Water lentil rich in nutrients and bioactive components - A powerful group of vegetables for humanity's future plant-based diet

ABSTRACT Background Water lentils have the potential to be a future sustainable food source on the planet as well as for space travel. In this review, various species of the Lemnaceae family were analysed for their nutritive and antinutritive properties, and their future relevance for nutrition and health of a growing world population. Scope and approach Several water lentil species are characterised by high content of proteins, fibre and health-promoting phytochemicals. Their protein quality significantly exceeds that of cereals. Moreover, the protein digestibility-corrected amino acid score varies between 0.67 and 0.98. In addition, they have valuable techno-functional properties. Protein from Lemna minor is used in the production of egg substitutes and plant-based meat alternatives. The lipids have a high omega-3 fatty acid content. Species of Wolffia have a remarkably favourable n-6/n-3 ratio of less than 1. A significant feature of water lentils is their ability to contribute to the supply of vitamin B 12 through symbiotic bacteria. In addition to direct consumption and the use of individual components as food ingredients, certain Wolffia species also offer a platform for biopharmaceutical production of recombinant proteins, synthesis of bioactive metabolites and development of functional foods. Key findings and conclusions Overall, water lentils are rich in nutrients. Noteworthy, as a constituent of plant-based diet, water lentils have the potential to close gaps in the supply of vitamin B 12 and omega-3 fatty acids. Additionally, antinutritive compounds such as phytate, oxalate, or nitrate do not have a substantial impact on the nutritional benefits of water lentils.