10 Benefits of Dandelion Tea
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Dandelion is a flowering plant with a rosette of leaves at its base and a stem that's hollow and smooth. The plant has a single yellow flower head with ray flowers and a ball-shaped fruit with many small one-seeded fruits. Most people know dandelion as a relentless weed that's difficult to get rid of from their garden or lawn.
However, dandelion is highly valued in the traditional herbal medicine community because it has many potential medicinal benefits. It has been used in folk medicine to prevent and manage various conditions, including gastrointestinal disorders, liver disease, skin conditions and cancer.
The nutritional value of dandelion has earned this plant a place in many vegetable gardens. Everything from its flowers to its roots provides nutrients, such as minerals and vitamins. Whether eaten raw or cooked, dandelion greens are rich in vitamins A, C, E and K, as well as folate and limited amounts of other B vitamins.1‘Dandelion Greens, Raw Nutrition Facts & Calories.’ Nutrition Data Know What You Eat, nutritiondata.self.com/facts/vegetables-and-vegetable-products/2441/2
Dandelion greens also have plenty of minerals, including calcium and iron. Dandelion roots are an excellent source of inulin, a soluble plant fiber and prebiotic that aids the growth of healthy gut bacteria. These roots can be eaten whole but are commonly dried and made into dandelion tea.