Unconventional Food Plants (UFPs): an approach to the nutritional and functional properties of nasturtium (Tropaeolum majus L.)

Abstract

Unconventional food plants (UFPs) are little-explored plant species that can be used in human nutrition. In addition to the low cost of production, these plants can add nutritional value to food products, so their use as a raw material may be feasible within the food industry. Among the UFPs is the nasturtium (Tropaeolum majus L.), an easy cultivation species with all edible parts except the roots. Its flowers can be used in various culinary preparations besides having antioxidant potential; therefore, their consumption may benefit human health. Furthermore, the leaves, stalks and seeds can also be used in different ways in food; however, few studies have been reported on these parts of the plant. This review brings an approach to the nutritional and functional properties of edible parts of nasturtium, aiming at adding value with potential applications for the development of new nutritious and functional food products, thus valuing biodiversity.