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Commercial vegetable juices are commonly made from varying combinations of carrots, beets, pumpkin, and tomatoes. The latter two, although not technically vegetables, are commonly used to increase palatability. Other popular items in vegetable juices are parsley, dandelion greens, kale, celery, fennel, and cucumbers.
Plate of sauteed dandelion greens, with Wehani rice. Raw dandelion greens contain high amounts of vitamins A, C, and K, and are moderate sources of calcium, potassium, iron, and manganese. [51] Raw dandelion greens are 86% water, 9% carbohydrates, 3% protein, and 1% fat. [51] A 100 gram (3 + 1 ⁄ 2 oz) reference amount supplies 45 Calories. [51]
The tables below include tabular lists for selected basic foods, compiled from United States Dept. of Agriculture sources.Included for each food is its weight in grams, its calories, and (also in grams,) the amount of protein, carbohydrates, dietary fiber, fat, and saturated fat. [1]
Taraxacum officinale, the dandelion or common dandelion, [6] is a herbaceous perennial flowering plant in the daisy family, Asteraceae. The common dandelion is well known for its yellow flower heads that turn into round balls of many silver-tufted fruits that disperse in the wind. These balls are called "clocks" in both British and American ...
The leaves are bland in taste but can be eaten raw in salads, steamed, or used in stir-fries. Some recommend mixing them with other vegetables. [13] Older leaves can become tough and fibrous, but younger leaves are suitable for consumption. In contrast to the edible leaves of dandelion, catsear leaves only rarely have some bitterness.
Taraxacum albidum is a species of dandelion that grows in eastern Eurasia. [1] A member of the Asteraceae, it is a perennial herbaceous plant native to southern Japan.. It is sometimes mistaken for Taraxacum coreanum, but T. coreanum grows wild chiefly in the Korean Peninsula and some parts of China.
The Netherlands Nutrition Center uses the Wheel of Five (Dutch: De Schijf van Vijf), which is divided into five groups: approximately 30 percent vegetables and fruit; 30 percent bread, cereals, potatoes, rice, pasta, couscous, and legumes; 16 percent dairy, meat, fish, eggs and meat substitutes; 16 percent beverages; and 8 percent fats and oils ...
Gongura comes in two varieties, green stemmed leaf and red stemmed. The red stemmed variety is sourer than the green stemmed variety. Gongura is a rich source of iron, vitamins, folic acid and anti-oxidants essential for human nutrition. [4]