Insects, including the common housefly (Musca domestica), contain measurable amounts of protein. This protein content is typically quantified per unit of dry weight, as moisture levels can vary significantly. For example, studies suggest that dried houseflies can contain between 40% and 60% crude protein.
The nutritional composition of insects has garnered increased attention as a potential alternative protein source for animal feed and even human consumption in some cultures. Insects offer a potentially sustainable and efficient way to produce protein compared to traditional livestock, requiring fewer resources and producing less environmental impact. Historically, entomophagy, the practice of eating insects, has been a part of many cultures worldwide. The nutritional value, including the protein content of insects, contributes to their role as a food source.