###### Abstract  
The objective of this study was to evaluate the variation in the mineral concentrations of the infloresresences of _Yucca filifera_ (izote), _Agave salmiana_ (maguey), _Diphysa americana_ (cuachepil), and _Chamadorea tepejilote_ (tepejilote) in samples collected from different communities in Oaxaca, Mexico. For each sample, the concentrations of macro- and microelements were determined via inductively coupled plasma-optical emission spectrometry (ICP-OES). For each species, significant differences (\(p<0.05\)) in mineral contents were detected on the basis of geographic sampling origin, both among and within locations, for all the minerals evaluated except for Na in all the cases, Cu in izote and tepejilote, and Si in maguey. The macro- and microelement patterns range from highest to lowest concentrations were as follows: K \(>\) Ca \(\geq\) P \(>\) Mg \(>\) S \(>\) Na and Si \(>\) Fe \(\geq\) Zn \(>\) Mn \(>\) Cu \(>\) Mo. High values were recorded in tepejilote, whereas low values were observed in cuachepil, magney pulquero, and izote. The average values between species ranged from 199.1 to 3650.3, 243.6 to 3383.7, 354.8 to 941.7, 164.5 to 1281, 76.2 to 1142.9, 1.3 to 44.7, 4.27 to 201, 2.41 to 13.67, 3.08 to 9.23, 0.81 to 13.65, and 0.52 to 3.09 mg 100 g\({}^{-1}\) dw in K, Ca, P, Mg, S, Na, Si, Fe, Zn, Mn, and Cu, respectively, indicating a nutritional source in the regions where they are distributed. metabolic functions; minerals; traditional diets; structural macroelements 2020 IEEE/RSJ Web Web Conference (2020), 2020 IEEE/RSJ Web Conferencestructural, morphoanatomical, and functional differences between flowers and young edible leaves/stems can lead to differences in their chemical compositions [6]. In recent decades, interest in edible flowers from both consumers and food researchers has increased, not only in traditional edible flowers (e.g., cauliflower, broccoli, artichoke, hibiscus, and pumpkin flowers) but also in ornamental flowers and/or aromatics (e.g., rose and chrysanthemum) to be consumed fresh, cooked, or processed. When fresh, they add color or aesthetic value to dishes, and when processed, they add flavor, texture, aroma, and combinations of exotic flavors. However, their dietary contributions in terms of functional compounds and nutritional composition need to be understood [7; 8; 9; 10]. In general, vegetables provide water, proteins, carbohydrates, and fatty acids and are essential sources of micro- and macroelements, both for enzymatic and structural-functional metabolic functions, and the amounts of these components that they contribute vary from species to species based on genetic and ontogenetic aspects, growth conditions, and forms of processing [11]. The most recent studies have shown that edible flowers contain high contents of macroelements such as K, P, and Mg and microelements (Fe, Zn, and Mn) [12; 13; 14] and are potential sources of minerals. The consumption of flowers enhances familiar nutrition and prevents health problems associated mainly with food [7; 15]. For example, K, Ca, Mg, and P are associated with many biological processes, such as risk reductions against cardiovascular diseases, osteoporosis, kidney diseases, diabetes, LDL cholesterol, and colorectal cancer [16; 17]. Similarly, Zn, Fe, Cu, and Mn are cofactors in a series of enzymes related to physiological-functional processes involved in cell homeostasis, the immune system, bone metabolism, the central nervous system, and wound healing, among other processes [18; 19; 20; 21]. In Mexico, the flowers of various species of _Agave_ (e.g., _A. angustifolia_, _A. americana_, and _A. salmiana_), _Yucca_ (e.g., _Y. filifera_, _Y. schidigen_, and _Y. elephantipes_), _Diphysa americana_, and _Chmaedorea tepejilote_ are significant nutritional sources for diverse cultural groups [22; 23; 24]. Like other legumes, seeds, and edible leaves, the flowers of _A. salmiana_ and _Y.