This book is the result of collaboration between botanists and food chemists with the purpose
of improving the knowledge of the main wild species of traditional use as foods in the
Mediterranean area focus on ethnobotanical aspects natural production uses and nutritional
aspects. One of the novelties of the book would be the publication of complete food composition
tables of more than 40 species which are not usually included in nutrient databases of foods.
Many of the data included comes from the chemical analysis of representative samples of these
species and other are compiled from the scientific literature. Since this topic had not been
fully studied this book provides an interesting tool to be used with the purpose of the
revalorization of wild food species preservation of their traditional uses and also as
alternatives to improve the diversity of modern Mediterranean diets.
