Table 2. Nutritional composition of edible insects approved as food ingredients in Korea

No.	Scientific name	Protein content (%)	Fat content (%)	Ash content (%)	Carbohydrate content (%)	Moisture content (%)	References
1	Oxya japonica thunberg	76.77	9.02	4.10	7.57	2.54	Hyun (2010)
2	Bombyx mori	57.68	9.54	9.33	ND	4.72	Kweon et al. (2019)
3	Bombyx batryticatus	43.9–74.3	ND	ND	ND	ND	Hu et al. (2017)
4	Tenebrio molitor	50.32	33.70	3.73	9.32	2.90	Baek et al. (2017)
5	Gryllus bimaculatus	61.05	19.08	4.41	11.60	3.86	Kim et al. (2020)
6	Allomyrina dichotoa	39.31	25.21	5.26	28.61	1.63	Baek et al. (2017)
7	Protaetia brevitarsis	57.86	16.57	8.36	10.56	6.66	Baek et al. (2017)
8	Zophobas morio	46.80	43.64	8.17	1.39	ND	Araújo et al. (2019)
9	Apis mellifera	21.00	12.30	2.20	ND	3.82	Banjo et al. (2006)
10	Locusta migratoria	50.42	19.62	6.24	20.43	3.81	Mohamed (2015)

ND, not detected.