Home / Science / Flower Power: Marigolds Emerge as New Protein Source
Flower Power: Marigolds Emerge as New Protein Source
5 Jul
Summary
- Marigold flowers contain protein comparable to quinoa.
- Their proteins remain stable at higher temperatures.
- Certain marigold varieties are safe and edible for consumption.
New research from the University of Georgia suggests that marigold flowers could become a significant player in the plant-based food market.
These flowers boast protein content on par with quinoa and are rich in fiber, antioxidants, calcium, potassium, and iron. Notably, proteins extracted from marigolds demonstrate greater thermal stability than those from peas and chickpeas, positioning them as a viable ingredient for baked goods.
Beyond their nutritional value, marigold proteins may also aid in emulsifying ingredients in products like salad dressings and could impart an umami flavor. This research underscores the potential of utilizing billions of dollars worth of discarded flowers annually.
While commonly grown ornamentally, specific marigold varieties, such as Calendula officinalis (pot marigold) and those in the Tagetes genus, are identified as edible. Their petals are already used in cuisines worldwide for teas, soups, and garnishes, offering a unique flavor profile.
