Nutritional Profile, Bioactive Components, and Therapeutic Potential of Edible Flowers of Chhattisgarh, India

The intake of flowers as food is documented in a variety of cultures as part of customary dishes and alternative therapies. But numerous types of edible flowers are more than just a treat because they include important nutrients like protein, vitamins, carbohydrates, fats, and therapeutic potential. Flowers, with their favourable sensory and nutritional properties and the existence of bioactive components advantageous to human health, form a key sector for developing the food industry. It is essential to encourage the local use of flowers in order to maintain traditional norms, and many studies have been conducted to better understand the social and cultural contexts in which edible flowers are consumed. With the global market for natural and healthy diets, the nutritional characteristics, therapeutic advantages, active chemicals, and cooking techniques of edible species have been explored. Current techniques for extracting natural bioactive chemicals from flowers are helping to discover their constituents and produce food industry-beneficial additives. Correct taxonomy, toxicology, and a comprehensive practice guide for commercially grown flowers, processing, and preservation are still needed to promote edible flower usage. The scientific and technical information about edible flowers’ nutritional profile, therapeutic effects, and phytochemical composition is evaluated and addressed to improve knowledge, dietary practices, and dietary investigation.