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In regions such as Yunnan, China, edible flowers (EFs) are deeply embedded in biocultural food practices but remain underrepresented in mainstream nutritional and sensory research. This study characterized the nutritional and sensory properties of traditionally consumed EFs of four species (\n                    <jats:italic>Musella lasiocarpa<\/jats:italic>\n                    ,\n                    <jats:styled-content style=\"fixed-case\">\n                      <jats:italic>Plumeria rubra<\/jats:italic>\n                    <\/jats:styled-content>\n                    ,\n                    <jats:italic>Stephanotis volubilis<\/jats:italic>\n                    , and\n                    <jats:italic>Trevesia palmata<\/jats:italic>\n                    ) from Yunnan. Proximate composition, mineral elements, vitamins, and amino acids of four EFs were analyzed, with broccoli used as a nutritional reference due to its well\u2010recognized status as a nutritionally dense EF, while taste profiles of fresh and blanched samples were assessed using an electronic tongue. All four EFs exhibited distinctive nutrient profiles, including high dietary fiber contents (36.80\u201357.93\u2009g\/100\u2009g dry weight) and comparable or higher levels of several mineral contents than broccoli on a dry\u2010weight basis.\n                    <jats:styled-content style=\"fixed-case\">\n                      <jats:italic>S. volubilis<\/jats:italic>\n                    <\/jats:styled-content>\n                    contained 10.27\u2009mg\/100\u2009g vitamin E, while two species showed particularly high total and essential amino acid contents with favorable amino acid quality indices. Electronic tongue analysis identified CTS (Saltiness) and NMS (Umami) as the dominant taste attributes across species across all four species (\n                    <jats:italic>p<\/jats:italic>\n                    \u2009&lt;\u20090.0001), with significantly higher intensities than the other taste indicators both before and after blanching. Blanching altered the intensity of specific taste components (\n                    <jats:italic>p<\/jats:italic>\n                    \u2009&lt;\u20090.05,\n                    <jats:italic>p<\/jats:italic>\n                    \u2009&lt;\u20090.01, or\n                    <jats:italic>p<\/jats:italic>\n                    \u2009&lt;\u20090.001) and induced shifts in the overall taste profiles, as demonstrated by the clear PCA separation between fresh and blanched samples. Nevertheless, each species retained its characteristic sensory identity after processing. These results demonstrate that traditionally used EFs represent nutritionally valuable vegetable resources and provide scientific insights into long\u2010standing local consumption practices. Despite the bitterness and other taste characteristics that may limit palatability, these flowers remain popular food resources in Yunnan, suggesting that factors such as cultural context may contribute to their continued use. Integrating ethnobotanical knowledge with nutritional and sensory analyses provides a robust framework for understanding EFs and supports their sustainable use and food cultural heritage within local diet systems.\n                  <\/jats:p>","DOI":"10.1002\/fsn3.72253","type":"journal-article","created":{"date-parts":[[2026,8,20]],"date-time":"2026-08-20T04:31:38Z","timestamp":1787200298000},"update-policy":"https:\/\/doi.org\/10.1002\/crossmark_policy","source":"Crossref","is-referenced-by-count":0,"title":["Flowers as Dishes With Cultural Flavors: Nutritional Profiles and Taste Characteristics of Four Edible Flower Species in Yunnan, China"],"prefix":"10.1002","volume":"14","author":[{"ORCID":"https:\/\/orcid.org\/0000-0001-5369-4956","authenticated-orcid":false,"given":"Qing","family":"Zhang","sequence":"first","affiliation":[{"name":"Key Laboratory of Ecology and Environment in Minority Areas (Minzu University of China), National Ethnic Affairs Commission  Beijing China"},{"name":"College of Ethnology and Sociology Minzu University of China  Beijing China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0009-0008-1494-3196","authenticated-orcid":false,"given":"Yan","family":"Li","sequence":"additional","affiliation":[{"name":"College of Ethnology and Sociology Minzu University of China  Beijing China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Wenqi","family":"Wang","sequence":"additional","affiliation":[{"name":"School of Chinese Materia Medica Beijing University of Chinese Medicine  Beijing China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Miaomiao","family":"Wang","sequence":"additional","affiliation":[{"name":"College of Life and Environmental Sciences Minzu University of China  Beijing China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0001-7807-2571","authenticated-orcid":false,"given":"Zhuo","family":"Cheng","sequence":"additional","affiliation":[{"name":"College of Life and Environmental Sciences Minzu University of China  Beijing China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Zhengjiang","family":"Xian","sequence":"additional","affiliation":[{"name":"Longyang Sub\u2010Bureau of Baoshan Administration of Gaoligongshan National Nature Reserve  Yunnan China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Yingzai","family":"Zhou","sequence":"additional","affiliation":[{"name":"Tengchong Sub\u2010Bureau of Baoshan Administration of Gaoligongshan National Nature Reserve  Yunnan China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0001-7356-2598","authenticated-orcid":false,"given":"Sarana Rose","family":"Sommano","sequence":"additional","affiliation":[{"name":"Faculty of Agriculture Chiang Mai University  Chiang Mai Thailand"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Chunlin","family":"Long","sequence":"additional","affiliation":[{"name":"Key Laboratory of Ecology and Environment in Minority Areas (Minzu University of China), National Ethnic Affairs Commission  Beijing China"},{"name":"College of Life and Environmental Sciences Minzu University of China  Beijing China"},{"name":"Institute of National Security Studies Minzu University of China  Beijing China"}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"311","published-online":{"date-parts":[[2026,8,19]]},"reference":[{"key":"e_1_2_12_2_1","doi-asserted-by":"publisher","DOI":"10.1016\/0031\u20109384(91)90206\u20104"},{"key":"e_1_2_12_3_1","doi-asserted-by":"publisher","DOI":"10.1111\/jfpe.70281"},{"key":"e_1_2_12_4_1","volume-title":"Abbreviations and Conversions","author":"AFSI 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