News Release: Marigolds Could Be Your Next Superfood

New study finds that flowers have high amounts of protein, fiber and other minerals

ATHENS, Ga. – As demand for new plant-based protein sources grows, a new study from the University of Georgia suggests the next big thing may be in a pot in your backyard: marigolds.

The researchers found that:

• Marigold flowers (Calendula officinalis, the common marigold) contain about the same amount of protein as conventional plant protein sources like quinoa.
• It can stay stable at higher temperatures than other plant proteins like chickpea and pea, making it ideal for baking purposes.
• The amino acid composition present may lend an umami flavor to foods.
• Some of the proteins enhance emulsification, which helps bind together foods like salad dressings.
• The flower also has hydrating and antioxidant properties, high fiber content and substantial amounts of minerals, such as calcium, potassium and iron.
• The flower petals can be eaten raw or cooked, with dried marigold working for teas and soups and garnishes.

“Billions of dollars of flowers are thrown away each year,” said Anand Mohan, corresponding author of the study and an associate professor in UGA’s College of Agricultural and Environmental Sciences. “Can you imagine if we were able to take those flowers and use them for food instead? Mother Nature still holds a lot of truth that we don’t know yet. We must look around and uncover it.”