Hungry for more protein? An ‘overlooked’ garden staple packs a powerful protein punch
Pot marigold flowers, often discarded after ornamental use, may serve as a sustainable and protein-rich food source according to new research. The flowers contain proteins stable at high temperatures and exhibit emulsifying properties, making them potentially useful in various food applications. They also offer antioxidants, vitamins, and compounds linked to skin healing and immune support.
- ▪Pot marigold flowers are frequently discarded after ornamental use, with an estimated 40% of production treated as waste.
- ▪Researchers extracted proteins from dried marigold powder that remained stable up to 221°F, outperforming pea and chickpea proteins in heat resistance.
- ▪The protein extracts showed strong emulsifying properties, which could improve texture in foods like baked goods and salad dressings.
- ▪Marigold petals are rich in carotenoids and flavonoids, which act as antioxidants and can be converted into vitamins A and C.
- ▪Studies suggest calendula may support wound healing, with clinical trials showing improved recovery in C-section and diabetic foot ulcer patients.
Opening excerpt (first ~120 words) tap to expand
Nutrition Hungry for more protein? An ‘overlooked’ garden staple packs a powerful protein punch By McKenzie Beard Published May 2, 2026, 12:22 p.m. ET This isn’t your garden-variety kitchen ingredient. A new study suggests that once you’re done admiring a common ornamental flower for its looks, it could actually double as a surprisingly rich source of plant-based protein. An added bonus: it’s also packed with antioxidants, vitamins and minerals that may support skin, immunity and digestive health. 3 Dried marigold powder is frequently used in creams and lotions for soothing skin. New research suggests it may also serve as a source of protein. Ekaterina – stock.adobe.com The findings come as America’s protein obsession shows no signs of slowing.
…
Excerpt limited to ~120 words for fair-use compliance. The full article is at New York Post.
Discussion
0 commentsMore from New York Post
