Comparative analysis of the nutritional, physicochemical, and bioactive characteristics of and for the evaluation of their potential as ingredients in functional foods.

and are unique plants that show significant bioactive properties and are used for the treatment of a variety of diseases. This study assessed the nutritional values, functional properties, chemical composition, and bioactive attributes of these plants as functional nutritional supplements. Compared to , had higher fat (4.76%), fiber (16.07%), total carbohydrates (55.87%), and energy (302.15 kcal/100 g DW), along with superior functional properties, including higher water and oil absorption capacities (638.81% and 425.85%, respectively) and foaming capacity and stability (25.67% and 58.48%). The investigation of volatile compounds found that had higher amounts of hotrienol (4.53%), yomogi alcohol (3.92%), caryophyllene (3.67%), and carvotanacetone (3.64%), which possess anti-inflammatory, antimicrobial, and antioxidant properties. contributed over 30% of the recommended dietary intake (RDI) of amino acids. It displayed superior levels of sodium (31.46 mg/100 g DW) and calcium (238.07 mg/100 g DW). It also exhibited higher levels of organic acids, particularly malic acid, butyric acid, and succinic acid, compared to . Fatty acid analysis revealed palmitic and linoleic acids as primary components in both plants, with having a higher palmitic acid content. also had higher vitamin C and thiamine levels. Although showed the highest total phenolic content (TPC), antioxidant activity, and capacity, demonstrated acceptable efficiency in TPC and antioxidant content. These findings highlight the potential of both species, particularly , as valuable sources of nutrients and bioactive compounds for various applications.