Is it safe for flowers to cook?

Friends in Guangzhou may find that hibiscus, golden ginger, hibiscus, white chrysanthemum and modern rose have appeared on the dinner table, and the flowers we usually use to make tea can still be used for cooking. Is it safe?

Hibiscus flower

The study, based on procedures and methods for toxicological evaluation of food safety, showed that the amino acid and crude protein contents of the five edible flowers were higher than those of tomatoes, such as hibiscus flowers. Hibiscus flower, golden ginger flower, white chrysanthemum flower and modern rose have higher vitamin C content, in which the vitamin C content of hibiscus flower is 88.70 mg / 100g, which is 8.9 times that of cauliflower, 1.3 times that of cauliflower and 4.7 times that of tomato. The dry matter and crude fat content of five kinds of edible flowers were also higher than those of cauliflower and tomato.

Dishes made from these five kinds of flowers have been put on the restaurant table. Since a year ago, the Guangzhou Agricultural Technology extension Center has supplied these five kinds of flowers exclusively to some restaurants in Guangzhou. The person in charge of a restaurant said: "because flowers are green and natural food and taste delicious, steamed chicken with turmeric flowers, fragrant spareribs, stir-fried hibiscus flowers and hibiscus have become our signature dishes and are very popular with consumers."

The tests of acute toxicity, teratogenicity and subchronic toxicity on the flowers of these five kinds of flowers show that the cooked food of these five kinds of flowers is safe. Huang Banghai, director of the Guangzhou Agricultural Technology extension Center, said: "it is safe to eat these edible flowers after they are thoroughly cooked, but do not eat them raw." Our common vegetables such as cabbage and cabbage should not be eaten raw, because the nitrite content of uncooked cabbage and cabbage is too high, and this problem does not exist after cooking.