Dandelion Nutrition – NIH

  • Dandelion greens can be eaten cooked or raw and are an excellent source of vitamin A, vitamin C, and vitamin K. They also contain vitamin E, folate, and small amounts of other B vitamins. Dandelion greens provide several minerals, including iron, calcium, magnesium, and potassium. (USDA)
  • Dandelion root is rich in the carbohydrate inulin, a type of soluble fiber found in plants that supports the growth and maintenance of healthy gut bacteria in your digestive tract. (NIH)