Dandelion Leaves

Dandelion Leaves

1 cup dandelion leaves (cooked) contain:

59 cal;
3.6 gm protein (incomplete);
1 gm fat;
11.5 gm carbohydrate;
252 mg calcium;
75.6 mg phosphorus;
3.24 mg iron;
79 mg sodium;
417 mg potassium;
21,060 units A;
.234 mg  B-I ;
.29 mg B-2;
32 mg C;
64.8 mg magnesium.

Anyone with a yard need look no further for a delicious spring  time salad green or weed, as the dandelion is more often known. Young dandelion greens are slightly, but interestingly, acrid in taste; however, after the plant has flowered,  the dandelion leaves are too mature and bitter to be used as anything but an accent in a salad or in cooked vegetables. These greens can stimulate bile production, which acts as an aid to digestion, so they are most beneficial eaten at the beginning of a meal, especially for those with digestive problems. They are an outstanding source of vitamin A, which can help maintain youth on the inside and the outside of your body, and minerals such as potassium, sodium, iron, magnesium, and calcium, all of which aid growth and especially the healthy development and maintenance of strong bones and teeth. In addition the calcium supplied acts as a relaxant for insomnia, leg and foot cramps, spastic colitis, menstrual cramps, migraine headaches, and sensitivity to pain.