| Although ants rarely appear on the menu in the United States, it's a different story in other parts of the world. Countries in Southeast Asia, Africa, and South America — not to mention Mexico in North America — all have traditional dishes or ingredient blends that contain ants. In Laos, weaver ants add an acidic tang to fish soups, while in Mexico, fried leaf-cutting ants are a fixture at local markets. Although both larvae and adult ants can be eaten, the former is usually more appetizing; adult ants contain less flavor, though they are richer in protein. Ants also contain fiber, vitamins, and minerals such as iron, magnesium, potassium, zinc, and phosphorus. In other words, ants might just count as a superfood. Nutrition aside, perhaps the most convincing reason people might consider adding ants — and other insects — to their diet is the low environmental impact of consuming these creatures. Compared to conventional livestock farming, which may produce around 17% of the world's greenhouse gas emissions, raising insects for consumption produces less emissions, uses less land, and provides other benefits, such as pollination and waste decomposition. Even substituting corn-based animal feed with insects could take a significant bite out of the agricultural industry's carbon footprint. With the world's population expected to reach nearly 10 billion by 2050, some experts argue that a green-friendly source of protein and vitamins shouldn't be ignored — even if some people will still need to get past that unappetizing "ick" factor. | 
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