UGA Researchers Find Marigolds Match Quinoa Protein, Stay Stable at High Heat
Updated
Updated · WSB Atlanta · Jul 5
UGA Researchers Find Marigolds Match Quinoa Protein, Stay Stable at High Heat
2 articles · Updated · WSB Atlanta · Jul 5
Summary
University of Georgia researchers found marigold flowers contain roughly as much protein as quinoa, pointing to an overlooked plant-based food source.
The study said marigold proteins remain stable at higher temperatures—similar to chickpeas—making the flowers potentially useful for baking and other food formulations.
Researchers also said marigolds’ amino acid profile may add umami flavor, giving the ornamental flower both nutritional and functional value in foods.
Billions of dollars of flowers are discarded each year, and the team said marigolds could help turn some floral waste into edible products while prompting a broader look at other flowers.