Edible insects are emerging as a sustainable and nutrient-rich alternative to traditional protein sources, offering high-quality nutrition while addressing global food security challenges. This chapter examines edible insects’ macronutrient and micronutrient profiles, highlighting their potential to contribute to sustainable diets. Insects such as crickets, mealworms, and silkworm pupae boast 50–70% protein content, often surpassing conventional livestock. They are also rich in essential fatty acids, vitamins, and minerals, including iron, zinc, calcium, and vitamin B12, which are vital for combating malnutrition and supporting human health. Additionally, edible insects require significantly fewer natural resources, such as land and water, while producing lower greenhouse gas emissions than livestock, making them an environmentally sustainable food source. However, their adoption is hindered by cultural perceptions, allergenicity risks, and safety concerns, including potential contamination and heavy metal accumulation. This chapter discusses factors influencing the nutritional composition of edible insects, such as species, habitat, diet, and processing methods, alongside strategies to enhance their nutrient density through fortification and functional food applications. Future research should focus on improving farming technologies, addressing safety concerns, and promoting consumer acceptance through education and awareness. Edible insects can significantly improve nutritional results, encourage sustainable dietary choices, and lessen the environmental effects of traditional agriculture by being incorporated into diets worldwide, especially in areas experiencing food poverty. This chapter underscores their potential as a transformative food source for the future.