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Cicada: Nutrition, Health Benefits and Food Use

Cicadas are insects consumed as food in many cultures worldwide. They are rich in high-quality protein and are studied in both traditional and modern nutritional research.

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Things worth knowing about "Cicada"

Cicadas are insects consumed as food in many cultures worldwide. They are rich in high-quality protein and are studied in both traditional and modern nutritional research.

What is a Cicada?

Cicadas (family Cicadidae) are winged insects belonging to the order Hemiptera. With over 3,000 described species, they are found on every continent except Antarctica. Cicadas are best known for their loud, distinctive calls produced by males. They spend most of their life cycle underground as nymphs before emerging as adults.

Cicadas as Food

Cicadas have been consumed as food across many cultures in Asia, Africa, Latin America, and Oceania for centuries. This practice is known as entomophagy -- the eating of insects. Cicadas are considered one of the more nutritious edible insect species.

Nutritional Profile

Protein: Cicadas contain up to 60-70% crude protein by dry weight, with a high-quality amino acid profile including all essential amino acids.
Fats: They provide healthy unsaturated fatty acids, including omega-3 and omega-6 fatty acids.
Minerals: Cicadas are a good source of iron, zinc, magnesium, and potassium.
Vitamins: They contain B vitamins, particularly riboflavin (B2) and niacin (B3).
Dietary Fiber: The chitin in their exoskeleton acts as a dietary fiber and may support gut health.

Traditional Use and Preparation

In traditional cuisines, cicadas are prepared in various ways: roasted, fried, dried, ground into flour, or used as an ingredient in sauces and soups. In some regions, freshly molted cicadas -- those that have just shed their exoskeleton -- are considered a special delicacy due to their tender texture and high protein content.

Scientific Evidence and Health Aspects

The World Health Organization (WHO) and the Food and Agriculture Organization of the United Nations (FAO) have recognized insects, including cicadas, as a sustainable and nutritious protein source with the potential to contribute to global food security. Research suggests that cicada protein is well digestible and has a favorable amino acid composition.

Allergy Risk

Individuals with an allergy to shellfish (e.g., shrimp, crab) may also react to insects such as cicadas, as both groups contain similar proteins -- particularly tropomyosin. Those with known shellfish allergies should avoid consuming cicadas or consult a healthcare professional before doing so.

Sustainability

Compared to conventional livestock farming, raising or harvesting insects like cicadas generates significantly fewer greenhouse gas emissions, requires less water and land, and can be based on organic waste streams. This makes cicadas an ecologically promising food source for the future.

Safety and Regulatory Status in Europe

In the European Union, insects as food fall under the Novel Food Regulation (EU) 2015/2283. The authorization of individual insect species as food is an ongoing regulatory process. Consumers should ensure they source cicadas only from safe, controlled suppliers to minimize the risk of contamination.

References

FAO/WHO - Edible Insects: Future Prospects for Food and Feed Security (FAO Forestry Paper 171, 2013)
van Huis A. et al. - Edible insects as future food: chances and challenges. Journal of Insects as Food and Feed, 2015.
EFSA (European Food Safety Authority) - Risk profile related to production and consumption of insects as food and feed, EFSA Journal, 2015.

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