Edible Flowers as a Source of Dietary Fibre (Total, Insoluble and Soluble) as a Potential Athlete's Dietary Supplement.

ABSTRACT: Edible flowers have been gaining popularity among researchers, nutritionists and chefs all around the world. Nowadays, flowers are used to make food look and/or taste better; however, they are also a very good source of valuable nutrients (antioxidants, vitamins, proteins, fats, carbohydrates, macro and microelements). The aim of our study was to determine the content of dietary fibre and total protein in selected edible flowers; we also compared the nutritional content of petals, differentiating between the representatives of the Oleaceae and Asteraceae families, as well as herbaceous vs. woody plants. The study material consisted of petals of 12 edible flower species (Magnolia × soulangeana, Sambucus nigra L., Syringa vulgaris L. (white and viole

SUBMITTER: Jakubczyk K 

PROVIDER: S-EPMC9231144 | biostudies-literature | 2022 Jun

REPOSITORIES: biostudies-literature