Nutritional and bioactive compound profiling of 13 ornamental and edible flowers supports their potential as functional ingredients in sustainable food systems

Key Points

• The research aims to analyze the nutritional and phytochemical profiles of ornamental and edible flowers for their functional potential in food systems.
• Analyzed the proximate composition of fourteen flower species.
• Assessed phytochemical content including vitamins and antioxidants.
• Compared nutritional values to evaluate diversity among flower species.
• Identified significant variations in nutritional composition among the flowers.
• Highlighted several flowers with high levels of bioactive compounds.
• Demonstrated potential health benefits of incorporating these flowers into diets.