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1Universidade Federal do Ceará, Department of Food Engineering, Campus do Pici, Brazil
2Federal Institute of Education, Science and Technology ofCeará, Campus Aracati, Brazil
*Corresponding author:Socorro Vanesca Frota Gaban, Universidade Federal do Ceará, Department of Food Engineering, Campus do Pici, Brazil
Submission: November 05, 2020;Published: December 16, 2020
Volume5 Issue3 December, 2020
With the increased focus on a healthy diet based on the consumption of organic and natural foods, nonconventional food plants are becoming a more prevalent option to add variety and greater nutritional value to the daily diet. Non-conventional foods are a reliable and inexpensive alternative healthy food source to replace or complement current conventional food choices. These underutilized plants have the potential to be used not only in daily food preparation as an ingredient in soups, salads, etc., but also as a source of dietary supplements, for new food formulations and product development. These plants are also endowed with bioactive compounds and antioxidant activity, among others. This literature review provides an overview about some of the most popular plants, their uses, nutritional aspects, and medicinal properties.
Keywords: Organic; Plants; Healthy; Nutrition
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