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Is a humble flower a new superfood?
WSB-TV • • science
Key Points:
- A University of Georgia study found that marigold flowers contain protein levels comparable to quinoa and other plant-based sources, making them a potential new source of plant-based protein.
- Marigolds maintain protein stability at higher temperatures, similar to chickpeas, which makes them suitable for baking and other cooking applications.
- The amino acid profile of marigolds may add an umami flavor to foods, enhancing their culinary potential beyond ornamental use.
- Researchers highlighted the possibility of repurposing billions of discarded flowers annually for food, suggesting marigolds and potentially other edible flowers could contribute to sustainable food sources.
- The study challenges traditional perceptions of marigolds, emphasizing their unique functional properties and potential benefits in food formulation.
