García Herrera, PatriciaMorales Gómez, PatriciaCámara Hurtado, María De La MontañaFernánez-Ruiz, VirginiaTardío, JavierSánchez Mata, María De Cortes2024-01-172024-01-172020-11-28García-Herrera P, Morales P, Cámara M, Fernández-Ruiz V, Tardío J, Sánchez-Mata MC. Nutritional and Phytochemical Composition of Mediterranean Wild Vegetables after Culinary Treatment. Foods 2020;9:1761. https://doi.org/10.3390/foods9121761.10.3390/foods9121761https://hdl.handle.net/20.500.14352/93696Studies are scarce on the nutritional and phytochemical composition of wild edible Mediterranean plants after culinary processing. This work provides the nutritional composition after culinary treatment (including dietary fiber and mineral composition) and bioactive compounds (folates, vitamin C and organic acids) of wild Rumex pulcher L., Silene vulgaris (Moench) Garcke. leaves, and wild Asparagus acutifolius L., Bryonia dioica Jacq., Humulus lupulus L., Tamus communis L. young shoots. Shoots better preserved their nutrients than leaves, due to their different tissue structure. Fresh and cooked wild greens present high dietary fiber values, and remained at remarkable levels after boiling. Na, K, Mg and Zn were lost in about 50% due to culinary processing, while Ca, Cu, Fe and Mn were more stable. Boiled leaves of S. vulgaris remained as a good Mn source. A portion of 100 g of most of the cooked analyzed species could cover a relevant percentage of the daily requirement of folates (R. pulcher and A. acutifolius providing more than 80%) and vitamin C (T. communis and A. acutifolius providing more than 35%).engAttribution 4.0 Internationalhttp://creativecommons.org/licenses/by/4.0/journal article2304-8158https://doi.org/10.3390/foods9121761open accessunderutilized greensthermal treatmentnutritional compositionfolatesvitamin CmineralsBromatología (Farmacia)3309.99 Otras