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Developing Value-added Foods and Promoting Healthy Eating

Southern University and A&M College (LA) scientists are investigating the nutritional value of a tea, Roselle, made from the plant Hibiscus sabdariffa  under various growing conditions.  Roselle can be grown in Southern Louisianna and is being introduced to small farmers and growers so that they can produce functional food and value-added products.  Roselle can be used for making wine, juice, jam, jelly, syrup, gelatin, pudding, cakes, ice cream and flavors and also dried and brewed into tea.  The tea contains high levels of antioxidants, such as flavonoids, which have very health related properties.  Research shows that drinking two cups of black tea a day provides as many heart-healthy flavonoids as a serving of fruits and vegetables.  Drinking tea may lower bad cholesterol and reduce the risk of heart disease according to a USDA study.


tea roselle