Globe-shaped.

Dandelion is a perennial herb. Root conical, surface brown, wrinkled, leaf margin sometimes with undulate teeth or pinnately parted, base tapering into petiole, petiole and main veins often with reddish purple, scape upper purplish red, densely arachnoid white villous; head, involucre campanulate, achene dark brown, long crown hairs white, flowering and fruiting period of April to October.

The dandelion is also known as the yellow flower groundnut, mother-in-law, Hua Hua Lang. Asteraceae perennial herb. Head-like inflorescences, seeds with white crown hairs knotted pom-poms, flowers bloom with the wind to a new place to nurture new life.

Value of Dandelion

Dandelion has the highest content of vitamin C, followed by vitamin B2 and the lowest vitamin B1. The leaves contain the highest amount of vitamin C, 59.2 milligrams per 100 grams, and the flower buds contain the highest amount of vitamin B2, 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.

Baidu Encyclopedia - Dandelion

People's Daily Online - Dandelion, a rare delicacy