Edible insect as an alternative source of nutrition with lower environmental cost

Despite entomophagy being traditionally recognized by several ethnic communities throughout the world since time immemorial, it is only in the last few decades that edible insects receive scientific attention. Voluminous evidence demonstrates the high nutritious value of being rich in protein, essential amino acids, and minerals, comparable, if not superior, to the conventional livestock. Dietary breadth rather than the taxonomic proximity is the major determinant of the nutritional value of edible insects. Also, several other physiological factors such as developmental stages, gender, and diet have their influences on the body composition of the insect. Besides, the edible insects contain various allelochemicals, often anti-nutrients, sourced from the ingested plant materials, and to avoid the hazard, and also as advocated from the sustainability point of view, rearing facilities for a few insects have been developed for mass production. Expansion of the edible insect market, although restricted to certain regions, broadens the opportunity to investigate and enhance nutritional quality, harvest and explore insect products, and optimize production systems. Here, we present a comprehensive review of the nutritional quality of edible insects and the influential factors. This review provides a thorough understanding of how insect consumption or using insects as food ingredients could contribute to a sustainable diet, enhance nutritional quality, and mitigate nutrition deficiencies.