Dandelion
Dandelion

~ Nutrition ~

Dandelion greens can be eaten cooked or raw and are an excellent source of vitamins A, C, and 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)

~ Benefits ~

Dandelions contain high levels of the antioxidant beta-carotene, which may protect against cell damage and oxidative stress. (NIH)

Dandelions are rich in another type of antioxidants called polyphenols, which are found mainly in the flower but occur in the roots, leaves, and stems. (NIH) Other benefits of polyphenols are reducing inflammation.

Chicoric and chlorogenic acid are two bioactive compounds in dandelion that may help decrease blood sugar levels by limiting the digestion of starchy, high carb foods. (NIH)

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