Researchers at the University of Georgia say marigolds may offer a new source of plant-based protein as demand for alternative proteins continues to grow.
A recent study found that protein extracted from common marigolds contains roughly the same amount of protein as quinoa while offering several functional advantages. Researchers said the protein remains stable at higher temperatures than pea and chickpea proteins, making it a potential ingredient for baked goods.
Some proteins also improved emulsification, which could help bind foods such as salad dressings.
The study also found marigolds contain fiber, antioxidants and minerals including calcium, potassium and iron.
Researchers said edible marigolds have long been used in cultures around the world, though only certain varieties are safe to eat. They hope the findings could encourage new uses for flowers that are often discarded.
The study was published in ACS Food Science & Technology by a team of UGA and Indian Institute of Technology-Delhi researchers.
