A research team from the University of Georgia has discovered that the common garden plant, pot marigold (Calendula officinalis), could serve as a valuable source of plant-based protein. Scientists found that its petals are rich in protein, making them suitable for use in food production. The study’s findings were published in ACS Food Science & Technology.
The researchers were motivated by data on the massive scale of floral waste. In several countries, up to 40% of cultivated marigolds are discarded, and the flower industry sends millions of blooms to landfills every year.
Meanwhile, dried marigold petals contain about 10% protein, which is comparable to plant-based sources such as quinoa, oats, and wheat. The most valuable component is the protein albumin, which makes up two-thirds of the flower’s total protein content.
It is notable for its high heat resistance: albumin retains its beneficial properties when heated to 105 °C, making it a promising ingredient for baked goods and other products that require thermal processing. Additionally, this protein effectively holds water and oil, which is crucial for creating stable emulsions, particularly sauces and dressings.
The study also revealed that marigold proteins are rich in amino acids responsible for the umami flavor, while the petals additionally contain fiber, calcium, potassium, iron, and antioxidants.
The authors emphasize that all of the above applies to Calendula officinalis, but not to other, purely ornamental varieties of the plant.
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