How Many Calories Are in a Marigold?

December 3, 2025 •

3 min read

According to botanical analysis, edible flowers like marigolds have a very low caloric density, with their energy contribution considered negligible in a standard diet. This guide explores exactly how many calories are in a marigold, clarifies the distinction between different types, and discusses their unique nutritional properties.

Quick Summary

This article details the negligible caloric content of edible marigold flowers, highlighting their nutritional benefits like carotenoids and antioxidants. It covers different types of marigolds, safety precautions, and ways to use them in cuisine for both flavor and decoration.

Key Points

Negligible Calories: The caloric content of edible marigold flowers is so low that it is considered nutritionally insignificant.
Rich in Antioxidants: Edible marigolds are a great source of antioxidants, flavonoids, and carotenoids that combat inflammation and oxidative stress.
Boosts Eye Health: The vibrant petals contain lutein and zeaxanthin, carotenoids known to support vision and protect against age-related macular degeneration.
Identify the Right Variety: Only consume edible species like Signet Marigold (T. tenuifolia) or Pot Marigold (C. officinalis). Never eat marigolds treated with pesticides.
Safe Culinary Use: Use marigold petals as a calorie-free garnish for salads, infuse them in teas, or use them as a natural food coloring for a touch of flavor and aesthetic.
Vibrant Color, Delicate Flavor: Marigold petals add a beautiful golden color and a mild, spicy, or citrusy flavor to dishes, depending on the variety.

The Minimal Caloric Contribution of Edible Flowers

When considering how many calories are in a marigold, the answer is remarkably low. The petals of common edible varieties, such as Tagetes tenuifolia (Signet Marigold) and Calendula officinalis (Pot Marigold), consist mostly of water, fiber, and trace amounts of carbohydrates, proteins, and fats. Given the small quantities typically used for culinary purposes—as a garnish on salads or infused in teas—the total caloric intake is virtually zero. For reference, nutrition databases often categorize "edible flowers" as having a calorie count so minimal it is listed as negligible. This makes marigolds an excellent, calorie-free way to add vibrant color and subtle flavor to your dishes.

Marigold Varieties and Edibility

Not all plants with the name "marigold" are the same, and it is crucial to differentiate between edible and ornamental types. The Tagetes genus includes many species, while Calendula is a different genus often called "pot marigold." For safe culinary use, it is vital to know the variety you are consuming.

Signet Marigolds (Tagetes tenuifolia): Known for their delicate, citrusy flavor, both the petals and leaves are edible.
Pot Marigolds (Calendula officinalis): These have a mild, peppery taste and are a popular saffron substitute for adding color.
African & French Marigolds (Tagetes erecta & patula): The petals of these are edible, but often have a stronger, tangier flavor, so they should be used in moderation.

Always source marigolds from a reputable, organic grower or your own pesticide-free garden to ensure they are safe for consumption. Never eat flowers from a florist or garden center unless you can confirm they are untreated.

Nutritional Profile and Health Benefits Beyond Calories

While the caloric content is minimal, edible marigolds offer nutritional value in the form of beneficial compounds. They are rich in phytochemicals that provide color, flavor, and health benefits.

Key Nutrients in Edible Marigolds

Antioxidants: Marigolds are packed with antioxidants, which help protect the body from oxidative stress and inflammation.
Carotenoids: The vibrant yellow and orange colors come from carotenoids like lutein and zeaxanthin, which are important for eye health and may help protect against age-related macular degeneration. Marigold petals, especially from certain species like Tagetes erecta, are a significant commercial source of lutein.
Essential Oils: Some varieties contain essential oils that contribute to their unique aroma and flavor.
Vitamins and Minerals: In smaller quantities, marigolds can provide trace amounts of vitamins like Vitamin C and essential minerals.

Comparison of Marigold Types


Feature	Signet Marigold (T. tenuifolia)	Pot Marigold (C. officinalis)	French Marigold (T. patula)
Edibility	Flowers and leaves edible.	Petals are edible and commonly used.	Petals are edible; use sparingly.
Flavor Profile	Delicate, citrusy, and tangy.	Mildly peppery and slightly spicy.	Tangy and sometimes bitter.
Culinary Use	Garnish, salads, desserts.	Saffron substitute for color, soups, teas.	Coloration for rice, soups, garnish.
Primary Caloric Content	Negligible.	Negligible.	Negligible.
Noteworthy Nutrients	Carotenoids, antioxidants.	Carotenoids (Lutein), antioxidants.	Carotenoids (Lutein), antioxidants.

Incorporating Marigolds into Your Diet

Using marigolds in your cooking is a fantastic way to enhance dishes with color and a delicate flavor without adding significant calories. Here are some simple ideas:

Garnish: Sprinkle fresh, edible marigold petals over salads, fruit desserts, or roasted vegetables for a pop of color and subtle flavor.
Infusions: Add petals to hot water to create a soothing herbal tea, or infuse them in vinegar or oil to create a flavored condiment.
Saffron Substitute: For a budget-friendly option, use pot marigold petals to give rice or soups a beautiful golden hue.
Baked Goods: Fold petals into bread dough, cookie batter, or cakes to add color and a mild, herbaceous flavor.

Conclusion: A Nutrient-Dense, Calorie-Negligible Garnish

In conclusion, the number of calories in a marigold is so low that it is considered nutritionally insignificant. The true value of edible marigolds lies not in their energy content but in their rich profile of antioxidants and carotenoids, such as lutein and zeaxanthin, which support overall health, particularly eye health. By understanding the difference between edible and non-edible varieties and practicing safe consumption habits, you can enjoy these vibrant flowers as a nutritious, beautiful, and virtually calorie-free addition to your culinary creations.

For more detailed information on the health benefits of edible plants, consider referencing the National Institutes of Health (NIH) database on medicinal plants.

Frequently Asked Questions

No, not all marigolds are safe for consumption. Only certain varieties like Signet Marigold (Tagetes tenuifolia) and Pot Marigold (Calendula officinalis) are considered edible. Never consume flowers from a nursery or florist, as they may be treated with pesticides.

The flavor of marigold petals varies by species. Signet marigolds offer a delicate citrusy taste, while pot marigolds have a mildly peppery flavor. French marigolds can be more pungent and are best used sparingly.

Yes, pot marigold petals (Calendula officinalis) have been historically used as a less expensive alternative to saffron. They impart a beautiful golden-yellow color to dishes like rice and soups.

Beyond their negligible caloric impact, edible marigolds offer antioxidants, including carotenoids like lutein and zeaxanthin, which are known to support eye health. They also have anti-inflammatory properties.

To prepare marigolds for eating, pluck the petals from the flower head, ensuring you only use untreated flowers grown for consumption. Wash them gently and add them fresh to salads, or dry them for infusions and teas.

No, given their extremely low caloric content, adding marigold petals as a garnish or flavor enhancer will not negatively impact a weight-loss diet. They can add aesthetic appeal and nutritional benefits without adding calories.

The safest option is to grow them yourself organically from seed, or source them from a specialty edible flower grower. Avoid purchasing marigolds from garden centers, as they are often treated with chemicals unsafe for human consumption.