For many people dandelions are just garden weed. For those who discovered their nutritional value and health benefits, dandelions are inevitable in almost every cuisine and necessary remedy. Before you jump to conclusions, the best is to find out all information about it. Once you do, I am sure you will change your mind.
30 million years ago, dandelions appeared in Eurasia. The very first collected documents about the earliest human societies, its culture and social life, mentioned the usage of dandelion both as a remedy and as food. Around 1000 A.D., the Persian scientist and philosopher Ibn Sina wrote a book chapter on Taraxacum, the Latin name of the genus of flowering plants in the family Asteraceae, that is dandelion.
The name itself is derived from French dent de lion, which means “lion’s tooth”. The plant is also known as milk witch, Irish daisy, monks-head, priest’s crown, doon-head-clock and yellow-gowan. With its recognizable yellow flowers, this plant has secrets waiting to be discovered.
Why Should You Use Dandelion?
Dandelions are high in calcium
One cup of chopped dandelions greens has 103 milligrams of calcium.
Dandelions are rich in iron
One cup of dandelions has 1.7 milligrams of iron.
Dandelions are excellent antioxidant
Fresh dandelion provides about 33 % of daily-recommended intake of vitamin A, in particular, it has 10161 IU of vitamin A per 100 grams. On the other hand, dandelion provides 58% of the daily intake of vitamin C.
Dandelions are rich with vitamins
Besides beta-carotene and vitamin C, dandelion greens are excellent source of vitamin B1 (9% RDA), B2 (11% RDA) and B6 (11% RDA). There is also vitamin E (13% RDA) in dandelion.
Dandelions are rich source of minerals;
Apart from calcium and iron, other important minerals are cooper (10% RDA), phosphorus (5% RDA), magnesium (5% RDA), potassium (5% RDA) and manganese (8% RDA).