Edible flowers: nutritional values and applications
Edible flowers: nutritional values and applications
edible flowers: nutritional values and applications
Flowers are not only beautiful to look at, but can also be a delicious and healthy addition to different dishes. Many flowers are edible and offer a variety of nutrients and taste experiences. In this article we will deal with the nutritional values of edible flowers and their applications in the kitchen.
nutritional values of edible flowers
Flowers contain a variety of nutrients, including vitamins, minerals and antioxidants. The exact nutritional values can vary depending on the type of flower, but in general edible flowers contain:
vitamins
- Vitamin C: Flowers such as marigold and nasturtium contain vitamin C that supports the immune system and promotes the production of collagen.
- Vitamin A: Flowers such as violets and dandelion flowers contain beta-carotene that the body can convert into vitamin A, which is good for eye health.
- Vitamin K: Flowers such as daisy and geraniums contain vitamin K, which plays an important role in blood clotting.
minerals
- Calcium: daisies and rose flowers are good sources for calcium that is important for strong bones and teeth.
- potassium: Flowers such as hibiscus and borage contain potassium that is important for maintaining healthy blood pressure and a normal heart function.
- iron: marigolds and mallow flowers contain iron that is required for the production of red blood cells and the oxygen transport in the body.
antioxidants
- Flavonoids: Flowers such as lavender and elderflower contain flavonoids that can act as antioxidants and reduce inflammation in the body.
- carotenoids: Taglils and canteens contain carotenoids that can protect the cells from damage by free radicals.
- anthocyanes: Lilac and gossip poppies contain anthocyans that are known for their anti -inflammatory properties.
Applications of edible flowers in the kitchen
Edible flowers are used in different ways in the kitchen to give the dishes color, taste and a special touch. Here are some popular applications of edible flowers:
salads and starters
Salads and starters can give edible flowers a nice color and fresh taste. For example, marigold flower petals and nasturtium can be used in green salads to add a bright orange or yellow glowing accent color. Veilchen and daisy blossoms are both decorative and edible and can give salads an interesting texture.
drinks
Edible flowers can also be used in drinks to give them an elegant note. Hibiscus flowers, for example, are often used to prepare refreshing iced teas and give them a deep red color and a fruity taste. Lavender flowers can be used in lemonades and cocktails to give them a floral aroma.
baked goods and desserts
Edible flowers can also be used in baked goods and desserts to give them a visual and taste upgrade. Rose petals can be used in cakes and cakes to give them a delicate rose scent and a romantic look. Lilac flowers can be cooked to syrup and poured over ice cream or pudding to give them a subtle purple taste.
herbal oils and essential
Edible flowers can also be used for the production of flavored herbal oils and essentials. For example, elderflower can be placed in olive oil to give it a floral taste that is ideal for drizzling salads and roasted vegetables. Borage blossoms can be inserted in vinegar to give it a mild cucumber taste that can be used well for salad dressings or as a marinade.
FAZIT
Edible flowers are not only decorative, but also a valuable source of vitamins, minerals and antioxidants. Your use in the kitchen offers a variety of ways to give dishes, taste and a special touch. From salads and starters to drinks to baked goods and desserts, there are countless applications for edible flowers. If you want to raise your culinary skills to the next level or just look for new taste experiences, try edible flowers and let yourself be surprised by your variety.
More about natural and healthy nutrition can be found in our advisory magazine ein-heilpraktiker.com