The world diet is constantly moving towards eating habits that bring negative consequences to
health, cultural identity, and food diversity. This profile is evidenced when there is a greater
intake of processed products to the detriment of minimally processed or fresh products, leading
to a nutritional imbalance proportional to the high amounts of calories ingested. Thus, the Non Conventional Food Plants act as a food alternative that is little recognized and explored in its
nutritional potential. The objective of this work was to elaborate an ebook with recipes
involving the PANC common in the Amazon region, as well as the validation in laboratory and
the development of technical data sheets to understand the nutritional information. This is an
experimental, descriptive and quantitative study, in which nine recipes were selected, three for
each plant analyzed (green banana, nettle and vinegar plant). The culinary practices of the
plants, green banana, purple vinegar and nettle, considered in the Amazon region as non conventional genera, were studied. The process of validation of the preparations with these
vegetables (green banana biomass, rice with purple vinegar and nettle soup) allowed the
elaboration of new recipes adapted from the literature and their respective technical sheets.
Moreover, it was also possible to list six other recipes for the compendium of the ebook on
PANC in our region (green banana biomass with cupuaçu filling and green banana biomass
cupcake stuffed with chicken, vinegar plantain tea with ginger, vinegar plantain flower jelly,
nettle tempura and nettle cake). Thus, the information found on these unconventional foods,
was innovative for our region, because the PANC researched are easily accessible and are part
of the flora of the Amazon region.
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