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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]
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 .
In general, vegetable juices are recommended as supplements to whole vegetables, rather than as a replacement. However, the actual nutritional value of juices versus whole vegetables is still contested. USDA guidelines for Americans states that 3/4 cup of 100% vegetable juice is equivalent to one serving of vegetables. [2]
The vegetable may also help maintain healthy blood sugar levels, which may benefit those managing type-2 diabetes. Sweet potatoes are easy to bake and can be eaten whole or mashed.
Eating a diet rich in high-fiber foods, like vegetables, legumes and whole grains, can help improve insulin sensitivity and help lower inflammation. Certain types of fats can also be helpful.
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.
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]
Oxalate (systematic IUPAC name: ethanedioate) is an anion with the chemical formula C 2 O 2− 4.This dianion is colorless. It occurs naturally, including in some foods. It forms a variety of salts, for example sodium oxalate (Na 2 C 2 O 4), and several esters such as dimethyl oxalate ((CH 3) 2 C 2 O 4).