Roasted crickets | Rostade hussyrsor | Edible Insects Snacks Cooking | Bug Bazaar - The Edible Insects Food Shop
Roasted crickets | Rostade Hussyrsor | 18g - Bug Bazaar

Roasted crickets | Rostade Hussyrsor | 18g - Bug Bazaar

  • Roasted crickets | Rostade Hussyrsor | 18g - Bug Bazaar
  • Roasted edible crickets for cooking – Bug Bazaar

Very high quality roasted crickets | Rostade syrsor av högsta kvalitet | 18g - Bug Bazaar


Price 2,95 €

Availability
In stock

Do you want to cook the banquet on the insects or just munch some healthy and delicious snack crickets? Do you need a new taste neutralizer for wine tastings? Are you looking for crickets for sale?

Roasted crickets are said to taste like rye bread or roast chickpeas. It fits perfectly in every cooking but you can also use it as a snack. Crickets perform better than bread as a taste neutralizer in wine tastings! Buy this sample bag to try the product.

The roasted house cricket is an extremely lasting raw material in cooking. It also absorbs the sauces and tastes deliciously to himself. For example, half a kilo of roasted crickets is more than enough for a ten-liter tomato-based pasta sauce with crickets as half a kilo of roasted crickets is made of two kilograms of fresh crickets.

Nature Loves Insectivores!

Insect food can help us in keeping the food system within environmental limits. To get a kilogram of beef one needs 12 times more feed, 100 times more room, and 22 000 times more water than growing a kilogram of insects. The insects offer a new lasting, ethical and delicious way to produce the proteins which are necessary to all of us.


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    A NOTE for purchases weighing one kilogram or more

    Shipping costs for international orders are high and we want to offer the best possible service to our customers. In case your order weighs one kilogram or more, you should directly contact our customer service. In that way, we can manually tailor your order and plan the best shipping method for your needs!

    Edible crickets contain a lot of protein, trace elements, and vitamins!

    Edible insects are rich in nutrients. The house insects contain plenty of protein, iron, creatine, calcium, magnesium, zinc, and B12, in addition to which there is the fish’s type of omega fatty acid division between the omega-3 and omega-6.

    As our crickets are not deep-fried but roasted, our crickets do not contain trans fats that are common in traditional snacks.

    Did you know that in grasshoppers, there are five times more antioxidants than in oranges?

    With its high B12 vitamin content and healthy nourishment composition, insect food is highly recommended for balancing otherwise mostly vegetarian diets.

    The chitin to be obtained from the insect food and its breakdown products, chitooligosaccharides, and chitosan operate like fiber and lower the blood's cholesterol. They also have antioxidative, anti-inflammatory, and anti-cancer effects. Furthermore, it has been stated that chitin and its breakdown products will prevent the growth of most harmful intestines bacteria.

    As insects lose about 75% of their weight as the water evaporates during the roasting/drying, they are a real power food.

    Our crickets are 100% traceable, and they are grown delicious in the natural heat of Thailand, the home of the most delicious insect food in the world.  


     

    Our crickets may not be the cheapest because we only accept the best!

     

     

    After an extensive comparison, we found a top certified and socially responsible cricket farmer whose crickets are the most delicious on the market.

     

    CARBON FOOTPRINT

    Our crickets come by sea from Thailand, where they grow in tropical 35 degrees Celsius heat which is optimal for crickets. As a result, the carbon footprint of our crickets is much smaller than with insects produced in the heated production facilities of the Northern Hemisphere.

    CERTIFICATES

    Our crickets have FDAGMPGAP, and HACCP.

    SOCIAL RESPONSIBILITY

    Our cricket farmer follows The Business Social Compliance Initiative (BSCI) is a leading business-driven initiative for companies committed to improving working conditions in the global supply chain.

     

    Ingredients

    Roasted crickets (99%; acheta domesticus) farmed in Thailand.

    Nutritional Information (per 100g)

    Energy 1676 kJ / 397 kcal

    Fat 7.9g of which saturates 2.8g

    Carbohydrate 11 g of which sugars 0g

    Protein 71g!

    Salt 0,96g

    Importer

    Bugisphere Oy Fredrikinkatu 64 B 22 00100 Helsinki Finland

     

    WARNING!

    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 proteins. 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 from insect food. Insects may contain traces of gluten.

    At Party Bugs you can buy roasted edible crickets online! We have flavored and non-flavored ready-to-eat edible insects for sale!

    Svenska

    Ingrediens: Hussyrsor (99%; acheta domesticus)Näringsinnehåll (100g): Energi 1829 kJ/435 kcal (, varav från fett 147 kcal), fett 16 g (, varav mättade fettsyror 5,7 g), kolhydrater 12 g (, varav sockerarter 3,4 g), fiber 1,6 g, protein 60 g, salt 2,3g. Ursprungsland: Thailand. Importör: Bugisphere Oy, Fredrikinkatu 64 B 22, 00100 HELSINKI

    OBS!

    Man kan vara allergisk mot insektmat. Matallergenerna är proteiner. Man kan bli allergisk mot insektproteiner på samma sätt som mot andra proteiner i maten. Proteinerna i insekter är jämförbara med proteinerna i t.ex. skaldjur och blötdjur. Därför kan en person som är allergisk mot t.ex. räkor få en allergisk reaktion av insektmat.


     

    References to health-related statements above

    1. Williams, J.P.& Williams, J.R., Kirabo, A. & Chester, D. & Peterson, M. (2016), "Nutrient Content and Health Benefits of Insects", in Insects as Sustainable Food Ingredients — Production, Processing and Food Applications, Ch 3, Pages 61–84, edited by Dossey, Aaron T. & Morales-Ramos, Juan A. & M. Guadalupe Rojas, Academic Press, Elsevier Inc.
    2. Rumpold, Birgit A. & Schlüter, Oliver K. (2013), "Nutritional composition and safety aspects of edible insects", Molecular Nutrition & Food Research, Volume 57, Issue 5, May 2013, Pages 802-823. WILEY‐VCH Verlag GmbH & Co. KGaA, Weinheim
    3. Belluco, Simone & Losasso, Carmen & Maggioletti, Michela & Alonzi, Cristiana C. & Paoletti, Maurizio G. & Ricci, Antonia, (2013), "Edible Insects in a Food Safety and Nutritional Perspective: A Critical Review", Comprehensive REVIEWS in Food Science and Food Safety, Volume 12, Issue 3, May 2013, Pages 296-313, A Publication of the Institute of Food Technologists.
    4. Banjo, A.D, & Lawal, O.A. & Songonuga, E.A., (2006), "The nutritional value of fourteen species of edible insects in southwestern Nigeria", African Journal of Biotechnology, Volume 5, Issue 3, Pages 298-301, 2 February 2006.
    5. Ghosha, Sampat & Lee, So-Min & Jung, Chuleui & Meyer-Rochowcd, V.B., (2017), "Nutritional composition of five commercial edible insects in South Korea", Journal of Asia-Pacific Entomology, Volume 20, Issue 2, June 2017, Pages 686-694, Elsevier Inc.
    6. DeFoliart, Gene R. (Emeritus Professor), (1992), "Insects as human food: Gene DeFoliart discusses some nutritional and economic aspects", Crop Protection, Volume 11, Issue 5, October 1992, Pages 395-399, Elsevier Inc.
    7. Ramos-Elorduya, Julieta & Morenoa, Jose Manuel Pino & Prado, Esteban Escamilla, Perez, Manuel Alvarado & Oteroc, Jaime Lagunez & Guevarad, Oralia Ladronde (1997), "Nutritional Value of Edible Insects from the State of Oaxaca, Mexico", Journal of Food Composition and Analysis, Volume 10, Issue 2, June 1997, Pages 142-157.
    8. Bukkens, Sandra G.F., (2010), "The nutritional value of edible insects", Ecology of Food and Nutrition, Volume 36, 1997 - Issue 2-4, Pages 287-319. Taylor & Francis.
    9. Di Mattia, Carla & Battista, Natalia & Sacchetti, Giampiero & Serafini, Mauro, (2019), "Antioxidant Activities in vitro of Water and Liposoluble Extracts Obtained by Different Species of Edible Insects and Invertebrates", Frontiers in Nutrition, 15 July 2019.
    10. Azuma, Kazuo & Osaki, Tomohiro & Minami, Saburo & Okamoto, Yoshiharu, (2015), "Anticancer and Anti-Inflammatory Properties of Chitin and Chitosan Oligosaccharides", Journal of Functional Biomaterials, Volume 6, Issue 1, 2015 March, Pages 33–49.
    11. Je, Jae-Young & Kim, Se-Kwon, (2012), "Chitooligosaccharides as Potential Nutraceuticals: Production and Bioactivities", Ch. 21 in Advances in Food and Nutrition Research, Volume 65, 2012, Pages 321-336, Elsevier Inc.
    12. Ngo, Dai-Hung & Kim, Se-Kwon, (2014), "Antioxidant Effects of Chitin, Chitosan, and Their Derivatives", Ch. 2 in Advances in Food and Nutrition Research, Volume 73, 2014, Pages 15-31, Elsevier Inc.
    13. Benhabilesa, M.S. & Salah, R. & Lounici, H. & Drouiche, N. & Goosend, M.F.A. & Mameri, N., (2012), "Antibacterial activity of chitin, chitosan and its oligomers prepared from shrimp shell waste", Food Hydrocolloids, Volume 29, Issue 1, October 2012, Pages 48-56, Elsevier Inc.
    14. Je, Jae-Young & Kim, Se-Kwon, (2006), "Antioxidant activity of novel chitin derivative", Bioorganic & Medicinal Chemistry Letters, Volume 16, Issue 7, 1 April 2006, Pages 1884-1887, Elsevier Inc.
    15. Azuma, Kazuo & Osaki, Tomohiro & Minami, Saburo & Okamoto, Yoshiharu, (2015), "Anticancer and Anti-Inflammatory Properties of Chitin and Chitosan Oligosaccharides", Journal of Functional Biomaterials, 2015, Volume 6, Issue 1, Pages 33-49, MDPI journals.

     

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