The health benefits of edible insects have gained increasing attention due to their impressive nutritional profile, environmental sustainability, and potential to address global food security challenges. This chapter focuses on the role of edible insects in human health, exploring their nutritional value, including high protein content, healthy fats, and essential micronutrients, as well as their broader implications for global nutrition strategies. Historically, entomophagy has been embedded in the dietary traditions of many cultures, providing a rich source of protein, healthy fats, and essential micronutrients such as iron, zinc, and B vitamins. Despite this, the acceptance of edible insects in Western societies remains limited, primarily due to cultural and psychological barriers. However, with growing awareness of their nutritional and ecological advantages, there is significant potential for broader acceptance in the future. The health benefits of edible insects extend beyond basic nutrition; they are rich in antioxidants, promote gut health, and may play a role in disease prevention. Additionally, edible insects present a sustainable food source with a much lower ecological footprint compared to traditional livestock. Their efficient resource utilization and adaptability to climate change make them an attractive alternative protein source, particularly in regions facing food insecurity. While researchers continue to uncover the numerous advantages of incorporating edible insects into the human diet, they must address challenges related to food safety, consumer acceptance, and cultural barriers. Overcoming these obstacles could significantly contribute to combating malnutrition, enhancing food security, and promoting sustainable food systems worldwide. Ultimately, the integration of edible insects into global diets offers a promising solution to many of the pressing health and environmental challenges faced by the world today.