A University of Georgia team examined proteins isolated from common marigold petals and compared them with other plant proteins. The researchers found that marigold petals contain about the same amount of protein as conventional plant sources such as quinoa.
Marigold protein extracts showed greater thermal stability than proteins from chickpea and pea, a quality that could make them suitable for baking. Some marigold proteins improved emulsification, which helps bind ingredients in products like salad dressings, and the amino acid mix in some proteins may contribute an umami flavour.
Beyond protein, the petals offer hydrating and antioxidant properties, high fibre and minerals including calcium, potassium and iron. Petals can be eaten raw or cooked and are used dried in teas and soups; stems and leaves are bitter. The study focused on Calendula officinalis and warned that not all marigold species are edible. The research appears in ACS Food Science & Technology and includes coauthors from UGA and the Indian Institute of Technology-Delhi.
Difficult words
- protein — molecules in food made of amino acidsproteins
- stability — ability to stay the same under heatthermal stability
- emulsification — process that helps mix oil and water
- umami — a savory taste often in cooked foodumami flavour
- antioxidant — a substance that protects cells from damageantioxidant properties
- fibre — parts of plants that help digestion
- edible — safe or suitable to eat
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Discussion questions
- Would you try marigold petals in a recipe? Why or why not?
- What foods could use marigold protein because of its properties? Give one or two examples.
- What information would you want before eating a new marigold species?
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