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Common edible insects and their utilization in China
Author(s) -
CHEN Xiaoming,
FENG Ying,
CHEN Zhiyong
Publication year - 2009
Publication title -
entomological research
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.421
H-Index - 20
eISSN - 1748-5967
pISSN - 1738-2297
DOI - 10.1111/j.1748-5967.2009.00237.x
Subject(s) - biology , insect , china , pupa , toxicology , roasting , larva , food science , botany , geography , chemistry , archaeology
This paper reviews the common edible insects and their use in China. One‐hundred and seventy‐eight insect species from 96 genera, 53 families and 11 orders are commonly eaten in China. Preparation of edible insects includes frying, braising, stewing, stewing after frying, boiling and roasting. The insect forms eaten range from eggs to adults; however, in restaurants most are larvae and pupae. More than 50 species have been analyzed for their nutritive elements and nutritional value and these data are reviewed here. Insect health foods sold in the Chinese market are also briefly discussed.