Herb
Rose
Culinary rose is the fragrant flower of Rosa species used as petals, buds, and distillates in Middle Eastern, South Asian, and European sweets, drinks, and rice dishes. Damask and cabbage roses lead flavour work; only unsprayed culinary grades should be eaten. Rose water and concentrated extracts are products of the same plant, not standalone ingredients. Fresh and dried petals perfume syrups, jams, and garnishes when used sparingly.
Also known as: Gol, Gulab, Rose
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A sample of named types with their own origin and culinary profiles.
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Nutrition
Typical values per 100 g edible portion. Nutrient names open the reference page.
Nutrition Facts
Per 100 g edible portion
Amount per 100 g
- Total Fat 0.77 g
- Saturated Fat 0.21 g
- Trans Fat 0 g
- Monounsaturated Fat 0.1 g
- Polyunsaturated Fat 0.38 g
- Cholesterol 0 mg
- Sodium 25.9 mg
- Salt 0.05 g
- Total Carbohydrate 7.33 g
- Dietary Fibre 4.02 g
- Total Sugars 1.08 g
- Complex / starch 1.06 g
- Protein 2.87 g
- Water 79.5 g
- Energy 42.7 kcal
- Water 79.5 g
- Carbohydrates 7.33 g
- Sugars 1.08 g
- Monosaccharides 0.76 g
- Disaccharides 0.32 g
- Starch 1.06 g
- Amylose 0.27 g
- Amylopectin 0.8 g
- Digestible Starch 0.9 g
- Resistant Starch 0.11 g
- Fibre 4.02 g
- Soluble Fibre 1.41 g
- Insoluble Fibre 2.61 g
- Protein 2.87 g
- Plant Protein 2.73 g
- Fat 0.77 g
- Saturated Fat 0.21 g
- Monounsaturated Fat 0.1 g
- Polyunsaturated Fat 0.38 g
- Vitamins 419 mg
- Vitamin A 20 µg
- Vitamin B1 — Thiamine 0.09 mg
- Vitamin B2 — Riboflavin 0.17 mg
- Vitamin B3 — Niacin 1.09 mg
- Vitamin B5 — Pantothenic Acid 0.43 mg
- Vitamin B6 0.21 mg
- Vitamin B7 — Biotin 2.1 µg
- Vitamin B9 — Folate 84.1 µg
- Vitamin C 2 mg
- Vitamin E 2.06 mg
- Vitamin K 307 µg
- Minerals 254 mg
- Major Minerals 248 mg
- Trace Minerals 6 mg
- Salt 0.05 g
- Sodium Chloride 0.05 g
Vitamins
vitamin-c: 2 · vitamin-a: 20 · vitamin-b1-thiamine: 0.09 · vitamin-b2-riboflavin: 0.17 · vitamin-b3-niacin: 1.09 · vitamin-b5-pantothenic-acid: 0.43 · vitamin-b6: 0.21 · vitamin-b7-biotin: 2.1 · vitamin-b9-folate: 84.1 · vitamin-e: 2.06 · vitamin-k: 306.8 ·
Minerals
Sodium: 25.87 · Potassium: 161 · Calcium: 61 · Iron: 0.6 · Zinc: 0.4 · Iodine: 5 ·
Fresh herbs are aromatic leaves—modest macros, concentrated micronutrients and polyphenols per gram dry.
History
Persian gardens cultivated fragrant roses for food, scent, and distillation traditions.
Islamic Golden Age cookery spread rose petals and rose water through sweets and sherbets.
Mughal cuisine adopted rose in desserts, drinks, and aromatic rice preparations.
Bottled culinary rose water and dried petals became global Middle Eastern and South Asian grocery staples.