Resumo

FERNANDES, Luana et al. Edible flowers: a nutrition perspective. Acta Port Nutr [online]. 2016, n.6, pp.32-37. ISSN 2183-5985.  https://doi.org/10.21011/apn.2016.0606.

Edible flowers have been used in the gastronomy of several countries. Nowadays, they are attracting increasing attention worldwide in order to improve the appearance, taste and aesthetic value of dishes, aspects that the consumer appreciates and valorizes. However, consumers also demand foods with beneficial properties for their health, looking for products with interesting nutritional characteristics. In this sense, this document revises the nutritional composition of some edible flowers, including macro- and micronutrients, as well as bioactive compounds, in order to show their value and potential.

Palavras-chave : Nutritional composition; Bioactive compounds; Edible flowers; Macronutrients; Micronutrients.

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