Dandelion Flower Nutrition Facts

Bring in only as many as you need at once this way you can share the bounty with nature.

Dandelion flower nutrition facts. This food is low in saturated fat and very low in cholesterol. Dandelion flowers should be harvested on a sunny day. Dandelion nutrition facts dandelion is low in calories and made in carbohydrates and fiber. Dandelion contains a high level of iron manganese calcium magnesium and potassium.

From root to flower dandelion are highly nutritious plants loaded with vitamins minerals and fiber. The minerals in it embrace iron calcium magnesium potassium and sodium. Dandelions have a great variety of. It contains fat soluble vitamin vitamin b6 vitamin c and antihemorrhagic factor.

The dandelion greens nutrition profile is low in calories yet high in fiber vitamin a vitamin k and vitamin c. Dandelion greens are a type of plant that belong to the daisy family and are found growing as a weed around the globe. In fact they are one of the most nutritious plants to eat. Vitamin a is an essential fat soluble vitamin and antioxidant required for maintaining healthy mucosa and skin.

Be careful not to include the green sepals into whatever recipe you are going to eat as they tend on the bitter side. They also contain folic acid riboflavin pyridoxine niacin and are also a rich source of vitamins a c e and k. It is also a good source of folate magnesium phosphorus and copper and a very good source of dietary fiber vitamin a. Fresh dandelion greens carry 10 161 iu of vitamin a per 100 g about 338 of daily recommended intake one of the highest source of vitamin a among culinary herbs.

Dandelions have small blossoms roughly 1 1 5 inches 2 4 cm in diameter. Dandelions are rich in beta carotene iron calcium and vitamin a. Dandelion greens can be eaten cooked or raw and serve as an excellent source of vitamins a c. Dandelion greens are high in vitamins a c and k and also provide the mineral calcium.

However they happen to double as a highly nutritious edible flower. Before the twentieth century dandelions were used to help alleviate vitamin deficiencies such as scurvy. In fact dandelions have more vitamin a than spinich and more vitamin c than tomatoes. Dandelion can also help with minor indigestion.

Dandelions are best known as stubborn garden weeds.