Exploring the mineral and nutritional value of flowers as a source for human health
Department of Floriculture and Landscaping, College of Agriculture, Vellanikkara, Kerala, 680656, India. Corresponding e-mail: resmi.paul@kau.in
DOI: https://doi.org/10.37855/jah.2026.v28i01.27
Globally, there is a growing demand for food with flavour and visual appeal. The quality of ingredients, as well as their presentation, plays a key role in the overall appeal of food. Edible flowers can enhance the attraction and appearance of individual dishes. Insights into the composition and nutritional benefits of edible flowers are valuable and provide strong reasons to incorporate them into the diet. The current research evaluates the nutritional composition of ornamental flowers by measuring moisture content and protein, fat, fiber, vitamin C, ash and minerals, including sodium, magnesium, calcium, iron, phosphorus and potassium. Contrary to popular belief, some ornamental flowers possess notable nutritional value, particularly Nelumbo nucifera, Tagetes patula and Hibiscus rosa-sinensis. The high fibre content in Nelumbo nucifera reached 20 per cent, together with its total ash (10.00 %), magnesium (11.49 mg/100g), calcium (31.24 mg/100g) and potassium (104.66 mg/100g), demonstrating this plant as a promising source to obtain these essential nutrients. Analysis of Tagetes patula reveals multiple essential minerals, including 11.79 per cent protein, 10.43 mg/100g fat, 15.30 mg/100g sodium, 10.61 mg/100g magnesium, 2.31 mg/100g iron, 22.40 mg/100g phosphorus and 79.40 mg/100g potassium. The sodium level of Hibiscus rosa-sinensis reached 16.23 mg/100g while providing magnesium content (12.89 mg/100g). The research demonstrates that ornamental flowers can serve as functional food ingredients, providing essential vitamins and minerals that are not commonly found in typical diets.
