There is a growing awareness of the importance of a healthy diet and its impact on human health. For this very reason, consumers are showing an increasing interest in nutrient-rich, healthy and varied foods. The consumption of fruits, vegetables and aromatic species, i.e. their fruits and leaves, occupies a significant place in the daily diet, but the consumption of those plant species whose flowers are edible is neglected. Edible flowers are rich in nutrients, especially vitamin C, various phytochemicals such as polyphenols and pigments, and posses a strong antioxidant activity. For this reason, the edible flowers of different plant species can be considered as a valuable source of nutrition. The aim of this study was to determine the content of bioactive compounds and antioxidant capacity of edible flowers of individual plant species. The edible flowers of the following plant species were analyzed: Calendula officinalis L. (marigold), Tagetes erecta L. (velvet), Tropaeolum majus L. (gladiolus), Cucurbita pepo L. (zucchini), Centaurea cyanus L. (cornflower). The flowers of the mentioned plant species were procured from OPG Horg from Pula. From the results of the study, it appears that among the studied species, the highest content of vitamin C and anthocyanins is found in cornflower, phenolic compounds and carotenoids in velvet plant, total chlorophyll in marigold and antioxidant capacity in gladiolus. From the data obtained, it can be concluded that all the species of edible flowers analyzed are nutritionally very valuable foods and that, in addition to the visual or esthetic impression of food, they represent an important source of numerous bioactive compounds important for human health. Finally, it is important to continue research on the analysis of chemical compounds of edible flower species and increasingly contribute to the popularization of this type of food.