Insect · cricket
Cricket Flour
Cricket Flour provides 60 g of protein per 100 g (60 g per typical serving).
60gprotein / 100 g
- Per serving
- 60 g (1/4 cup · 100 g)
- Calories
- 400 kcal / 100 g
- Protein density
- 15 g / 100 kcal
PDCAAS
0.80
Scale 0–1 (capped at 1.0)
DIAAS
75%
High quality
Leucine
4.5 g
4.5 g per serving
Digestion
Medium
Best: Anytime
Limiting amino acid
Methionine
Pair it to complete the profile
Nutrition per 100 g
- Protein 60 g 58% kcal
- Fat 15 g 33% kcal
- Carbs 10 g 9% kcal
| Calories | 400 kcal |
|---|---|
| Leucine | 4,500 mg (7.5% of protein) |
| Lysine | 3,500 mg |
| Typical serving | 1/4 cup (100 g) |
Leucine threshold
About 2.5–3 g of leucine per meal maximally switches on muscle protein synthesis.
2.5 g
One serving (1/4 cup) = 4.5 g leucine
One serving reaches the leucine threshold on its own.
Pair it with
- Rice, oats or whole-grain breadGrains supply the methionine legumes and fruits lack.
- Sesame, sunflower or hemp seedsSeeds are rich in sulfur amino acids.
- Eggs or dairy (if vegetarian)Complete proteins fill every gap.
Cost & footprint
- Cost per gram of protein
- $0.085
- Cost for 30 g protein
- ≈ $2.55
- Carbon footprint
- 1.2 kg CO₂e / kg
LowHigh
US retail estimates; prices and emissions vary by region and producer.