Main value
Nutritional value
Rose eggplant is rich in protein, organic acids, Vc a variety of amino acids, a large number of natural pigments and a variety of minerals, fresh calyx containing Vc0.93%, VB0.21%, protein 0.45%, ash 1.34%, pectin 1.39%, water 87.86%, carotene 0.01%, Starch 1.76%, sugar (glucose) 2.55%, dried calyx contains total anthocyanosides (pigments) 1% ~ 1.5%, citric acid and hibiscus acid and other organic acids 10% ~ 15%, 16% of reducing sugar, protein 3.5% ~ 7.9% of other non-nitrogenous substances 25%, 11% of the fiber, 12% of the ash and about 1% of the 17 kinds of amino acids. In addition, rosehip extract contains reducing sugars, glycosides, phenols, a small amount of alkaloids and resins.
Health effects
The hibiscus acid contained in rosehips is believed to be effective in the treatment of heart disease, hypertension, arteriosclerosis and other diseases. Rosehip extract also contains reducing sugars, glycosides, phenols, a small amount of alkaloids and resins, etc. It has antispasmodic effects on the intestinal tract and uterine muscles, as well as anthelmintic effects, antibacterial effects on bacteria in the intestinal tract, and promotes the secretion of bile, reduces the concentration of blood and stimulates peristalsis of intestinal walls, which is well suited to be used as a refreshing drink. In Egypt, the calyx is widely used to treat diseases of the heart and nerves; in India, the calyx, seeds, and leaves are used as diuretic and anti-scorbutic medicines; and in Senegal, rose hips are recommended as a fungicide, intestinal insect repellent, and blood pressure reducer.
Economic value
Rosebud is an emerging raw material for food and the food industry, and its calyx can be made into a variety of food products. The luscious rosehip pigment of the calyx is a coloring agent in food.