Which Flower Is Rich in Protein? Uncovering Edible Floral Sources

January 12, 2026 •

3 min read

While many edible flowers are celebrated for their vibrant colors and delicate flavors, new research reveals some are also surprisingly nutritious. Certain species contain notable protein levels, challenging the common perception that flowers are purely ornamental. These blooms, especially when dried, can offer a unique and valuable source of plant-based protein for culinary applications.

Quick Summary

Some edible flowers, including magnolia and elderflower, offer a considerable amount of protein, especially when measured on a dry-weight basis. Pollen is also a highly concentrated protein source. Learn which flowers are best for protein content and how to use them.

Key Points

Top Protein Flowers: Magnolia, elderflower, and black locust are among the most protein-rich edible flowers, especially in their dried form.
Pollen's High Protein: Pollen, the key component for bees, is a highly concentrated source of protein and essential amino acids.
Beyond Protein: Edible flowers also provide a wealth of antioxidants, vitamins (A, C, E), and minerals, contributing to overall health.
Sourcing is Critical: Always ensure edible flowers are sourced from a safe, reputable supplier and are free from pesticides and chemical treatments.
Culinary Applications: Use these flowers in salads, desserts, syrups, and infusions to add both nutritional value and unique visual appeal.
Gradual Introduction: If you are new to edible flowers, introduce them in small quantities to check for any sensitivities or allergic reactions.

The Surprising Protein Potential of Edible Flowers

When considering plant-based protein sources, vegetables, legumes, and seeds often come to mind. However, a growing body of research is shedding light on the nutritional composition of edible flowers, revealing that some can be a valuable source of protein. While the protein content can vary significantly by species and preparation method, flowers from woody plants tend to offer a higher concentration of protein compared to their herbaceous counterparts.

Top Contenders for Protein-Rich Flowers

Several studies have identified specific flowers with impressive protein levels, particularly when analyzed in their freeze-dried state. These include:

Magnolia (Magnolia × soulangeana): Topping the charts in a recent study, magnolia flowers were found to contain over 21.6 g of protein per 100 g of dry matter. This positions them as one of the most protein-dense edible flowers documented.
Elderflower (Sambucus nigra): Known for its delicate flavor, elderflower also packs a nutritional punch, offering nearly 20 g of protein per 100 g dry weight.
Black Locust (Robinia pseudoacacia): With about 17.8 g of protein per 100 g dry matter, the flowers of the black locust tree represent another significant source.
Kachnar (Bauhinia variegata): A traditionally consumed edible flower in the Western Himalayas, Kachnar has been found to contain over 13.5 g of crude protein per 100 g and high levels of water-extractable proteins.
Squash Blossoms (Cucurbita pepo): Research has shown squash blossoms to contain notable protein content, measuring around 18.1 g per kg of dry weight.

Pollen: A Highly Concentrated Protein Source

Beyond the petals, the pollen within flowers is an incredibly concentrated source of protein and amino acids. Pollen is a honey bee's primary source of protein, containing an average of 22.7% crude protein, including essential amino acids like methionine, lysine, and tryptophan. Different plant species produce pollen with varying protein levels, but many offer a protein content ranging from 12% to 30%. The high nutritional value of pollen makes it a sought-after dietary supplement, although methods may be needed to improve the digestibility of its proteins due to resistant cell walls.

The Complete Nutritional Profile of Edible Flowers

While protein content is a key highlight, edible flowers offer a wide array of other health-promoting compounds:

Antioxidants: Many edible flowers, including roses and calendula, are rich in antioxidants like flavonoids and carotenoids, which combat oxidative stress in the body.
Vitamins and Minerals: They are excellent sources of vitamin C, vitamin A, and other essential nutrients. Minerals like potassium, calcium, and iron are also commonly found.
Dietary Fiber: Flowers like calendula and cornflower have high levels of total dietary fiber, which is important for digestive health.

Comparing Protein Content in Select Edible Flowers

To provide a clearer picture, here is a comparison of protein and fiber content for several edible flowers, based on studies of their freeze-dried petals.


Edible Flower	Protein (g/100g dry matter)	Total Fiber (g/100g dry matter)	Family	Form
Magnolia	21.61	13.22	Magnoliaceae	Woody
Elderflower	19.70	29.13	Adoxaceae	Woody
Black Locust	17.83	28.17	Fabaceae	Woody
Lilac (Violet)	15.63	17.21	Oleaceae	Woody
Cornflower	9.58	53.06	Asteraceae	Herbaceous
Marigold	8.70	62.33	Asteraceae	Herbaceous

Culinary Uses and Safety Considerations

Incorporating protein-rich flowers into your diet can add a unique flavor and nutritional boost. They can be used as beautiful garnishes for salads and desserts, infused into drinks, or added to jams and syrups. For example, magnolia petals can be candied for sweets, while elderflowers can be used to make fritters or a refreshing syrup. When consuming any edible flower, safety is paramount. Always ensure the flowers are from a reputable source, such as an organic grower, and have not been treated with pesticides.

Conclusion

While they will not replace primary protein sources like meat or legumes, specific edible flowers such as magnolia, elderflower, and black locust offer a notable amount of protein, particularly on a dry-weight basis. Coupled with their high content of antioxidants, vitamins, and minerals, these blooms can be a valuable and beautiful addition to a balanced diet. Consumers interested in exploring plant-based protein options can confidently add a variety of edible flowers to their culinary repertoire, always prioritizing safe sourcing and preparation. For more in-depth nutritional data and studies on edible flowers, the National Institutes of Health offers a valuable resource.

Frequently Asked Questions

Research indicates that the magnolia flower (Magnolia × soulangeana) is particularly rich in protein, measured at over 21.6 grams per 100 grams of dry matter.

You should only consume flowers that are confirmed edible and grown specifically for consumption, ensuring they have not been treated with any pesticides, herbicides, or other chemicals. Flowers from a florist or garden center are generally not safe to eat.

Yes, flower pollen collected by bees is an edible and highly concentrated source of protein and amino acids. It is often consumed as a dietary supplement.

While certain edible flowers have notable protein content, especially per dry weight, they are not intended as a primary protein source. They serve better as a supplement to add nutritional value and visual interest to meals, complementing more traditional protein sources like legumes, seeds, and nuts.

In addition to protein, edible flowers are rich in vitamins, including C, A, and E, as well as minerals like potassium, calcium, and iron. They also provide beneficial antioxidants, which contribute to various health benefits.

Yes. Many flowers are toxic and should not be eaten. For example, flowers from daffodils, foxglove, and oleander are poisonous. Always verify a flower's edibility before consumption.

Edible flowers can be incorporated into a diet in various ways. They can be used fresh as a garnish for salads, infused into teas and syrups, or added to desserts and baked goods. For example, magnolia petals can be candied, and elderflowers can be made into a cordial.