Vitamin C is 10 times that of apples! This flower is nutritious and delicious, it’s the perfect time to eat it now

April and May are the time when the Sophora japonica flowers are in full bloom. The flowers hang on the trees like little bells, dancing in the wind. They have a bright appearance, a pleasant fragrance, and are edible. They taste sweet and are hard not to love!

What are the nutritional properties of the delicious and pleasant-smelling Sophora japonica flowers? How can you eat them?

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Nutrition of Sophora japonica

Sophora flowers are the flowers and buds of the Sophora japonica tree, a plant of the leguminous family. They are harvested when the buds are formed or blooming. The unopened buds are called "Sophora japonica rice" and the blooming ones are called "Sophora japonica flowers". Sophora japonica flowers are not only sweet, fresh and fragrant, but also quite nutritious.

1. Carbohydrates

Sophora japonica flowers are rich in carbohydrates, with a content of 17g/100g, which is almost the same as potatoes among potatoes, so we can usually eat Sophora japonica flowers as half a staple food. It should be noted that if you eat Sophora japonica flowers, it is recommended to reduce the amount of staple food appropriately.

In addition, Sophora japonica flowers contain a high amount of soluble sugar, so they taste very sweet. The soluble sugar content is in the following order: Sophora japonica flowers > small Sophora japonica seeds > medium Sophora japonica seeds > large Sophora japonica seeds (large Sophora japonica seeds are 1.6-2.0 cm long, medium Sophora japonica seeds are 1.2-1.6 cm long, and small Sophora japonica seeds are 0.7-1.2 cm long). It can be seen that the soluble sugar content in Sophora japonica flowers is significantly higher than that in Sophora japonica seeds at different development stages. Therefore, when we eat Sophora japonica flowers, we feel that they are sweeter and more delicious than Sophora japonica seeds.

2. Dietary fiber

The insoluble dietary fiber content of Sophora japonica flowers is very good, about 2.2g/100g, which is higher than that of vegetables such as cabbage, amaranth, spinach, shepherd's purse, and celery. It is very good for intestinal health to seize the opportunity to eat more while it is on the market.

3. Vitamin C

The vitamin C content of Sophora japonica flowers is also relatively high. The data in the Chinese Food Composition Table shows that its vitamin C content is 30mg/100g, which is comparable to that of oranges and 10 times that of apples. In addition, the vitamin C content of Sophora japonica flowers is higher than that of Sophora japonica seeds at different development stages, and the order from large to small is: Sophora japonica flowers> large Sophora japonica seeds> small Sophora japonica seeds> medium Sophora japonica seeds.

4. Mineral Iron

The iron content of Sophora japonica is excellent among plants, up to 3.6mg/100g, which is better than spinach, which is considered to have a high iron content, and 1.2 times that of spinach. Although the iron absorption rate in plant foods is poor, it can make a small contribution.

5. Flavonoids

Sophora japonica also contains a large number of flavonoids, such as rutin, robinia pseudoacacia, quercetin, kaempferol, etc. These substances have antioxidant and anti-inflammatory effects. Among them, rutin can regulate capillary permeability and fragility, improve microcirculation, and is also good for blood pressure control. The content of rutin in Sophora japonica is lower than that in Sophora japonica at different stages. The content of quercetin is positively correlated with rutin. The higher the rutin content, the higher the quercetin content.

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Anything not called "Sophora japonica" is suitable for eating

Usually there are two kinds of Sophora japonica flowers: Robinia pseudoacacia flowers and Sophora japonica flowers. The Robinia pseudoacacia flowers can be eaten directly or soaked in water for drinking, and have a strong fragrance; Sophora japonica flowers are generally not eaten directly.

This is because the rutin content of Sophora japonica flowers is much higher than that of Sophora japonica flowers, which is 5 to 10 times higher. The taste is not as good as that of Sophora japonica flowers, and it may also irritate the digestive system and cause physical discomfort. It needs to be processed into raw Sophora japonica flowers, fried Sophora japonica flowers and Sophora japonica flower charcoal to reduce the rutin content, so it is mainly used in traditional Chinese medicine.

The two types of Sophora japonica flowers are also different in appearance. The branches of Robinia pseudoacacia flowers have thorns, while the branches of Chinese Sophora japonica flowers do not. In addition, the dried flowers of Robinia pseudoacacia flowers are white with a slight green tint, the flowers are bell-shaped, the corolla is white, the standard petals are nearly round, the smell is fragrant, the taste is sweet, and after being soaked in boiling water, the solution is light yellow; Chinese Sophora pseudoacacia flowers are brown-yellow, wrinkled and curled, the petals are mostly scattered, the flowers are bell-shaped, the color is yellow-green, the standard petals are broad and heart-shaped, the taste is light and slightly bitter, and after being soaked in boiling water, the solution is brown.

Image source Reference 4

Recommended ways to eat Sophora japonica

In addition to being used to make tea, locust flowers can also be used to make many delicious foods, such as locust flower cakes, locust flower dumplings, steamed locust flowers, and locust flower scrambled eggs.

1. Sophora japonica cake

Wash the Sophora japonica flowers and drain them, add flour and beaten eggs, add appropriate amount of water and stir into a paste. Grease the pan, pour the batter on it and fry until both sides are golden brown.

2. Sophora japonica dumplings

After cleaning the Sophora japonica flowers, drain the water and mix them with pork, onion, ginger, garlic and thirteen spices to make dumpling fillings. The cooked dumplings fill the house with fragrance and are delicious when eaten.

3. Steamed Sophora japonica flowers

Many vegetables can be steamed with flour, such as celery leaves, chrysanthemum, carrots, and beans, which are delicious. Sophora japonica flowers can also be eaten this way. Wash the flowers, add some dry flour and mix well, steam them in a steamer for a few minutes and you can eat them. They are loose and fragrant.

4. Sophora japonica scrambled eggs

Put the washed Sophora japonica flowers into the beaten eggs, sprinkle a little salt and stir evenly. Heat the pan with cold oil, pour the mixed egg liquid into the oil when it is hot, stir fry until cooked and you can serve! It not only tastes like eggs, but also sweet and delicious.

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Summarize:

In spring, locust flowers bloom on the branches, and the fragrance of locust flowers floats in the air. It is not only beautiful and smells good, but also delicious. Eating it not only can you taste the sweetness, but also can provide rich dietary fiber, vitamin C and flavonoids. I really recommend that you try it while it is fresh.

How do you eat Sophora japonica flowers at home? Leave a message and share with everyone!

References

[1] Yang Yuexin. Chinese Food Composition Table 6th Edition Volume 1[M]. Peking University Medical Press, 2018

[2] Li Wenjie, Gao Zhihui. Comparison of nutritional components and rutin content between Robinia pseudoacacia flowers and Robinia pseudoacacia seeds[J]. Food Industry, 2020, 41(03): 337-339.

[3] Qian Wenwen, Xin Bao, Shi Chuandao. Nutritional and health functions of Sophora japonica flowers and food development prospects [J]. Agricultural Products Processing (Part 2), 2016(9):59-61

[4] Fu Fengping, Gao Xinyue, Yu Jia, Wu Jianying, Yu Lin, Chen Hongying. Comparison of the quality differences of flavonoids in Sophora japonica and Robinia pseudoacacia flowers[J]. Hubei Agricultural Sciences, 2022, 61(7): 108-112

[5] Wang Huajun, Hu Chao, Guo Tao, Yang Linxiao, Zhang Junsong, Hu Zhizhong. Analysis of volatile characteristic aroma components of Robinia pseudoacacia flowers and research on their application in flavoring[J]. Agricultural Products Processing, 2023(18):64-69

Author: Xue Qingxin, registered nutritionist

Review | Ruan Guangfeng, Deputy Director of Kexin Food and Health Information Exchange Center