page_title: Bee
section_title: As food (bee brood)
hierarchical_section_title: Bee / Relationship with humans / As food (bee brood)
caption_attribution_description: Botok Tawon, a traditional East Javanese dish made from bee larvaes cooked in coconut milk
context_page_description: Bees are flying insects closely related to wasps and ants, known for their role in pollination and, in the case of the best-known bee species, the western honey bee, for producing honey. Bees are a monophyletic lineage within the superfamily Apoidea. They are presently considered a clade, called Anthophila. There are over 16,000 known species of bees in seven recognized biological families. Some species — including honey bees, bumblebees, and stingless bees — live socially in colonies while some species — including mason bees, carpenter bees, leafcutter bees, and sweat bees — are solitary.
  Bees are found on every continent except for Antarctica, in every habitat on the planet that contains insect-pollinated flowering plants. The most common bees in the Northern Hemisphere are the Halictidae, or sweat bees, but they are small and often mistaken for wasps or flies. Bees range in size from tiny stingless bee species, whose workers are less than 2 millimetres long, to Megachile pluto, the largest species of leafcutter bee, whose females can attain a length of 39 millimetres.
context_section_description: Bees are partly considered edible insects. Indigenous people in many countries eat insects, including the larvae and pupae of bees, mostly stingless species. They also gather larvae, pupae and surrounding cells, known as bee brood, for consumption. In the Indonesian dish botok tawon from Central and East Java, bee larvae are eaten as a companion to rice, after being mixed with shredded coconut,  wrapped in banana leaves, and steamed.
  Bee brood (pupae and larvae) although low in calcium, has been found to be high in protein  and carbohydrate, and a useful source of phosphorus, magnesium, potassium, and trace minerals iron, zinc, copper, and selenium. In addition, while bee brood was high in fat, it contained no fat soluble vitamins (such as A, D, and E) but it was a good source of most of the water-soluble B-vitamins including choline as well as vitamin C. The fat was composed mostly of saturated and monounsaturated fatty acids with 2.0% being polyunsaturated fatty acids.
caption: Bee larvae as food in the Javanese dish botok tawon
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