Distinct Nutritional Profiles of Fermented Chamerion angustifolium from Natural, Organic, and Biodynamic Cultivation Systems: Evidence from a Four-Year Study.

This four-year study assessed the nutritional profiles of fermented Chamerion angustifolium leaves from natural, organic, and biodynamic cultivation systems. Vitamins, pigments, and sugars were analyzed under standardized aerobic solid-state fermentation (SSF) for 24 and 48 h. Biodynamically grown leaves showed 42.7% and 49.7% higher β-carotene levels than organically and naturally grown leaves, while naturally grown leaves accumulated the most chlorophylls and total sugars. Organic cultivation promoted the highest vitamin C and L-ascorbic acid concentrations. Prolonged fermentation (48 h) significantly enhanced vitamin C (18.48%) and L-ascorbic acid (16.50%) only in naturally grown leaves. These findings demonstrate consistent cultivation-dependent nutritional trends and highlight the functional potential of fireweed leaves as bioactive ingredient carriers for functional foods, with applications in dairy products, beverages, and dietary supplements.