Evidence map›Paper›PMID 42626080›Full record

ArticleFood science & nutrition2026

Flowers as Dishes With Cultural Flavors: Nutritional Profiles and Taste Characteristics of Four Edible Flower Species in Yunnan, China.

Qing Zhang, Yan Li, Wenqi Wang, Miaomiao Wang, Zhuo Cheng, Zhengjiang Xian, Yingzai Zhou, Sarana Rose Sommano, Chunlin Long

Abstract read
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In one paragraph

Article in Food science & nutrition, 2026. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Not yet cited in PubMed.

0numbers the graph read from it
0cells of the map it votes in
0citing papers in PubMed
–field-weighted citation impact
1 · What the graph read from it

What it found

Each row is one number read from the abstract, on the scale the paper reported it, with its interval. Left of the dashed line favours the treatment, right favours the comparator. Under each row is the sentence it came from. New to these charts? A ten-minute tutorial.

The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.

2 · The registry

The trial behind it

Trials whose registry record cites this paper, or whose number appears in the abstract. A trial that started after this paper was published is citing it as background, not reporting it.

Neither the registry nor the abstract names a trial number. If this is a trial report, that itself is worth knowing.

3 · Its place in the literature

Who cites it

0 citing papers in PubMed.

No citing paper in PubMed yet.

4 · The record

Corrections and comments

PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.

5 · Who and what money

Authors and funding

9 authors.

Qing ZhangKey Laboratory of Ecology and Environment in Minority Areas (Minzu University of China), National Ethnic Affairs Commission Beijing China.ORCID https://orcid.org/0000-0001-5369-4956
Yan LiCollege of Ethnology and Sociology Minzu University of China Beijing China.ORCID https://orcid.org/0009-0008-1494-3196
Wenqi WangSchool of Chinese Materia Medica Beijing University of Chinese Medicine Beijing China.
Miaomiao WangCollege of Life and Environmental Sciences Minzu University of China Beijing China.
Zhuo ChengCollege of Life and Environmental Sciences Minzu University of China Beijing China.ORCID https://orcid.org/0000-0001-7807-2571
Zhengjiang XianLongyang Sub-Bureau of Baoshan Administration of Gaoligongshan National Nature Reserve Yunnan China.
Yingzai ZhouTengchong Sub-Bureau of Baoshan Administration of Gaoligongshan National Nature Reserve Yunnan China.
Sarana Rose SommanoFaculty of Agriculture Chiang Mai University Chiang Mai Thailand.ORCID https://orcid.org/0000-0001-7356-2598
Chunlin LongKey Laboratory of Ecology and Environment in Minority Areas (Minzu University of China), National Ethnic Affairs Commission Beijing China.

Funding

No grant is acknowledged in the PubMed record.

6 · The paper itself

Abstract

Flowers are commonly consumed as vegetables and constitute an important component of local diets in many traditional food systems. 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 (

Indexed as

edible flowerselectronic tonguehuman nutritionlocal food practicestraditional dietary culture

Identifiers

PMID42626080
PMCPMC13490723

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Registered trials

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Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.