Dandelion is bitter, sweet and cold, non-toxic, has the effect of clearing heat and detoxification, and has good medicinal value. Modern research shows that dandelion herb has antibacterial, lactation, anti-tumor, choleretic effect, especially for tonsillitis, cholecystitis and other good clinical efficacy.

The world is also fond of dandelion. The Japanese not only use dandelion to treat breast disease, and has begun to develop dandelion food; the Germans cut the dandelion root into pieces, instead of coffee to drink.

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Dandelion is full of treasures. Dandelion has the highest amount of vitamin C, followed by vitamin B2 and the lowest amount of vitamin B1. Among them, the leaves have the highest content of vitamin C, containing 59.2 milligrams per 100 grams; flower buds have the highest vitamin B2, containing 1.8 milligrams per 100 grams. Dandelion contains 17 kinds of amino acids and is rich in essential amino acids.

Among the various amino acids, the most praiseworthy is gamma amino butyric acid, which plays an important role in the energy metabolism of the human brain, and also promotes the synthesis of acetylcholine, lowering blood pressure, etc. In addition, dandelion is also a good source of vitamin B2, which is the highest in the flower buds. In addition, dandelion also contains potassium, calcium, iron, zinc, manganese and other mineral elements. It is worth noting that, in addition to the root, other parts of the "potassium / sodium" ratio of up to 10 or more, to help maintain the body's acid-base balance.

People's Daily News - Dandelion, a rare delicacy