Cicadas, insects that spend years underground before emerging in large numbers, have long been a traditional food source in many cultures. The practice of consuming insects, known as entomophagy, is gaining renewed attention as people seek sustainable and nutritionally dense food options. Cicadas are particularly noted for their high concentration of protein, making them a compelling alternative to conventional animal protein sources. Their nutritional profile is comparable to, and sometimes surpasses, that of common meats like beef, pork, and chicken.
Protein Content by Weight
Fresh or cooked cicadas have a notably high protein content for an insect of their size. Research indicates that a 100-gram serving contains approximately 21.4 to 21.5 grams of crude protein. This quantity is significant, reported to be about 1.6% more protein than the amount found in an equivalent weight of pork or eggs. Protein makes up around 47% of the insect’s overall nutritional value.
This high protein concentration is paired with a low crude fat content, often around 2.6 grams per 100 grams, which is considerably less than that found in common meats like beef or pork. The protein content becomes even more concentrated when the insects are dried. Dried cicada nymphs, for example, can contain over 50% protein by weight, a very high concentration among edible insects.
Protein Quality and Amino Acid Profile
The nutritional value of a protein is determined by the quality of its constituent amino acids, not just its quantity. Cicada protein is considered a high-quality source because it functions as a complete protein, containing a mix of both essential and non-essential amino acids. Since the human body cannot synthesize essential amino acids, they must be obtained through diet.
Specific amino acids are found in high concentrations, including glutamic acid, aspartic acid, phenylalanine, and tyrosine. Methionine is often the predominant essential amino acid found in the insect’s tissues. The presence of a full range of amino acids ensures the protein is highly bioavailable and useful for human nutrition.
Life Stage and Preparation Effects on Protein
The protein content and overall nutritional makeup of a cicada can change depending on its life stage and how it is prepared for consumption. As the insect matures from a nymph to an adult, the concentration of essential amino acids progressively increases. This suggests that the fully developed adult cicada may offer a slightly more complete amino acid profile than the younger nymph stage. Some analyses indicate that nymphs have a higher fat content, while adults are richer in protein.
Nymphs, particularly the teneral cicadas that have just molted, are often preferred for their softer texture, though the nutritional differences are subtle. The most significant change in protein concentration occurs during preparation, specifically when the insects are dried. Drying removes water weight, effectively concentrating all the remaining nutrients, including protein, to a much higher percentage of the total mass. Methods like microwave drying have been found to preserve a high-quality product with less nutrient loss compared to other techniques.