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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 leaves are high in vitamins A and C, as well as iron, phosphorus, and potassium. [62] Dandelion flowers can be used to make dandelion wine, for which there are many recipes. [63] Most of these are more accurately described as "dandelion-flavored wine," as some other sort of fermented juice or extract serves as the main ingredient. [64]
Dandelion greens, escarole, collards and chicory are also excellent leafy picks that deliver fiber and a variety of essential vitamins, minerals and anti-inflammatory antioxidants, London adds ...
A viral meme shared online makes a mixture of true and false claims about the benefits of dandelions.
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.
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