According to data from the Food and Agriculture Organization of the United Nations (FAO), more than 2 billion people around the world regularly eat insects, and there are more than 1,900 known edible insect species. Insects are complete proteins, containing all nine amino acids required by humans as well as some important micronutrients. For example, beetle larvae provide the same protein, vitamins and minerals as fish and meat. Insect farming is a greener alternative to protein production that requires less space, produces fewer greenhouse gas emissions and has a higher feed conversion rate than traditional meat production. In addition to their high resource efficiency, insects have a protein content of up to 60% (43% for chicken and 54% for beef) and contain large amounts of iron, zinc, copper, magnesium and vitamin B12.