Silkworm pupae (SWP), a byproduct of the sericulture industry, are considered a potential food source for humans with many health benefits. The crude protein level of SWP ranges from 50 to 70%, and lipid content ranges from 25 to 32% on a dry weight basis. In fact, SWP provide an optimal amount of all essential amino acids, meeting the requirements of humans in accordance with World Health Organization (WHO) standards. Moreover, they are a good source of omega-3 fatty acids, vitamins (both fat-soluble and water-soluble), and minerals. These characteristics make them an excellent choice for addressing malnutrition and micronutrient deficiencies, especially in regions where access to conventional protein sources is limited. In addition to macronutrients, SWP are rich in bioactive compounds such as chitin, chitosan, and antioxidants that provide functional health benefits, including improved gut health, enhanced immune function, and less oxidative stress. Traditional cultures employ a variety of processing methods to enhance the sensory and nutritional characteristics of insects. A number of modern technologies have been developed with the primary goal of utilizing insects as components in unrecognizable forms, such as flour or powders. This chapter explores the nutritional value of SWP, compares its nutritional value with that of the major human foods, and examines the impact of SWP consumption on human health to help mitigate nutritional deficiencies/ challenges and encourage the use of this underutilized resource as a nutritious food for achieving food sustainability and global food security.