Herb
Flower
Rose flower is the edible bloom—used for aroma, colour or mild vegetable flavour when the species allows. Use fresh, avoid sprayed blooms, add late to heat. Confirm culinary edibility for the cultivar. Cold product sears better—pat surfaces dry and do not crowd the pan.
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Nutrition and pairings
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 0.84 g
- Saturated Fat 0.2 g
- Trans Fat 0 g
- Monounsaturated Fat 0.1 g
- Polyunsaturated Fat 0.4 g
- Cholesterol 0 mg
- Sodium 26.1 mg
- Salt 0.05 g
- Total Carbohydrate 6.65 g
- Dietary Fibre 4.22 g
- Total Sugars 0.99 g
- Complex / starch 1.04 g
- Protein 2.88 g
- Water 85.2 g
- Energy 41.8 kcal
- Water 85.2 g
- Carbohydrates 6.65 g
- Protein 2.88 g
- Fat 0.84 g
- Saturated Fat 0.2 g
- Monounsaturated Fat 0.1 g
- Polyunsaturated Fat 0.4 g
- Omega-3 0.04 g
- Vitamins 360 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.08 mg
- Vitamin B2 — Riboflavin 0.14 mg
- Vitamin B3 — Niacin 0.95 mg
- Vitamin B5 — Pantothenic Acid 0.38 mg
- Vitamin B6 0.19 mg
- Vitamin B7 — Biotin 1.8 µg
- Vitamin B9 — Folate 73 µg
- Vitamin C 2 mg
- Vitamin E 1.79 mg
- Vitamin K 265 µg
- Minerals 390 mg
- Major Minerals 388 mg
- Trace Minerals 1.5 mg
- Iron 1.5 mg
- Salt 0.05 g
Vitamins
vitamin-c: 2 · vitamin-a: 15 · vitamin-b1-thiamine: 0.08 · vitamin-b2-riboflavin: 0.14 · vitamin-b3-niacin: 0.95 · vitamin-b5-pantothenic-acid: 0.38 · vitamin-b6: 0.19 · vitamin-b7-biotin: 1.8 · vitamin-b9-folate: 73 · vitamin-e: 1.79 · vitamin-k: 265.1 ·
Minerals
Flower of Rose: composition reflects this culinary part relative to the whole ingredient.
History
Market gardeners and growers selected rose for flavour, yield and keeping quality, including named flower portions.
Cold storage and transport made rose a year-round kitchen staple in many regions, including named flower portions.
Cooks bought prepped forms of rose for speed while markets still sold whole produce, including named flower portions.