Proteins are essential for human health, traditionally sourced from animal products like meat, eggs, and fish, or plant-based alternatives such as legumes. In regions like sub-Saharan Africa, where resources are limited, protein intake is often a challenge. With the global population rising rapidly and traditional protein sources under strain, innovative and sustainable alternatives are needed. Edible insects, once overlooked, are now recognized as a promising solution due to their high nutritional value and environmental benefits. Consumed globally in various cultures, insects provide a nutritious, unconventional protein source with significantly lower environmental impacts than conventional livestock, aligning with sustainability goals. This review examines the nutrient composition of edible insects, focusing on their protein, fat, amino acids, mineral content, and digestibility. It also highlights the role of insects as pollinators and contributors to biodiversity, emphasizing their importance in supporting agriculture. Additionally, the review explores processing techniques for developing insect-based products. The nutritional value of edible insects varies based on the substrate used for rearing. By understanding insects' potential in human nutrition, we can address challenges posed by population growth while promoting a sustainable, eco-friendly food system that benefits both human health and the environment.