Eating crickets gives you more iron, protein elements
, by Pharis Kinyua

The mention of the name cricket sends a notion of a tiny insect which turns out to be a complete nuisance during the night.

Its incessant noise in the night has made scores question why it is in existence in the first place.

But it turns out the tiny insect is a nutritional dish being popularised within Kenyan communities.

At the Jomo Kenyatta university of Agriculture and Technology (JKUAT) main campus in Juja crickets are being reared for purposes of consumption both for human beings and also livestock.

A nutritionist, John Kinyuru makes a clarion call to Kenyans to change their eating habits suggesting change of diet through embrace of cricket eating.

Kinyuru notes crickets are a rich source of nutrition with high levels of protein not contained in conventional meat products.

Crickets also contain high amounts of iron recommended for children below the age of 5 years.

Crickets are also a better diet for pregnant women and those receiving their periods due to their high iron content.

Better still, the tiny insects can be harvested and used to fortify other foods. They are milled and mixed with flour which is later used for baking cakes and cooking chapati as well

Once harvested, they are dried for preservation and then fried and eaten as stew.

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