Traditional knowledge, nutritional composition and bioactive compounds of edible flowers consumed by indigenous communities in Oaxaca, Mexico

This study determined the nutritional composition of the following native flower species consumed in rural and indigenous communities in Oaxaca, Mexico: Chamaedorea atrovirens Mart., Chamaedorea tepejilote Liebm., Cryosophila nana (Kunth) Blume ex Salomon, Agave potatorum Zucc., Yucca filifera Chabaud, Acanthocereus tetragonus (L.) Hummelinck, Hylocereus undatus (Haw.) Britton & Rose, Disocactus speciosus (Cav.) Barthlott, Cucurbita argyrosperma K. Koch, Cucurbita pepo L., Diphysa americana (Mill.) M. Sousa, Erythrina americana Mill., Phaseolus coccineus L., and Quararibea funebris (La Llave) Vischer. Information on preparation methods was collected, and the proximate composition, minerals, total phenolic and flavonoid contents were quantified. The flowers are commonly consumed boiled, roasted, fried, pickled, as filling for quesadillas, or used in beverages. The species exhibited high fiber and mineral contents, mainly of K, Mg, and Ca. Diphysa americana (Mill.) M. Sousa, Erythrina americana Mill., and Phaseolus coccineus L. showed the highest concentrations of total phenols and flavonoids, which correlated positively with greater antioxidant capacity. Our results demonstrate that the edible flowers analyzed remain deeply rooted in the local gastronomy of Oaxaca’s communities and are rich in nutrients and bioactive compounds.