Locusts are nutritionally as rich as or richer than conventional meat. They contain omega-3 and 6 fatty acids and other sterols which are critical in preventing heart disease; and are low in cholesterol levels. The limiting amino acids lysine and methionine in locusts are 4–6-fold higher than in conventional meat. Locusts are rich in calcium, iron, zinc, and vitamin D3, B12, E and A, and contain safe levels of heavy metals - a concept of cultivating I tried to promote in 2005\6
Eucalyptus, a fancy restaurant in Jerusalem, for example, has a particular interest in ancient Biblical food, according to the BBC. The chef there, Moshe Basson, recommends cooks “drop them into a boiling broth, clean them off, and roll in a mixture of flour, coriander seeds, garlic, and chilli powder. Then deep-fry them.” He adds that they can also be mixed with caramel and pan-fried as a crunchy, sweet snack. The BBC continues: Locusts that have feasted on sesame plants acquire an oily, shiny tinge, and are said to be particularly delicious.
Locust is the only kosher insect, and the Torah states that red, yellow, spotted grey, and white locusts are fine for eating. Rabbi Ari Zivotofsky told the BBC, however, that he regularly fields calls from concerned Jews about whether or not everyone can eat locusts, or only those Yemenite and North African Jews who had a tradition of eating them. For Jews in Europe, the tradition likely died out since locusts rarely make their way that far north. But that doesn’t mean Ashkenazi Jews can’t enjoy locusts, he says.
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