Most of the talk today about insects as food centers on their protein content, but don’t forget about oils from insects, reports FoodNavigator.com. Researchers at the University of Wageningen are testing the properties of oils from various insects including the flour maggot, beetle larvae, cockroach, and cricket. Insect oils contain essential fatty acids, oleic acid, linoleic acid, and linolenic acid. The lipid content of insects ranges from less than 10% to over 30% of fresh weight basis depending on the insect. The average amount of unsaturated fatty acid ranges from 64 g/100 g in beetles and crickets to 75 g/100 g in mealworms and cockroaches.