Dandelion is used as medicine, the root has the same effect as the stem and leaf, but the root is the best part of the whole dandelion. Contains dandelion sterol, dandelion alcohol, dandelion bitter, caffeic acid, choline, inulin and other ingredients. Flat in nature, sweet and bitter in taste. It can clear away heat and toxic materials, reduce swelling and dissipate stagnation. In addition, dandelion also has diuretic, laxative, jaundice-relieving, cholagogic, digestion-promoting, appetite-stimulating, gastric and duodenal ulcer treatment, and cancer prevention, gastric cancer, esophageal cancer and various swollen cancers.
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Raw dandelion is rich in vitamin A, vitamin C and potassium, and also contains iron, calcium, vitamin B2, vitamin B 1, magnesium, vitamin B6, folic acid and copper. The content of specific elements is mainly water. Every 60g dandelion leaf contains 86% water, protein 1.6g, carbohydrate 5.3g, and the heat is about108.8kj. ..
Dandelion edible method
(1) Pickled dandelion buds, often eaten, have a refreshing effect.
Dandelion roots can be eaten or used instead of coffee.
(3) Dandelion flowers can make wine.
(4) Dandelion leaves can be eaten raw, and its bitterness mixed with thick oil and vinegar will produce a good taste.
Dandelion can be eaten not only raw, but also cooked. Sauté ed shredded pork with dandelion has the effect of tonifying the middle energizer, benefiting qi and detoxifying.
[6] Boil dandelion in boiling water for 1 ~ 2 minutes, and then boil it to reduce some bitterness.
References:
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