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Insects as Food and Medicine Insects have been closely associated with human life since ancient times. They play an important role not only in ecosystems but also in human nutrition and medicine. In many parts of the world, insects are traditionally used as food (entomophagy) and as sources of medicinal products. Insects as Food Insects are considered a highly nutritious food source and are eaten by people in many countries of Asia, Africa, Latin America, and even parts of Europe. Nutritional Value Rich in proteins (40–70%), often higher than meat or fish Contain essential amino acids Good source of fats, including unsaturated fatty acids Rich in vitamins (B-complex, vitamin A) Provide important minerals such as iron, calcium, zinc, magnesium, and phosphorus Common Edible Insects Grasshoppers and locusts Crickets Beetle larvae Silkworm pupae Termites Ants and honey bees Advantages of Insects as Food High food conversion efficiency Require less land, water, and feed than livestock Produce fewer greenhouse gases Easily available and affordable in rural areas Economic Importance Insect farming provides employment and income Silkworm pupae are widely consumed after silk extraction Edible insects are increasingly used in protein powders and health foods Insects as Medicine Insects and insect products have long been used in traditional medicine systems such as Ayurveda, Chinese medicine, and folk remedies. Medicinal Insects and Products Honey (from honey bees): Used as an antiseptic, wound healer, and energy booster Bee venom: Used in apitherapy for treating arthritis, rheumatism, and nerve disorders Propolis: Has antimicrobial, anti-inflammatory, and antioxidant properties Royal jelly: Used as a health tonic and immune booster Silkworm larvae and pupae: Used in traditional medicines for respiratory and digestive disorders Cantharidin (from blister beetles): Used in controlled doses in medicine Maggot therapy (fly larvae): Used for cleaning infected wounds by removing dead tissue