SILK WORM FOR FOOD/ COCOON SILK WORM FOR HUMAN CONSUMSION

Silkworm pupae are eaten in some cultures.
In Assam, they are boiled for extracting silk and the boiled pupae are eaten directly with salt or fried with chilli pepper or herbs as a snack or dish.
In Korea, they are boiled and seasoned to make a popular snack food known as beondegi 
In China, street vendors sell roasted silkworm pupae.
In Japan, silkworms are usually served as a tsukudani (i.e., boiled in a sweet-sour sauce made with soy sauce and sugar.
In Vietnam, this is known as 
Silkworms have also been proposed for cultivation by astronauts as space food on long-term missions

Nutrition

The percentages of total protein and lipid contents by dry weight were 55.6 and 32.2%, respectively. Silkworm pupae protein had high levels of essential amino acids such as valine, methionine and phenylalanine. The contents of essential amino acids in silkworm pupae protein satisfied the FAO/WHO/UNU suggested requirements (2007). In addition, they also possessed n-3 fatty acids, especially α-linolenic acid (36.3%), as a major component. The 50% ethanol extract of silkworm pupae contained 1-deoxynojirimycin (DNJ), which is a potent α-glucosidase inhibitor. These results suggest that silkworm pupae are a new source of high quality protein, lipid, and α-glucosidase inhibitor.