ForageGirl has partnered with Canada’s leading Department of Plant Agriculture & Environmental Sciences at the University of Guelph. Internationally renowned for their research, we look to their expertise to learn more regarding quality control and the nutritional benefits of fiddleheads. Further knowledge stems from our ongoing studies with the UofG Packaging & Biomaterial Group to better improve our post-harvest storage and packaging. We continue to invest in our business, so you can continue to enjoy the freshest fiddleheads nature offers.
The unique fatty acid and antioxidant composition of ostrich fern (Matteuccia struthiopteris) fiddleheads.
“The type and concentration of omega-3 fatty acids in ostrich fern crosiers are unusual for vegetative tissue.”
“While other plants may have a higher concentration of a single species of fatty acid…ostrich fern tissue, to our knowledge, has the most complete fatty acid spectrum of any edible green plant.”
FoodData Central, Fiddlehead Ferns Nutritional Value
The Nutrient Composition of Fresh Fiddlehead Greens
“Niacin, riboflavin, thiamin, vitamin C, and vitamin A were present at concentration ranges (based on wet weight) of 4.07–5.57, 0.15–0.24, 0.018–0.024, 19.00–32.69 mg/lOOg greens and 2175‐2709 I.U./lOOg, respectively. Spectrochemical analysis identified 17 minerals with potassium, phosphorus, magnesium and calcium being the most prominent. The low sodium content (0.5 mg/lOOg greens) should be noted. The high potassium to sodium ratio could make fiddlehead greens an integral part of the diet of persons requiring low intakes of sodium.”