Vol. 12, Issue 9 (2023)

Globally, there is a growing demand for food that is not only delicious but also visually appealing. Both the quality of ingredients and their aesthetic appeal play crucial roles in the presentation of meals. Edible flowers not only add visual allure to dishes but also offer a compelling dietary incentive due to the growing understanding of their nutritional content and composition.

Based on the review, it is evident that edible flowers are abundant sources of essential macro- and microelements, with notable concentrations of phosphorus, potassium, and iron. Importantly, edible flowers tend to have low levels of heavy metals. Their significance in human nutrition is underscored by their richness in antioxidants, anti-carcinogenic compounds, vitamins, and various chemical constituents. Edible flowers also offer anti-diabetic, anti-inflammatory, and anti-microbial properties. They are not only valued for their aesthetic appeal but also as underexploited resources in the culinary world, often surpassing many fruit and vegetable species in terms of mineral content.

However, to fully harness the potential of edible flowers, it is imperative to conduct comprehensive evaluations of their nutritional content across various flower types. Public education and promotion of edible flowers are essential steps in popularizing them as prospective resources for the food industry and as promising additions to human nutrition. Standardizing recipes and food products incorporating edible flowers, along with research to enhance their nutritional value, as well as flower quality and size, should be prioritized in order to fully integrate these natural treasures into our diets and culinary practices.