A contribution to nutritional studies on Crocus sativus flowers and their value as food.

Highlights: [•] Whole Crocus sativus L. flowers were characterized in this study. [•] Stamens are the flower parts with the highest total and insoluble dietary fiber. [•] Floral bio-residues, stamens and stigmas are balanced sources of dietary fiber. [•] Whole flowers have high ash, protein and carbohydrates and low fat. [•] Flowers and saffron bio-residues show high mineral content, especially iron. [ABSTRACT FROM AUTHOR]