Dandelion is a perennial herbaceous plant of the Asteraceae family. It has been recorded in ancient texts that dandelion is bitter, sweet, and cold in nature, non-toxic, and has the effect of clearing heat and detoxifying, possessing significant medicinal value.
● High Vitamin C Content
Dandelion is rich in Vitamin C. The Vitamin C content in its various parts, in descending order, is: leaves > flowers > buds > roots. Every 100 grams of leaves contain up to 59.2 milligrams of Vitamin C, which is 5.8 times that of the roots and 3 times that of the flowers.
● Rich in Amino Acid Types
Dandelion contains 17 amino acids. The bud has the highest content at 16.2%, followed by the leaves and flowers at 15.9% and 12.1% respectively. The root has the lowest content, at only 3.8%.
● Abundant in Mineral Types
Dandelion contains various mineral elements such as potassium, calcium, iron, zinc, and manganese. Taking the leaves as an example, every 100 grams contains 7.1 milligrams of zinc and 58.7 milligrams of iron.
● Versatile Ways to Eat
Eaten raw. Wash the tender stems and leaves of the dandelion, drain them, and dip them in sauce for a fresh, fragrant, and refreshing taste. Cold salad. Blanch the washed tender stems and leaves in boiling water for 1-2 minutes, then drain and cool with cold water. Mix with seasonings such as chili oil, MSG, salt, sesame oil, vinegar, and minced garlic before serving.