Rosella (Hibiscus sabdariffa) is a shrub species belonging to the Malvaceae family. This plant originates from Africa, but is now widely cultivated in tropical and subtropical regions, such as India and Southeast Asia, including Indonesia. Many parts of this roselle plant are used to make various food preparations, but the most popular part of the roselle used is the flower. In addition to making the color of food or drink so bright red, rosella is also beneficial for health.
Rosella Nutrient Content
The red color of rosella flowers is believed to be obtained from the content of anthocyanins (polyphenol derivative compounds) which are indeed found in strikingly colored plants. In addition to the above ingredients, the benefits of not rosella also come because of the vitamins and minerals in it. In 57 grams of rosella flowers there are 123 mg of calcium, 0.84 mg of iron, 6.8 mg of vitamin C, 29 mg of magnesium, 6.45 g of carbohydrates, 21 mg of phosphorus, 119 mg of potassium, 0.016 mg of vitamin B2, and a small amount of vitamin B2. A.
The Benefits of Rosella for Health
Prevent free radicals
Lowering blood pressure
Overcome Infection and Inflammation
Keeping the Digestive Tract