## 3 Results and Discussion  
### Nutritional Composition of Prunus dulcis Blossoms (PDBs) and Prunus dulcis Blossom Oil (PDBO)  
Protein, a fundamental dietary element important for daily consumption, was the first nutrient examined. According to the results and Table 1, PDBs exhibit a notably low protein content (1.34 \(\pm\) 0.02%), in stark contrast to the nut, which contains a substantial protein content of 21.26% [41]. Comparative studies on protein content across edible flowers yielded insightful findings. Notably, _Brassic oleracea_ var. _italica_ (broccoli) contained 3% crude protein, hibiscus exhibited 2.7%, and _Brassic oleracea_ var. _botrytis_ (cauliflower) contained only 1.9% [42]. Similarly, an analysis by [PERSON] et al. [43] on banana flowers of two cultivars (cvs. _Baxijiao_ and _Paradisical_) revealed a protein content in the range of 1.62-2.07 g/100 g. These values are comparable with our findings. Furthermore, an exploration of wild edible flowers in Mexico demonstrated higher protein content, ranging from 11.3 g/100 g in _Arbutus xalapensis_ to 27.4 g/100 g in _Erythrina caribaea_[44]. This substantiates the notion that edible flowers generally lack a high protein content, specifically blossoms. Carbohydrates, as pivotal sources of energy for the human body, are rich in dietary fiber and vital nutrients. Our study showed that PDBs contain a quantity of carbohydrates significantly lower than that found in the kernel of _Prunus dulcis_, which ranges from 13.34 \(\pm\) 1.54 to 18.59 \(\pm\) 2.22 g/100 g [45]. Comparatively, conventional foods like chicken breast contain far less carbohydrates, whereas vegetables such as broccoli and cauliflower contain a carbohydrate content of up to 5% [42]. However, compared with other well-known edible flower species like banana, primula, and chive, our findings vary. PDBs can be considered relatively rich in carbohydrates compared to banana blossoms, which contain a carbohydrate content of only 1.2% [41], while compared with primula and chive blossoms that contain carbohydrate contents of 76.8% [46] and 50.0% [47], respectively, it can be considered poorer in carbohydrates. The _Prunus dulcis_ nut is globally known for its oil content that can vary from 46 to 64% [48]. The fat content of PDBs was found to be low (1.75 \(\pm\) 0.05%), but the fatty acids that were identified and quantified (Table 2) are of great interest. Particularly noteworthy are significant compounds like oleic acid (C18:1) at 25.17%, linoleic acid (C18:2, \(\omega\)-6) at \begin{table}
\begin{tabular}{c c c} \hline \hline
**Crude Protein (g/100 g dw)** & **Carbohydrates (g/100 g dw)** & **Fat (g/100 g dw)** \\ \hline
1.34 \(\pm\) 0.02 & 29.97 \(\pm\) 1.04 & 1.75 \(\pm\) 0.05 \\ \hline \hline \end{tabular}
\end{table} 
Table 1: Nutritional composition of _Prunus dulcis_ blossoms. 15.64%, and linoleic acid (C18:3, \(\omega\)-3) at 10.15%. The presence of \(\alpha\)-Eleostearic acid (C18:3, \(\omega\)-3 isomer) is of particular significance. \(\alpha\)-Eleostearic acid functions as an antioxidant and has demonstrated lipid peroxidation reduction in plasma and erythrocyte membranes in patients with diabetes [49]. Monousaturated fatty acids (MUFAs) are also important, accounting for 25.17% of fatty acids. MUFAs are known for their anti-inflammatory and cardiovascular benefits [50], and are commonly abundant in nuts, avocados, and olive oil [51]. Additionally, an examination of unsaturated fats (UFAs), which are important for improving blood cholesterol levels and combating inflammation, yielded noteworthy results [52]. Our study identified a 67.56% UFA content in PDBO. It is important to mention that a large amount of saturated fatty acids (SFAs) (32.44%) were also found, that is, fats that can be synthesized naturally by the organism but can be found in foods such as full-fat dairy products, red meat, and poultry [53]. Moreover, our findings highlight a substantial presence of polyunsaturated fatty acids (PUFAs) at 42.39%, whose daily consumption should be limited [54].