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Showing Food Borage

General Information
NameBorage
Scientific NameBorago officinalis
DescriptionBorage (Borago officinalis) is an annual herb native to the Mediterranean region, commonly consumed in Europe. The leaves are edible and used in salads, soups, and as a cooking green, while the flowers are used as a garnish. Borage has a mild, sweet flavor and a delicate, slightly nutty odor. The leaves are typically bright green in color. Borage is rich in vitamins and minerals, particularly vitamin C and potassium, and has anti-inflammatory properties. The most notable chemical in borage is gamma-linolenic acid (GLA), an omega-6 fatty acid (PMID: 25312125, PMID: 23460824). Borage seed oil is used medicinally to treat skin conditions and industrially in cosmetics. A peculiar mode of preparation is to use the flowers as a garnish for desserts, such as salads and drinks, where they add a sweet, floral flavor.
Primary IDFOOD00026
Picture26
Classification
GroupHerbs and Spices
Sub-GroupOilseed crops
Taxonomy
SuperkingdomEukaryota
KingdomViridiplantae
PhylumStreptophyta
ClassMagnoliopsida
OrderBoraginales
FamilyBoraginaceae
GenusBorago
Speciesofficinalis
VarietyNot Available
ITIS ID31727
Wikipedia IDBorage
Composition
Compounds
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Macronutrients
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Micronutrients
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References
Content Reference— Duke, James. 'Dr. Duke's Phytochemical and Ethnobotanical Databases. United States Department of Agriculture.' Agricultural Research Service, Accessed April 27 (2004).
— U.S. Department of Agriculture, Agricultural Research Service. 2008. USDA National Nutrient Database for Standard Reference, Release 21. Nutrient Data Laboratory Home Page.
— Shinbo, Y., et al. 'KNApSAcK: a comprehensive species-metabolite relationship database.' Plant Metabolomics. Springer Berlin Heidelberg, 2006. 165-181.