Nutritional Potential Research Articles

Quality Evaluation of Various Millets and Other Grains Used in Traditional Indian Cuisine and Study of Their Nutritional Potential

Quality Evaluation of Various Millets and Other Grains Used in Traditional Indian Cuisine and Study of Their Nutritional Potential

Compositional analysis of baru (Dipteryx alata Vogel) pulp highlighting its industrial potential.

Baru (Dipteryx alata Vogel), a fruit native to the Brazilian Cerrado, has gained scientific interest due to its nutritional potential and commercial value. Its edible seed, of high commercial value, represents around 5% of the fruit. On the other hand, its pulp, a byproduct of the baru processing industry, is normally discarded, generating a huge volume of waste with reported antioxidant properties. This study investigates the composition and bioactive properties of baru pulp, aiming to identify the antioxidant components in this byproduct. Our analysis revealed that baru pulp is rich in sugars (41.86%), fiber (29.12%), and essential minerals, along with commercially valuable bioactive compounds such as trigonelline (139.10mg 100g-1), tannins (429.16mg tannin equivalent 100g-1), vitamin C (109.57mg 100g-1), and phenolic compounds such as trans-cinnamic acid (5.91mg 100g-1), chlorogenic acid, and gallic acid (1.07mg 100g-1). Industrially relevant sesquiterpenes, such as α-copaene and bicyclogermacrene, account for 42.75% of the volatile profile, alongside germacrene D (11.69%), aromadendrene (9.05%), α-cubebene (6.84%), β-elemene (5.90%), and ledene (5.82%), which are commonly used in essential oil production from other food matrices. While further studies are required to optimize extraction methods, these findings highlight baru pulp as a promising and low-cost alternative to traditional sources of bioactive compounds, with potential applications in functional food formulations and sustainable industrial processes. Specifically, the use of in natura pulp or its flour for food enrichment is recommended, supporting sustainability through the valorization of agro-industrial waste.

Advancements in the extraction, characterization and function activities of polysaccharides from Physalis L.: A review.

Physalis L. primarily including five species (P. alkekengi, P. minima, P. angulate, P. pubescens, P. peruviana), with a long history of medicinal and edible use in Asia. The fruit of such plants are not only juicy and appealingly sweet and sour but also an excellent source of vitamin C and dietary fiber, making it popular choice in Northeast China. Polysaccharides are among the key active ingredients in Physalis L. plants and have attracted significant attention from researchers due to their diverse biological properties, including anti-inflammatory, antioxidant, immunomodulatory, antibacterial, hypoglycemic, and prebiotic activities. Numerous polysaccharides have been successfully extracted from Physalis L. plants over the past few decades, highlighting their potential in health and nutrition. Despite these advances, there remains a significant lack in the comprehensive evaluation of the extraction processes, intricate high-level structures, and structure-activity relationships pertaining to Physalis L. polysaccharides (PLPs). Given the significance of PLPs in the food industry, biological studies, and drug discovery, a systematic review of PLPs is imperative. This review aims to consolidate existing knowledge regarding their extraction, purification, structural characteristics, functional activities, and potential applications. This provides valuable insights for the application of PLPs in fields such as medicine, functional foods, and cosmetics.

Unearthing novel and multifunctional peptides in peptidome of fermented chhurpi cheese of Indian Himalayan region.

Fermented foods of the Indian Himalaya are unexplored functional resources with high nutritional potential. Chhurpi cheese, fermented by defined native proteolytic lactic acid bacteria of Sikkim was assessed for ACE inhibitory, HOCl reducing, and MPO inhibitory, activity across varying stages of gastrointestinal (GI) digestion. The enhanced bioactivity of Lactobacillus delbrueckii WS4 chhurpi was associated with the generation of bioactive and multifunctional peptides during fermentation and GI digestion. Qualitative and quantitative in silico tools were employed for prediction of ACE inhibitory activity of novel chhurpi peptides. Selected peptides, with highest predictive ACE inhibitory potential were synthesized and in vitro validation revealed the ACE inhibitory potential of peptides HPHPHLSFM and LKPTPEGDL. LKPTPEGDL showed the most potent ACE inhibitory activity (IC50 of 25.82±0.26µmol) which slightly decreased upon GI digestion. The peptides demonstrated a non-competitive type mixed ACE inhibition modality. Furthermore, the two peptides exerted observable HOCl reducing and MPO inhibitory activity, demonstrating their antioxidative potential. HPHPHLSFM exhibited superior HOCl reduction (EC50 of 0.29±0.01mmol), while LKPTPEGDL demonstrated higher MPO (IC50of 0.29±0.01mmol) inhibition. Molecular docking of the two peptides with MPO revealed proline and aspartate near peptidyl C-terminus to bind with enzyme catalytic residues. This study presents the first peptidome analysis of chhurpi produced through controlled fermentation and identifies novel peptides with MPO and ACE inhibitory activity. Furthermore, it marks the first synthesis and in vitro bioactivity validation of bioactive peptides from chhurpi cheese, highlighting its multifunctional potential.

Nutritional Quality of « Tchonron », a Cultural Sauce Made from Adenia cissampeloïdes and Hibiscus asper Leaves Cooked with and without Potash

Leafy vegetables are an essential component of food and health security in many African countries. The Senoufo people of northern Côte d'Ivoire are well known for their high consumption of leafy vegetables, especially in « Tchonron » sauce, a traditional and cultural food prized by the Senoufo for its nutritional and therapeutic value. Unfortunately, it remains little known and little consumed by the Ivorian population. Although databases on the composition of raw foods (leafy vegetables) are available, data on cooked foods in Côte d'Ivoire are still lacking. The aim of this study was to evaluate the nutritional potential of « Tchonron » sauce prepared from Adenia cissampeloïdes (STAC) and Hibiscus asper (STHA) leaves. To prepare the « Tchonron » sauce, the leafy vegetables were pre-cooked for 20 min with or without potash and then ground. Peanut powder was then added to the crushed leaves and cooked for 10 min. The resulting sauces were dried and the powders obtained were used for analysis according to standard dietary recommendations. The results showed an increase in ash content from STHA (10.64 ± 1.25%) to STHAP (12.32 ± 1.39%) and STAC (15.70 ± 0.20%) to STACP (16.67 ± 1.02%), in fiber STHA (32.66 ± 1.29%) to STHAP (41.58 ± 1.41%) and STAC (29.85 ± 1.6%) to STACP (38.53 ± 1.62%) and in minerals in sauces prepared with potash. The content of other nutrients decreased, especially vitamin C STHA (33.51 ± 0.8%) to STHAP (17.29 ± 1.08%) and STAC (38.53%) to STACP (29.85%), unsaturated STHA (1047.03 ± 0.65%) and STHAP (898.53 ± 4.5%) and STAC (221.76 ± 4.5) to STACP (168.61 ± 0.7%). In addition, all samples had a SAIN score > 5 and a LIM score < 7.5, which is a recommended profile for health. These results showed that « Tchonron » sauce is an important source of nutrients. However, cooking « Tchonron » sauce with potash resulted in more nutrient losses than cooking without potash. An increase in the LIM score of sauces cooked with potash was also observed, so these potash-based sauces should be limited. On the other hand, sauces based on H. asper showed the best nutritional profiles.

Utilization of Microalgae and Duckweed as Sustainable Protein Sources for Food and Feed: Nutritional Potential and Functional Applications.

Aquatic biomass, particularly microalgae and duckweed, presents a promising and sustainable alternative source of plant-based protein and bioactive compounds for food and feed applications. This review highlights the nutritional potential of these aquatic species, focusing on their high protein content, rapid growth rates, and adaptability to nonarable environments. Microalgae, such as Chlorella and Arthrospira spp., and duckweed, such as Lemna minor, are evaluated for their functional food applications, including their roles as protein supplements, bioactive components, antioxidants, and emulsifiers in food formulations. The study also examines their environmental benefits, including wastewater bioremediation, nutrient recycling, and greenhouse gas mitigation, which contribute to a more sustainable agricultural system. Technological advancements in the cultivation, harvesting, and processing of microalgae and duckweed are discussed to enhance their scalability and economic feasibility in food and feed production. The findings suggest that integrating microalgae and duckweed into agricultural and food systems can significantly improve food security, nutritional outcomes, and sustainability. Future research should focus on optimizing cultivation efficiencies, advancing protein extraction techniques, and expanding the applications of aquatic biomass in various food products.

Development of a Highly Nutritious Vegetable Beverage Based on Kurugua (Sicana odorifera) and Chia Oil (Salvia hispanica).

Concerns over malnutrition, synthetic additives and post-harvest waste highlight the need for innovation in food technology, turning towards underutilized crops. Plant-based beverages offer sustainable dietary alternatives and the increasing demand for such products makes the exploration of native crops particularly relevant. This study focuses on the development of a beverage derived from the native South American fruit kurugua (Sicana odorifera), combined with chia oil (Salvia hispanica L.) and stevia (Stevia rebaudiana Bertoni) as a natural sweetener, aiming to provide a nutritious, environmentally friendly option with appealing sensory attributes. The beverage was formulated using whole kurugua fruit flour (WKF) and chia oil (CO). Comprehensive analyses of the physicochemical properties, centesimal composition, caloric value, minerals, amino acid profile, and fatty acid content revealed that the beverage is rich in carbohydrates (2.16 ± 0.11g/100 mL), dietary fiber (1.89 ± 0.04g/100 mL), zinc (2.53 ± 0.16mg/100 mL), polyunsaturated fatty acids (2.39g/100 mL), AA (Glu + Gln, 248g AA/g of WKF and WKCOB-L protein and 168mg AA/ g of WKCOB protein/100 mL) and exhibits strong antioxidant activity. This is the first report on a product enriched with essential fatty acids with totally natural ingredients based on kurugua and chia oil, which has potential in healthy and vegan nutrition. This formulation supports the sustainable use and conservation of kurugua, offering a high-nutrient alternative for diets.

Medicinal and Nutritional Potential of Guava Leaves: A Natural Remedy for Health and Wellness

Psidium guajava (guava), a tropical fruit of the Myrtaceae family, is renowned for its nutritional richness and medicinal properties. Cultivated widely in tropical and subtropical regions, it plays a vital role in traditional medicine across India, Pakistan, South America, and other countries. Various parts of the guava tree, such as its leaves, fruits, bark, and roots, are utilized to treat ailments like diabetes, diarrhea, and stomach disorders. Guava leaves are particularly notable for their high content of bioactive compounds, including flavonoids, tannins, phenolic acids, and essential oils. These compounds provide a range of pharmacological benefits, such as antioxidant, antidiabetic, anticancer, antimicrobial, and antidiarrheal activities. Phenolic compounds like quercetin and gallic acid, along with essential oils, contribute to reducing oxidative stress, improving insulin sensitivity, and combating microbial infections. Rich in nutrients like vitamins C and B, calcium, potassium, and magnesium, guava leaves also offer significant health benefits, including enhanced immunity, improved bone strength, and better metabolic regulation. This review highlights the therapeutic potential of guava leaves as a natural and sustainable resource, emphasizing their role in modern nutraceuticals and pharmaceuticals for promoting health and managing chronic diseases.

Comprehensive Ethnopharmacological Analysis of Medicinal Plants in the UAE: Lawsonia inermis, Nigella sativa, Ziziphus spina-christi, Allium cepa, Allium sativum, Cymbopogon schoenanthus, Matricaria aurea, Phoenix dactylifera, Portulaca oleracea, Reichardia tingitana, Salvadora persica, Solanum lycopersicum, Trigonella foenum-graecum, Withania somnifera, and Ziziphus lotus

The United Arab Emirates (UAE) is home to diverse indigenous medicinal plants traditionally used for centuries. This study systematically evaluates the pharmacological and nutritional potential of key medicinal plants, including Lawsonia inermis, Nigella sativa, Ziziphus spina-christi, Allium cepa, Allium sativum, Cymbopogon schoenanthus, Matricaria aurea, Phoenix dactylifera, Portulaca oleracea, Reichardia tingitana, Salvadora persica, Solanum lycopersicum, Trigonella foenum-graecum, Withania somnifera, and Ziziphus lotus. Comprehensive literature searches were conducted using PubMed, Scopus, and Web of Science to identify studies relevant to their nutritional and pharmacological uses. The findings highlight the therapeutic roles of these plants in managing global health challenges such as gastrointestinal diseases, and antimicrobial resistance through bioactive compounds like flavonoids, polyphenols, and antioxidants. Additionally, their contributions to nutrition, including essential vitamins and minerals, are emphasized for disease prevention and health promotion. While this research focuses on the UAE, the implications are globally relevant, as many of these plants are also found in traditional medicine across Asia, Africa, and Europe. Integrating these findings into global nutritional and healthcare systems offers potential solutions for pressing public health concerns, reduces reliance on synthetic pharmaceuticals, and promotes sustainable healthcare practices. This work is a valuable reference for researchers, healthcare professionals, and policymakers, bridging traditional knowledge and modern scientific applications globally.

Quantitative and qualitative food losses of African indigenous vegetables along the value chain: A systematic literature review

African indigenous vegetables (AIV) have high densities of important micronutrients but qualitative and quantitative food losses along the value chains could threaten their nutritional potential in Africa. We conduct a systematic review of the estimations of food quality losses of AIV along their value chains. Our review reveals that there is generally limited evidence on food quality losses along AIV value chains. In addition, existing studies are often of low quality and have inadequate experimental descriptions. For our final analysis, we consider the yields and malnutrition-relevant nutrients for two major AIV, vegetable amaranth ( Amaranthus ssp) and African nightshade ( Solanum nigrum and Solanum scarbrum). We observe a consistent and substantial decrease in carotenoids and iron contents starting from selecting appropriate seed material to processing practices. Losses are particularly severe at seed selection and production. Almost half of the original potential is lost after cultivation for the reviewed nutrients. While qualitative losses appear to be significant during post-harvest, processing by consumers leads to comparatively small reductions. While our results suggest that the current value chains need to be improved to supply nutrient-rich foods to urban and peri-urban areas, better data are also needed to conduct more comprehensive assessments of nutrition-sensitive AIV value chains and to derive evidence-based interventions to reduce nutrient losses for AIV along the value chain.

Unraveling the nutritional potential of millet by-products through extraction of high value compounds for the development of novel food products.

Millets are drought-resistant crops that generate significant amount of by-products (bran, husk, stalk etc.) during harvesting and processing. These by-products are storehouse of nutrients and high value compounds including polyphenols, dietary fiber, proteins etc. However, these by-products remain underutilized and generally discarded, burned or used as feedstock causing adverse impact on the environment and human health in addition to loss of valuable nutrients. Therefore, the valorization of millet by-products offers sustainable approach to enhance food product innovation while reducing agricultural waste. Green extraction techniques can be employed to recover antioxidants, phenolics, and bioactive peptides from these by-products. The incorporation of these ingredients into food products can significantly improve the nutritional profile, functional characteristics, like antioxidant, prebiotic, anti-diabetic, and anticarcinogenic properties. The review highlights the feasibility of upcycling millet by-products into high-value components, which can address the growing demand for health-oriented food products contributing towards food security, sustainability and circular economy.

Design of a nutrient profiling model for life cycle assessment of “superfoods” to address nutritional deficiencies and enhance environmental protection in Spain

Abstract Purpose The overriding connection between climate interactions and nutritional outcomes of food systems is at the forefront of research, especially when it comes to assessing alternative food products. Accordingly, the objective of this paper is to design a nutrient profiling (NP) model adapted to the Spanish context for use in nutritionally-factored environmental life cycle assessments (LCA) of “superfoods.” Methods The variability in nutritional needs between countries and their associated environmental impact were the key points that motivated the creation of the model and guided its development. Based on the “nutrient rich” family of models, the characterization of the NP system was guided by the definition of the specific purpose and the selection of qualifying and disqualifying nutrients according to the Spanish recommendations. The introduction of weighting factors was motivated by the capacity of “superfoods” to cover main nutritional shortfalls of the population and they were estimated with the actual and the recommended intake levels. Results and discussion The Spanish Nutrient Rich (“super”)Food 9.2 (sNRF9.2) model validation and testing across various foods successfully fulfills its purpose by aligning with the Spanish Public Health Strategy and providing an adequate prioritization of products. The application of the index to “superfoods” identified chia seeds, turmeric, kale, or moringa, among others as the most beneficial, thus demonstrating their nutritional potential. Even though the application as functional unit in the LCA of “superfoods” is ongoing, preliminary results in conventional products showed its usefulness in conveying integrated information efficiently. Conclusions The model represents an initial step toward advancing research, adapting a contextualized NP model for future objective environmental analysis of “superfoods.” It will contribute to ensuring sustainable food security and provide new insights and perspective for decision-making by consumers, stakeholders, and policy makers.

Prospects of cold plasma in enhancing food phenolics: analyzing nutritional potential and process optimization through RSM and AI techniques.

Consumption of plant-based food is steadily increasing and follows an augmented trend owing to their nutritive, functional, and energy potential. Different bioactive fractions, such as phenols, flavanols, and so on, contribute highly to the nutritive profile of food and are known to have a sensitivity toward higher temperatures. This limits the applicability of traditional thermal treatments for plant products, paving the way for the advancement of innovative and non-thermal techniques such as pulsed electric field, microwave, ultrasound, cold plasma, and high-pressure processing. Among these techniques, cold plasma would be an operative choice in plant-based applications due to their higher efficacy, greenness, chemical exclusivity, and quality retention. The efficiency of the plasma process in ensuring the bioactive potential depends on several factors, such as feeding gas, input voltage, exposure time, pressure, and current flow. This review explains in detail the optimization of process parameters of the cold plasma technique, ensuring greater extractability or retention of total phenols and antioxidant potential. Response surface methodology (RSM) is one of the common techniques involved in the optimization of these course factors. It also covers the convention of artificial intelligence-based methods, such as artificial neural networks (ANN) and genetic algorithms (GA), in evaluating the data on process parameters. The review critically examines the strengths of each optimization tool in determining the optimal process parameters for maximizing phenol retention and antioxidant activity. The ascendancy of these techniques was mentioned in the studies regarding fruit, vegetables, and their products, and they can also be applied to other food products.

Comprehensive nutritional, anti-nutritional, ICP-MS and FTIR profiling of Ficus rumphii leaves: a potential source for dietary enhancement

Ficus rumphii is a plant belonging to the Moraceae family. This study aimed to profile the functional groups using FTIR, as well as nutritional, elements using ICP-MS technique, and anti-nutritional analyses of Ficus rumphii leaves. The results of nutritional analysis of Ficus rumphii leaves revealed that the leaves had a diverse proximate composition with derived nutritional value to be 314.11 ± 0.31 kcal/100g. The leaves demonstrated good levels of ash, crude fibre, carbohydrate, crude fat, moisture, crude protein and nutritive value. The anti-nutrients were present at proportions that are not dangerous. Furthermore, the ICP-MS analysis revealed that Ficus rumphii leaves were also abundant in essential elements. FTIR analysis identified several functional groups such as O–H, N–H, C–H, O = C = O, C = O, C = N, C = C, etc. Hence, the findings of this study indicate that the leaves of wild plant Ficus rumphii possess significant nutritional potential, making it an excellent plant for meeting dietary requirements.

Microalgae-Derived Peptides: Exploring Bioactivities and Functional Food Innovations.

A variety of bioactive peptides with unique and diverse structures could be found in microalgae with various bioactivities including antioxidant, antihypertensive, and antibacterial bioactivities. Food products containing microalgae peptides hold significant health and nutrition potential. Peptide liberation through enzymatic and other processes enhanced protein extraction, and some animal studies were conducted to verify their health-promoting effects. Various studies have focused on developing practical methods for their production, purification, and identification of bioactive peptides. The emerging trends of in silico peptide therapies, computational approaches, artificial intelligence, and the prospects of microalgae peptide research are briefly highlighted. Moreover, this article focused on the potential of microalgae-derived peptides as functional food ingredients their role in promoting health, and their future applications in nutraceutical industries. It also discussed the challenges of bioavailability in functional foods.

In Vitro Bioaccessibility of Edible Seaweed Proteins from the Chilean Coast and Proteins from the Novel Seaweed-Derived Mycoprotein

Seaweed biomass is globally underutilized as a source of proteins despite its nutritional potential, with much of its use focused on hydrocolloid extraction. This study evaluated the nutritional quality and digestibility of protein and amino acids from two brown seaweeds (Durvillaea spp. and Macrocystis pyrifera), one green seaweed (Ulva spp.), and a novel mycoprotein derived from Durvillaea spp. through fungal fermentation. Using an in vitro gastrointestinal digestion Megazyme assay kit, protein digestibility-corrected amino acid scores (PDCAASs) and digestible indispensable amino acid scores (DIASSs) were determined. Compared with seaweeds, seaweed-derived mycoprotein presented significantly greater protein contents (~33%) and amino acid profiles (2.2 times greater than those of Durvillaea spp. and M. pyrifera), with greater digestibility (~100%) than seaweeds (<60%). The PDCAAS values were 0.37, 0.41, 0.53, and 0.89 for Ulva spp., Macrocystis pyrifera, Durvillaea spp., and mycoproteins, respectively. The DIASSs highlighted the superior nutritional quality of the mycoprotein, particularly for lysine (0.59) and histidine (0.67). SDS-PAGE revealed soluble peptides (<25 kDa) in Durvillaea spp., Macrocystis pyrifera, and mycoproteins, whereas Ulva spp. proteins exhibited limited solubility due to structural aggregation. These findings highlight the need to characterize the nutritional properties of edible seaweeds in Chile further and emphasize the importance of optimized processing techniques, such as fermentation or bioconversion, to improve the nutritional potential of seaweeds and develop high-quality food ingredients for diverse applications.

Amino Acid Profile and Mineral Content of Cultivated Snails Acusta despecta and Achatina fulica: Assessing Their Potential as Nutritional Source.

This study evaluates the nutritional potential of two cultivated snail species, Acusta despecta and Achatina fulica, sourced from commercial farms in Korea, marking the first comprehensive analysis of A. despecta. The protein content of A. despecta (70.9 g/100 g dry matter) was significantly higher than that of A. fulica (44.2 g/100 g dry matter). Similar trends were observed for ash content (6.3 vs. 4.9 g/100 g dry matter) and crude fiber (2.9 vs. 0.4 g/100 g dry matter). Reflecting the higher protein content, A. despecta contained elevated levels of most amino acids compared to A. fulica. Glutamic acid was the most abundant amino acid, with leucine and lysine being the predominant essential amino acids in both species. The total amino acid content was 57.6 g/100 g dry matter for A. despecta and 40.4 g/100 g for A. fulica. Mineral analysis revealed significantly higher concentrations of minerals in A. despecta, except calcium and magnesium. Notably, A. despecta provided over 100% of the RDA/AI for calcium, phosphorus, copper, and manganese and met 94.5% of the iron RDA for women. These results emphasize the potential of A. despecta as a valuable dietary source for addressing protein and mineral deficiencies, particularly in nutrient-poor diets.

Aroeira (Myracrodruon urundeuva) and Malva (Herissantia crispa) have forage potential for ruminant nutrition in arid regions.

The Caatinga biome has a wide variety of plants which, despite their irregular distribution, are frequently used to feed animals. This study aimed to evaluate the gas production kinetics of Caatinga plants: Malva (Herissantia crispa), Aroeira (Myracrodruon urundeuva), Marmeleiro (Croton sonderianus), and Bamburral (Hyptis suaveolens). Buffel grass (Cenchrus ciliaris), a cultivated forage, was used as a control. For this evaluation, samples of Aroeira, Malva, Marmeleiro, Bamburral, and Buffel grass were weighed and then incubated in 100ml flasks containing rumen fluid and buffer solution at 39°C in a water bath. The volume of gases produced was measured with graduated syringes at various times. The parameters of in vitro degradation kinetics were estimated from cumulative gas production using the NLMIXED procedure of SAS (Statistical Analysis System, Cary, USA). Buffel grass showed higher gas production than the other samples (77.64ml), followed by the Caatinga samples, Malva and Aroeira (58.16ml and 54.05ml, respectively), which were statistically similar. In conclusion, we suggest that Malva and Aroeira are forage plants with promising potential to improve the nutrition of ruminants in arid regions, given their high protein content, moderate fiber content, and characteristics related to gas production identified with the in vitro digestibility test.

Enhancing Nutritional Potential: Plasma-Activated Water Treatment on Sweet Orange Peel Powder—Polyphenols, Flavonoids, Antioxidants, and Anti-Nutrients Optimization

Enhancing Nutritional Potential: Plasma-Activated Water Treatment on Sweet Orange Peel Powder—Polyphenols, Flavonoids, Antioxidants, and Anti-Nutrients Optimization

Metabolomic Approach Reveals the Nutritional Potential of Brosimum gaudichaudii, an Underexploited Native Brazilian Fruit

Brazilian Savanna biodiversity is abundant in native fruits with nutritional and sensory properties with potential technological applications. However, the information available regarding the proprieties of Brazilian native fruits is still limited. This study aimed to analyze the metabolic profile of Brosimum gaudichaudii fruits (BGF) using metabolomics approaches, besides its physicochemical and nutritional proprieties. BGF exhibited protein content at least two times higher than other native fruits. Fifty-five metabolites were identified by the metabolomics approaches, mainly fatty acids (n = 22), carbohydrates (n = 13), organic acids (n = 6), and polyphenols (n = 5). The most abundant constituents were D-fructose (42.97%) for sugars, L-asparagine (6.47%) for amino acids, succinic acid (44.11%) for organic acids, and linolenic acid (3.04%) for fatty acids. Highlighted phytochemicals included chlorogenic acid, α-amyrin, and γ-tocopherol. Additionally, this study revealed that BGF is a good source of vitamin C and dietary fiber and an excellent source of vitamin A. Future studies providing nutritional information and suggesting consumption methods and potential industrial applications are essential to familiarize consumers with these foods. Additionally, clarifying the appropriate planting and harvesting seasons can revive traditional practices, especially for native fruits like BGF.