The flower of banana can be cooked as a vegetable and added to various dishes. It helps in weight loss, is a natural mood booster, encourages gut bacteria and reduces anxiety.
Moringa Flower is very commonly eaten as a vegetable. Moringa is considered a super-food since it is filled with nutrients like magnesium, potassium and proteins and is also rich in fibres.
The big yellowish orange flowers of pumpkins are also edible and are cooked especially in the Eastern and North Eastern parts of India. The flower is a rich source of fibre, copper, folate, Vitamin A and B9.
Rose, which is the ‘Queen of Flowers’, is also eaten as a vegetable and has many health benefits. Roses are filled with Vitamin C, Vitamin A, phenolics, antioxidants and anti-inflammatory agents. They also have low calorie count and pain-relieving properties.
Jasmine Flower is seasonal and only available from March to September. The petals of the flower along with the small stem are edible and used in cooking.
Papaya flowers are also cooked and mainly used in North East Indian cuisine. They provide us many nutrients like vitamins A, C and E, folate and antioxidants like beta carotene. They also contain high amounts of fibre.