<p>Edible flowers are gaining more attention because of their health benefits. Palm flowers (<i>Yucca</i> spp.) are eaten in their native areas, usually after cooking methods like roasting or boiling. However, there is limited information on their nutritional and phytochemical profiles, as well as their changes during cooking. This study aimed to: (1) evaluate the morphology, nutritional, and phytochemical profiles of two varieties of palm flowers, and (2) analyze the nutrient changes associated with common cooking processes. Botanical identification was performed through morphological observations, alongside qualitative analyses of phytochemicals, proximate analysis, amino acid and fatty acid profiles, and the quantification of toxic elements, including arsenic, cadmium, chromium, copper, lead, mercury, and manganese. The two varieties were identified as <i>Yucca elephantipes</i> and <i>Yucca filifera</i>. The phytochemical screening gave an overview of the compounds in this study. The results showed that both varieties tested positive for all phytochemical groups, except for glycosides. Carbohydrates and fiber were found to be abundant nutrients in both varieties. After boiling, there was an observed increase in protein and fiber content, while no significant changes in nutrient content were found after roasting. The main fatty acids (C16:0, C18:1n-9c, and C18:2n-6c) were preserved after boiling, indicating that this cooking method is most suitable for preparing these flowers. Additionally, no toxic elements were detected within the quantification limits of the technique used (ICP). Overall, the findings suggest that palm flowers could serve as a valuable alternative source of nutrients, providing high biological value protein and potential health benefits for consumers.</p>