From root to flower, dandelions are highly nutritious plants loaded with vitamins, minerals, and fiber. 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 a substantial amount of several minerals, including iron, calcium, magnesium, and potassium..
Dandelion root is often dried and made into tea, but you can also eat it whole as you do other root vegetables. The root of the dandelion 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.
Dandelion is full of potent antioxidants, which may explain many of its medicinal properties. Dandelions are a rich source of beta carotene and polyphenol compounds, both of which may neutralize harmful free radicals and protect against chronic disease and even fight against cancer cells.
Dandelion is often used in traditional medicine to treat constipation and improve digestive health. With more than 3 grams of fiber per cooked cup, dandelion greens may bump up your fiber intake. Fiber supports bowel regularity and protects against a variety of digestive conditions, including hemorrhoids and diverticulitis.
Some animal studies suggest that dandelion extract may protect against liver damage and disease. In fact, one animal study found that it helped prevent liver damage in mice exposed to sodium dichromate, a compound used to induce liver injury. Other animal studies have shown that dandelion extract may reduce levels of excess fat stored in the liver and safeguard against oxidative stress.
This wonderful plant has also shown anti-inflammatory properties as well as, the ability to help manage blood pressure, blood sugar and cholesterol. Some people have even said its helped with their weight loss.
Dandelion seeds: COMING SOON!
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