A recent viral video shows an individual in Africa consuming ‘mosquito burgers’, each patty made of 600,000 mosquitoes whhas gained curiosity and debate across social media platforms.

The idea of insect-based foods may seem disgusting to many, but their nutritional benefits position them as a practical solution for future food security and environmental management.

"Recently, this viral video showed some people in Africa consuming a mosquito burger. Each patty is made from up to 600,000 mosquitoes that swarm the banks of Lake Victoria during the rainy season," said an Instagram reel by content creator Krish Ashok. Also added, for the viewers who are disgusted by the idea of eating insects, it’s natural to assume that they are not good for health, assuming they might be wrong.

Ipsita Chakraborty, senior nutritionist at Hungry Koala, shares her opinion, noting that insects are rich in protein and often better than traditional red meats. "Insects pack a nutritional punch, often exceeding the protein content of traditional meats like beef and chicken,” explained Chakraborty. The insects contain all the vital amino acids our bodies require. She added, “They also offer a wide range of vitamins, including B12 and riboflavin, and essential minerals like iron, zinc, and magnesium."

Entomophagy, the cultural practice of eating insects, has been deeply rooted in many regions, like Africa, Asia, and Latin America. People slowly started recognizing the sustainability and health benefits of insects as a source of food.

Sustainability is a driving factor in insect farming. "Insects produce fewer greenhouse gases compared to cattle and pigs, making them a more environmentally friendly protein source," Chakraborty emphasized.

On research, safety remains a concern. Most edible insects, like grasshoppers, ants, mealworms, and many others, pose minimal risks, especially those allergic to seafood due to similar proteins. To address these concerns, strict farming and processing standards are crucial.