Araújo, Rafael Ribeiro SoaresBenfica, Tatiana Aparecida Ribeiro dos SantosFerraz, Vany PerpetuaSantos, Eleonice Moreira2020-06-012020-06-012019ARAÚJO, R. R. S. et al. Nutritional composition of insects Gryllus assimilis and Zophobas morio: potential foods harvested in Brazil. Journal of Food Composition and Analysis, v. 76, p. 22-26, mar. 2019. Disponível em: <https://www.sciencedirect.com/science/article/pii/S0889157518312195>. Acesso em: 10 fev. 2020.0889-1575http://www.repositorio.ufop.br/handle/123456789/12283The use of insects as food represents a more sustainable and adequate production system to meet the growing demand for food. In Brazil, the main insects bred in captivity are intended only for animal feed. This work evaluated the nutritional profile of two insect species - Gryllus assimilis (GA) and Zophobas morio (ZM), grown in Brazil. The results showed that the species GA presented 65.52% of proteins, 21.80% lipids, 8,6% carbohydrates and 408% ashes, and the ZM species 46.80% proteins, 43.64% lipids, 8.17% ashes and 1.39% carbohydrates. The content of palmitic, oleic and linoleic acid was the most expressive in the insects. In relation to the mineral containing calcium, magnesium, iron, and zinc were the minerals with the most expressive concentrations. When compared to other commonly used food sources edible insects can supply significant amounts of proteins, lipids, and minerals a nutritional supply suited to biological needs.en-USrestritoEntomophagyFood compositionSustainabilityFatty acids profileMineralsArtigo publicado em periodicohttps://www.sciencedirect.com/science/article/pii/S0889157518312195https://doi.org/10.1016/j.jfca.2018.11.005