Health Benefits of Eating Dandelion
Dandelion is nutritious and ubiquitous leafy green vegetable. It
contains high fiber, rich in vitamins and minerals, essential fatty
acids, flavonoids and low in calories and cholesterol.
- Dandelion greens are rich in dietary fiber, low in calories and
cholesterol. It is not only good for weight loss, but also help
control diabetes and protect against heart diseases.
- The vegetable contains inulin that converts to fructose. Fructose
forms glycogen without the presence of insulin, which slow down the
rise of blood sugar and beneficial to hypoglycemics and diabetics.
- Dandelion greens are an excellent source of pectin and vitamin C.
Pectin rid your body of radioactive elements and heavy metals. The
combination of pectin and vitamin C helps lower your cholesterol
- High in strong antioxidant vitamin A, this vegetable is useful in
preventing lung and mouth cancer.
- Dandelion greens contain essential fatty acids such as linolenic and
linoleic that help control blood pressure, relieve proliferative
arthritis, prevent platelet aggregation and regulate menstrual
- This leafy green vegetable is also abundant with flavonoid
glycosides such as luteolin and apigenin that contain antibacterial,
anti-hypoglycemic, antioxidant, antispasmodic and diuretic
- Essential minerals like potassium and magnesium in dandelion greens
lower the blood pressure and help prevent stroke and cardiovascular
- Calcium found in the dandelion leaves helps strengthen your bones
- Presence of B vitamins in the crop helps reduce stress and avoid
Overview and Facts about Dandelion Greens
Dandelion greens (scientific name Taraxacum officinale) are the
leaves of dandelion plant, which many regard as a weed. The leaves
are the most consumed part of the plant, and edible raw or cooked.
Dandelion flowers and roots are also edible but they are cooked
differently to mitigate the bitter taste in them.
This healthy vegetable is easily available in stores and markets,
but if you want to save some money, you may also harvest wild
dandelion greens at the outskirts. To use them uncooked, compliment
them in salads in the similar way that endive and chicory do. If you
plan to cook them, sautéing and steaming are the two good ways to go
with. To mitigate the bitterness of the vegetable, boil them several
times in fresh water.
Dandelion Greens Nutrition Facts and
Nutrition Value of
1 cup (55 g) Raw Dandelion Greens (Chopped)
Sautéed Dandelions with Garlic and Lemon Recipe
- Several large handful dandelion greens
- Olive oil
- Minced garlic
- Fresh lemon juice
Heat some olive oil in a skillet. Add the
garlic. When the garlic become aromatic, add the dandelion greens
and cook on the medium high heat for about 5 minutes or until just
wilted. Season with some salt, then sprinkle the lemon juice over
and serve warm.
Dandelion Greens Side Effects
Dandelion may stimulate the digestive system and lead to
excessive production of stomach acids. People with gastritis or
stomach ulcer need to be careful when consuming dandelion.
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