Mealworms have a discreet umami taste that leaves a light, nutty aftertaste. They go well with more or less everything.
You can use either whole or ground mealworms to add protein and a feeling of adventure to your dishes. Try mealworms roasted, freeze-dried, or buy frozen ones and fry them on a pan.
You can serve mealworms using almost any cooking technique, whether roasting, roasting, or sautéing. You can cook and eat them exactly how you want.
Mealworms’ mild and nutty taste blends with everything like bread, meatballs, tacos, hamburgers, spaghetti, caramels, lollipops, paellas, pizzas, chocolate, cookies, etc. You can toss them in salads or on tacos or throw them in your mouth as a snack. Internet is full of mealworm recipes.
Oven-roasted, ready-to-eat mealworms from the EU (Tenebrio molitor).
NUTRITIONAL INFORMATION (PER 100G)
Energy 2302 kJ /550 kcal
Fat 37.2g of which saturates 9.0g
Carbohydrate 5.4 g of which sugars 0.0g
Store dry, dark, and at room temperature.
Bug Bazaar, Opastinsilta 8 A, 00520 Helsinki, Finland.
Insects may cause an allergic reaction to those who are allergic to, for example, dust mites or shrimp. Food allergens are proteins. Sensitization to insect proteins is possible, just like to any other food protein. The proteins that insects contain are similar to the proteins of e.g. crustaceans and mollusks. Thus persons who are allergic to prawns, for example, may have an allergic reaction to insect food.