Background. Plants of the Lemnoideae subfamily, commonly known as duckweed, represent a promising source of plant protein with high nutritional value and broad potential applications in the food and biotechnology industries. The protein content in their biomass can reach up to 50 % of dry weight, with a favorable amino acid profile and high digestibility. These plants also provide trace minerals, dietary fiber, and bioactive compounds such as carotenoids, polyphenols and tocopherols, giving them the status of functional food with potential health benefits. Results of studies indicate that the consumption of duckweed-derived products may positively influence metabolic indicators and gut microbiota.
Results and conclusions. From a producer’s perspective, duckweed offers exceptionally high biomass productivity, a short growth cycle and easy adaptation to closed cultivation systems, enabling year-round production independent of climatic conditions. Biomass can be used for direct consumption or serve as a raw material for protein extraction, feed additive production and the generation of biogas or bioethanol. However, the introduction of duckweed into the food industry faces challenges, such as limited consumer acceptance and variability in raw material composition. Open cultivation systems require the  monitoring of heavy metals and biological contamination, while accidental escape of plants into the environment may result in the colonization of natural water bodies. Duckweed is characterized by low demand  for water, energy and cultivation area, and its production can be integrated with wastewater treatment and nutrient recycling systems. The combination of high nutritional value, production efficiency and low   environmental impact makes Lemnoideae a resource of strategic importance for sustainable food production.