While the thought of snacking on earthworms from your backyard might not appeal to everyone, various cultures around the world have long embraced different types of worms as a delicacy. In fact, the trend of consuming edible insects, which includes worms, is gaining traction in Western societies as a promising alternative source of protein. Emerging research suggests that insect-based protein is considerably more sustainable compared to traditional meat, thanks to its significantly lower greenhouse gas emissions, reduced land and water requirements, and the astonishingly rapid growth rates of insects.

This article aims to provide comprehensive insights into the practice of eating worms, covering essential aspects such as their nutritional value and safety considerations.

Exploring the Origins of Worm Consumption

While it's true that many people in Western societies typically shy away from consuming insects, this practice is neither new nor obscure.

Known as entomophagy, the eating of insects has roots that trace back to early human history and continues to thrive in various cultures across Asia, Africa, Latin America, and Australia. To date, over 2,300 species of insects have been identified as traditional food sources.

Moreover, the U.N. Food and Agriculture Organization has acknowledged nearly 500 species of edible insects, affirming their nutritional value.

Among the most commonly consumed edible worms are the larvae from grasshoppers, true bugs (Hemiptera), beetles (Coleoptera), termites, and butterflies and moths (Lepidoptera), each providing unique flavors and textures.

These worms are frequently enjoyed fried or even incorporated into beverages, such as the popular Mexican drink mezcal con gusano, which features worm larvae.

Interestingly, a recent study revealed that while many Europeans might be reluctant to consume whole, unprocessed insects and worms, they are more open to trying processed products that include powdered insects, like breads and biscuits.

Despite the general taboo surrounding insect consumption in Western cultures, it remains a common and accepted dietary practice in several regions across Asia, Africa, Latin America, and Australia.

Nutrients in Edible Worms

Studies on the composition of edible insects, particularly worms, demonstrate that they serve as an excellent source of protein, beneficial fats, vitamins, and minerals, often rivaling or even surpassing traditional animal proteins.

While these edible worms are celebrated for their substantial protein content, it is important to note that most types only provide two of the nine essential amino acids — namely tryptophan and lysine. Nevertheless, they are digested as effectively as their animal protein counterparts. Furthermore, worms are abundant in heart-healthy monounsaturated and polyunsaturated fats while containing lower levels of saturated fats than many animal proteins.

In a standard serving size of 100 grams (approximately 3.5 ounces), beetle larvae can deliver the following nutritional benefits:

• Calories: 155
• Protein: 21 grams
• Fat: 19 grams
• Carbohydrates: 3 grams
• Fiber: 25% of the daily value (DV)
• Iron: 133% of the DV
• Zinc: 55% of the DV
• Riboflavin: 269% of the DV

As highlighted, these worms are exceptionally rich in vital nutrients such as iron and riboflavin (vitamin B2). Ongoing research into entomotherapy, which explores the health benefits of insect-based foods, continues to uncover the potential advantages of incorporating worms into our diets.

Overall, edible worms provide a commendable source of protein, healthy fats, and essential vitamins and minerals, including iron, zinc, and riboflavin.

Is it Safe to Consume Worms?

Research consistently indicates that most commonly consumed species of worms and other insects are indeed safe for human consumption. Nevertheless, certain species, particularly dragonflies and their larvae, pose risks due to their potential accumulation of mercury.

Moreover, arthropods such as crickets (known as chatu in India) can trigger allergic responses in individuals with shellfish allergies, primarily because of their exoskeleton. However, it remains uncertain whether the larvae of crickets share the same allergy-inducing properties.

While it is true that some insects can carry harmful viruses, there is currently no evidence to suggest that these viruses are found in commonly consumed edible species. In fact, worms and other insects cultivated specifically for food are generally regarded as safe to eat, thanks to stringent practices like controlled feeding and hygienic rearing methods.

As the interest in edible worms and insect-based protein continues to rise, particularly in Western countries, there is a growing demand for more comprehensive research to guide legislation concerning food safety.

The Conclusion

While it is crucial to avoid consuming random worms you may encounter on the ground, it's fascinating to note that numerous worm species are considered delicacies in various cultures around the world. In fact, there is a growing interest in Western countries as the demand for insect-based proteins gains momentum as a sustainable food option.

Worms are recognized for being a rich source of protein, beneficial fats, and vital micronutrients such as iron and zinc. Notably, beetle larvae are particularly abundant in riboflavin, making them an excellent nutritional choice.

Although the majority of edible worms are regarded as safe for consumption, further comprehensive research will be necessary before we can expect to see worm protein readily available in supermarkets across Canada, Australia, and India.