o:9705 Diversifying European diets with underutilized crops – insights from the DIVERSICROP action en Underutilized crops offer significant potential to improve nutrition, strengthen food security and support more sustainable food systems in Europe. Peas, chickpeas and rye are nutrient-dense, environmentally resilient and culturally relevant crops whose potential remains underexploited in contemporary diets. This work, conducted within the DIVERSICROP action, synthesizes current knowledge on their nutritional value, health-promoting properties and agronomic benefits, while also exploring practical pathways for their wider dietary adoption. Evidence from recent review studies shows that peas are rich in high-quality protein, dietary fiber, vitamins and minerals as well as bioactive compounds with antioxidant and anti-inflammatory properties. Chickpeas provide valuable protein, fiber and micronutrients, although the presence of antinutritional factors may reduce bioavailability; these effects can be mitigated through processing methods such as soaking, fermentation and cooking. Rye contributes high levels of dietary fiber and functional compounds associated with digestive and cardiovascular health, while also supporting resilient and sustainable cereal production systems. To translate scientific evidence into practical dietary solutions, the DIVERSICROP network is developing a collaborative European cookbook that collects traditional and innovative recipes featuring these crops. By integrating nutritional knowledge, sustainability considerations and culinary heritage, this initiative aims to promote healthier, taste-driven and environmentally sustainable diets across Europe. 2026-06-03T10:34:09.674Z 44 no 46 Marija Knez Centre of Research Excellence in Nutrition and Metabolism, Institute for Medical Research, National Institute of Republic of Serbia, University of Belgrade 46 Jelena Milešević Centre of Research Excellence in Nutrition and Metabolism, Institute for Medical Research, National Institute of Republic of Serbia, University of Belgrade 46 Bogdana Simonović Centre of Research Excellence in Nutrition and Metabolism, Institute for Medical Research, National Institute of Republic of Serbia, University of Belgrade 46 Claire Copperstone Department of Food Science, Nutrition and Dietetics, Faculty of Health Sciences, University of Malta 46 Nada Ćujić Nikolić Institute for Medicinal Plants Research “Dr. Josif Pančić”, Belgrade 0000-0002-6736-3637 46 Daiva Zadeike Department of Food Science and Technology, Faculty of Chemical Technology, Kaunas University of Technology, Kaunas, Lithuania 46 Amil Orahovac Faculty of Food Technology, Food Safety and Ecology, University of Donja Gorica, Podgorica, Montenegro 46 Balint Balaz ESSRG Nonprofit Ltd., Budapest, Hungary 46 Sonia Negrao School of Biology and Environmental Science, University College Dublin, Dublin, Ireland application/pdf 4422654 https://unilib.phaidrabg.rs/o:9705 no yes 1 70 92000004 71A10 CULTIVATING CONNECTIONS 3 COST 2026 127 127 3 COST 2026 2026