cultivating farmers. Among the many dangers, faced by everyone across the world, is the food diversity loss.  Hence, the utilization of a varied choice of insects as food would count as a big step in alleviating the problem.

Popular edible insects

At present, there are almost 2 billion people, who consume a large range of edible insects on a regular basis both raw and cooked.

Follow the list of insects, which have been authorized as edible and safe to eat by the U.N.:

Beetles: These insects turn cellulose in trees to digestible fat, and contain more protein quantities than other insects.

Ants: Ants are low on carbs, and contain all essential proteins, calcium, iron, etc.

Grasshoppers: These are a tremendous source of protein, and are usable in any curry flavor.

Stinkbugs: This edible insect tends to put in an apple-like flavor to any sauce, and is a good iodine source.

There is a large variety of edible insects, which can be used for regular consumption. A number of edible insects are in fact packed with good fats, fundamental minerals, proteins, and fibers, which amount to an equivalent of any other food source. Other than an ‘icky’ factor, there is no real issue in consuming insects for an all round diet.

Insects are a good source of food supply in both humans and animals. This is why reports of various nutrient contents are often researched and found in fields of most disciplines varying from zoology to anthropology. A primary application of such nutrient contents of insects, especially the House Cricket, is utilized as an essential nutritional food source for human beings.

More than 2,000 species in the insect world are acknowledged to be fit to be eaten. A number of evidence from ancient archeological sites proves that such insects have always been and are still an essential human food resource. In this article, we will primarily study about the Nutrient Content of the House Cricket, also called Acheta Domesticus in Latin.

Why are insects eaten?

There are a number of advantages to taking up insects as a source of food. In comparison to livestock, breeding of insects is a better environment-friendly action, due to land use, water pollution, and lesser greenhouse gas discharges.

Consumption of house cricket proves to be a more efficient form of feed conversion. The increase in population growth all over the world augments the requirement of good sources of protein but is hardly met due to the limited amount of on hand farmland.

Additionally, the economic advantages of consuming insects in comparison to the plant’s cultivation must be taken into account. For instance, collecting insects in Mexico for human eating decreased the extent of pesticides being used in agricultural production, along with a lessened economic burden on the farmers.

Why is the house cricket or Acheta Domesticus bred and eaten?

Although the tradition of using insects is not much common in every country nowadays, these insects continue to be a good source of nutrition in many cultures over the world.

The house cricket or Acheta Domestica is mostly found to be bred and eaten through appropriate farming conditions in Europe. Whilst the house cricket is sometimes eaten in its raw form, most of the time they are processed and consumed by human beings typically by roasting, drying, frying, or boiling.

In addition, the dietary composition of such cultured insects like the house cricket has been researched and used as a food source to captivated insectivorous reptiles, mammals, or birds, which are kept in the zoos.

What is the nutritional content of the house cricket?

The nutritional elements in different insects and their different stages differ. Hence, there is no generalization of such data relating to their nutritional content. Analysis of the insects is made based on their level of protein, moisture, fat, fiber, and ash.

It has been found that whole and raw insects by and large hold 55-85% of moisture. On the other hand, the whole insects containing a lower content of moisture are normally the ones that have a higher fat content. The insects developed for human eating, in general, hold lesser moisture in comparison to the raw insects due to their processing, which typically engages some form of drying so as to prolong their shelf life.

House crickets are one of the most commonly consumed insects all over the world. These are more commonly farmed by cultivators in Thailand. This breed of house crickets is more well-liked than the native breed of cricket species attributable to its better quality texture and taste. The house cricket is typically consumed as a deep fried food snack and is sold off as a protein extract or as a protein powder.

On an average, the list below would give an estimate of what the house cricket is composed of in terms of its nutritional content:

• Protein: 63 grams
• Fat: 19 grams
• Iron: 5.9 mg
• Omega 3 fatty acids: 0.25 grams
• Fiber percentage: 10.2%
• Ash percentage: 3.6 %

Conclusion

To conclude, the house cricket or Acheta Domesticus is a completely well rounded edible insect and can be relied on for long periods. Due to the overpopulation issue all over the world, most people have taken to the consumption of alternatives to livestock and plant-based food sources. Insect farming is quite a popular concept nowadays, which has driven a number of farmers to a better crop cultivation, devoid of fertilizers.

 

The pressure cooker is the most useful and time saving tool among all the other inventions by humankind. It is a tool to be used for easy cooking in the day to day purposes. In the present millennium, this apparatus is a common and everyday object used in almost every household around the world.

Whether you wish to make a luxurious and scrumptious meal or a simple home cooked meal, the pressure cooker can come to assist in the most simple and innovative recipes. These recipes can range from the toughest food items like chickpeas and beans to the most complex roasts or stews. We have made a list of the best and easy food items that you can cook in a pressure cooker, along with good tips to get the optimal results while using it.

Classic food items you can cook in a pressure cooker

Chicken with Tomatoes, Chickpeas, and Chorizo: This recipe is a common meal in all American households. The pressure cooker helps elevate and intensify the smoky flavors of the ingredients while the chicken is roasted inside it.

Beef American stew: This is another classic dish, which cuts more than half time through the use of the pressure cooker. The cooker is used mainly for easy tenderizing of a tough piece of beef meat and takes about 45 minutes.

Smoky beans: The pressure cooker can be used to bring out the earthy smell of the beans. You can additionally use some more ingredients while cooking beans in a cooker and gain the optimal tang.

Chicken and bean stew: While preparing a meat-based stew, the pressure cooker can be of ultimate convenience in saving a load of the cook’s time and bringing out the best zest. A cooker can efficiently make your chicken tender by making it fall off the bone level.

Miso Risotto: This a typical dish, which is favored by both vegetarians and non vegetarians. Using the pressure cooker to make risotto is easy and takes hardly five minutes to finish.

Pulpo Gallego: This is a very popular Spanish dish, which requires the help of a cooker. This item uses octopus meat, and the pressure cooker greatly helps in softening the meat in a quick time.

Vegetable soup: The pressure cooker is mostly used in making nutritious soup dishes using items like carrots, beans, peas, and the like. The process of cooking these vegetable ingredients through a pressure cooker takes less than half an hour and brings out its best flavors and juices.

Chicken masala: This is an Indian dish, which is favored by a lot of people. This can be easy to make using a pressure cooker as it takes half the time generally taken to cook the entire dish. In addition, the culmination of different spices, such as black pepper, cumin, turmeric, paprika, coriander, and the like can be highly intensified and brought while cooking in a pressure cooker.

Enchiladas: To make enchiladas, a pressure cooker can come out as a handy tool. Without searing, the cooker tenderizes the vegetables and meat and develops a sauce and filling base as well.

These are some of the top things to make through a pressure cooker. People all over the world use the pressure cooker in a multitude of ways, and you can do the same as well through a little creativity and research on the internet.

Tips for getting optimal results of pressure cooker

Storing it right: It is most important to keep your cooker in top shape through regular washing and cleaning of its valves. Remember to place its lid upturned after use.

Cooking with liquid: The main utility of the cooker is steaming, and hence it is always good to use a good water amount while cooking.

Size: The flavor and texture of food items can be best brought out by slicing them into uniform parts before putting them into the cooker.

Conclusion

The pressure cooker can be used for the ultimate conservation of your time and money. One can make easy and complex dishes at the same time in a pressure cooker, thus taking less effort than most conventional methods. Hence, a pressure cooker is a must-have in any household.

Reykjavík, the capital of Iceland, is currently going through a renaissance in their food items. The dishes served in this region mainly comprise of their own natural elements, such as sharks, blue mussels, Arctic char, barley, lamb, a variety of different herbs like angelica and sorrel, and much more.

Food enthusiasts from all over the world have come together and are presently reveling in such authentic food menus. The city of Reykjavík is bubbling with a huge array of seasonal ingredients and inventive local cuisines for the diner’s ultimate tasting experience.

Places you must visit in Reykjavík to savor most interesting cuisines. Here are some good places to visit in Reykjavík, Iceland, for the best and most interesting food palates:

DILL Restaurant

This eatery is nestled on Reykjavik’s wild bird and wetland reserve, which is a leading cultural venue. The DILL Restaurant provides diners with the New Nordic cuisine, which promotes the neighborhood with seasonal ingredients and food cultures. Diners are warmed with a classic meal of Nordic ingredients, containing a contemporary twist like the plokkfiskur stew or meatballs.

DILL Restaurant’s dining menu is modified every week, consisting of 3, 5, and 7 courses, along with the option of a special menu of matching wines. A few of the most creative dishes by DILL consist of a baked rutabaga served with a crispy millet and cheesy foam, herb cream and celeriac served with a lojrom caviar, and goats cheese and cress.

Kolaportid Flea Market

This is the best area to buy any desired traditional Icelandic food item, ranging from fermented shark, dulse, pickled lamb testicles, pastries, horse sausage, birch cheese, and much more. It is only a few distance away from the Reykjavik harbor. The interior food market is right next to the largest flea market in Iceland, thus combining fun with shopping, food, and music. Also, the friendly food market hawkers put forward tasting in abundance for food enthusiasts to experience and take the food with them.

The Roadhouse

This restaurant is another great haven for non-traditional Icelandic meals. You can get a scrumptious variety of burgers, accompanied by ribs, tap, fries, and shakes. The dizzying taste of the burgers such as the Cadillac, features their local blue cheese, red onions pickles, and arugula. In addition, they have the mighty and ultimate burger dish called The Doughnut, which features their own smoked pork, burger, and eggs, creating a sinful delight.

Fiskfelagid

This restaurant is acclaimed for its top-notch seafood meals from Iceland’s natural resources. This restaurant also supplies its food dishes all over the globe. Some of its featuring items on the menu are the burnt langoustines, and salted cod or blackened monkfish served with lobster spring rolls. The latter is a Malaysian inspired dish.

Slippbarinn at Marina Hotel

The Slippbarinn restaurant can be found in the Marina Hotel, next to the Reykjavik shipping harbor. This eatery has a beautiful sunlit space, serving a range of Reykjavik’s finest creative cocktails, created by a few of Iceland’s most popular bartenders. A few other popular cocktails here are the T-Bird, which features angelica-infused gin, and the Pippi Gonzales, created using dill aquavit. These cocktails are a perfect initiation to a good meal ahead. This eatery is a must-visit in Reykjavik.

Hradlestin

This eatery has an interesting Bollywood-themed twist in its décor and set up. Their meals are served to the diners in tiffin boxes made out of metal, as a tribute to the Mumbai’s daba wallas of India. The restaurant does a good job of joining together many different Icelandic elements with the Indian classics, such as cod curry and smoky lamb samosas. These savories are served with their special spicy cocktails in tin cups so that you get a good Bollywood aura around you.

Conclusion

The eating places and joints in Reykjavík, Iceland are mostly out of the world. These authentic chefs perform a great job at infusing and developing traditional classics with an assortment of fresh and non-traditional elements and genres. Their eagerness to experiment with various Icelandic ingredients has produced stellar results. The region is currently known for its newly discovered and promoted food dishes, which have additionally brought in food enthusiasts from across the globe to be engulfed in the ultimate tasting experience.