caa a22 4500 463249119 CHVBK 20180405153334.0 cr unu---uuuuu 170326e20070901xx s 000 0 eng 10.1007/s11130-007-0053-9 doi (NATIONALLICENCE)springer-10.1007/s11130-007-0053-9 Content of Nutrient and Antinutrient in Edible Flowers of Wild Plants in Mexico [Elektronische Daten] [Angela Sotelo, Semeí López-García, Francisco Basurto-Peña] Nutrient and antinutritional/toxic factors present in some edible flowers consumed in Mexico were determined. The edible flowers were: Agave salmiana, Aloe vera, Arbutus xalapensis, Cucurbita pepo (cultivated), Erythrina americana, Erythrina caribaea, Euphorbia radians benth and Yucca filifera. The nutrient content in the flowers studied is similar to that of the edible leaves and flowers studied mainly in Africa. The moisture content of the flowers varied from 860 to 932g kg−1. Crude protein (CP) was between 113 to 275g kg−1DM, crude fiber, 104 to 177g kg−1DM and the nitrogen free extract, between 425 to 667g kg−1DM. The highest chemical score (CS) was found in E. americana and A. salmiana; in five samples the limiting amino acid was lysine, and in three of them it was tryptophan. Trypsin inhibitors and hemaglutinnins had a very low concentration. Alkaloids were present in both the Erythrina species and the saponins in A. salmiana and Y. filifera. Cyanogenic glucosides were not found in the studied flowers. The traditional process of preparing these specific flowers before consumption is by cooking them and discarding the broth; in this way the toxic substances are diminished or eliminated. These edible flowers from wild plants consumed in local areas of the country play an important role in the diet of the people at least during the short time of the season where they are blooming. Springer Science+Business Media, LLC, 2007 Edible flowers nationallicence Nutrients nationallicence Antinutritional factors nationallicence Alkaloids nationallicence Mexican wild plants nationallicence Sotelo Angela Departamento de Farmacia, Facultad de Química, Universidad Nacional Autónoma de México (UNAM), Ciudad Universitaria, 04510, México, D.F., Mexico aut López-García Semeí Departamento de Farmacia, Facultad de Química, Universidad Nacional Autónoma de México (UNAM), Ciudad Universitaria, 04510, México, D.F., Mexico aut Basurto-Peña Francisco Instituto de Biología, Jardín Botánico, Universidad Nacional Autónoma de México, Ciudad Universitaria, 04510, México, D.F., Mexico aut Plant Foods for Human Nutrition Springer US; http://www.springer-ny.com 62/3(2007-09-01), 133-138 0921-9668 62:3<133 2007 62 11130 https://doi.org/10.1007/s11130-007-0053-9 text/html Onlinezugriff via DOI 1 research-article jats NATIONALLICENCE 856 40 https://doi.org/10.1007/s11130-007-0053-9 text/html Onlinezugriff via DOI NATIONALLICENCE 700 1- Sotelo Angela Departamento de Farmacia, Facultad de Química, Universidad Nacional Autónoma de México (UNAM), Ciudad Universitaria, 04510, México, D.F., Mexico aut NATIONALLICENCE 700 1- López-García Semeí Departamento de Farmacia, Facultad de Química, Universidad Nacional Autónoma de México (UNAM), Ciudad Universitaria, 04510, México, D.F., Mexico aut NATIONALLICENCE 700 1- Basurto-Peña Francisco Instituto de Biología, Jardín Botánico, Universidad Nacional Autónoma de México, Ciudad Universitaria, 04510, México, D.F., Mexico aut NATIONALLICENCE 773 0- Plant Foods for Human Nutrition Springer US; http://www.springer-ny.com 62/3(2007-09-01), 133-138 0921-9668 62:3<133 2007 62 11130 Metadata rights reserved Springer special CC-BY-NC licence nationallicence BK010053 XK010053 XK010000 NATIONALLICENCE NATIONALLICENCE NL-springer