A research team at the University of Georgia studied proteins from common marigold petals and compared them with other plant proteins like quinoa. The team found marigold petals contain about the same amount of protein as these plants.
Marigold protein extracts stay stable at higher temperatures than proteins from chickpea and pea, so they could be useful for baking. Some proteins also help emulsify and can bind ingredients in foods such as salad dressings. The amino acids in some proteins may add an umami flavour.
The flowers also provide hydration, fibre and minerals like calcium, potassium and iron. People can eat petals raw, cooked or dried, but not every marigold should be eaten.
Difficult words
- extract — part taken from a plant for studyextracts
- emulsify — mix liquids that usually do not mix together
- amino acid — small molecule that makes protein in foodamino acids
- hydration — water content or amount of water present
- fibre — plant material that helps digestion in humans
- mineral — natural element in food like calcium or ironminerals
- umami — a savoury taste often in meats and mushrooms
Tip: hover, focus or tap highlighted words in the article to see quick definitions while you read or listen.
Discussion questions
- Have you ever eaten flowers? Which ones did you try and how did they taste?
- Would you add marigold petals to a salad or a cooked dish? Why or why not?
- Which of the minerals listed (calcium, potassium, iron) is important to you and why?
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