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Dandelion Green Health Benefits, Nutritional Value and Uses

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What is Dandelion Green?

Dandelion greens belong to one of the largest plant families – the Sunflower – which include more than 22,000 species, including daisies and thistles. Dandelion greens are the most nutritious leafy vegetable. It has long stout taproots from which long-jagged dark-green leaves that are long and slender arise directly from the soil surface .Golden yellow color flowers appear at the end of hollow-stalks by late spring to early autumn. Flower-stalks rise straight from the root. Completely grown plant reaches about 45 cms in height. An herbaceous perennial, the dandelion is a completely edible plant. Its roots can be boiled or stir-fried as a vegetable and its flowers sautéed. The plant’s leaves — called dandelion greens — may be eaten raw or cooked, just like spinach.

 Health Benefits of Dandelion Green

Clearer Skin: Due to its natural magnesium and zinc content and its potential ability to support detoxification, dandelion is also know as being good for the skin. It can be used topically in applications like tinctures and poultices and many people also take it in capsule or tea form to help support healthy skin

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Kidney Health: Dandelion leaves act as diuretic, aiding the kidneys eliminate waste, salt, and excess water. As a result, microbial growth in the urinary system is deterred.

Liver Functions: By promoting removal of toxins and maintenance of a hydration and hydration balance, dandelion greens play an important role in keeping the liver’s function at optimum. It also promotes a healthy gallbladder by increasing production of bile hence lowering inflammation and blockages common in this organ.

Source of Antioxidants: Dandelion greens contain plenty of anti-oxidants which an important role of stopping damage occasioned by free radicals. Free radicals cause damage to body cells and DNA, leading to onset of aging.

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Anti-Cancer: The anti-oxidants and phytonutrients in dandelion greens aid in combating cancer. Not only do they slope cancer growth, they also stem their spread in the body. The flavonoids in dandelion leaves such as carotene-β, carotene-α, lutein, crypto-xanthin and zea-xanthin fight various types of cancers such as lung and oral cavity cancers. In particular, Zea-xanthin protects our eyes from UV rays by filtering out light.

Combats Diabetes: Studies have shown that dandelion leaves play a role in regulating blood sugar, hence reducing the risk of developing diabetes. Being diuretic plants, they encourage more urine production and reduce blood pressure, thank to the potassium and fiber in them which assist in achieving this function.

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Reduces Cholesterol: Dandelion greens reduce Low Density Lipoprotein (LDL) or bad fats, in the body. These fats clog the blood vessels thereby causing cardiovascular diseases such as stroke and heart attack.

Anti-Inflammation: The essential fatty acids and phytonutrients in dandelion greens not only remove pain and swelling, but also relieves inflammation in the affected body parts. Dandelion leaves block interleukins among other immune molecules that cause inflammation. Studies have shown that dandelion greens to a large extent inhibit nitric oxide, prostaglandins and cytokines, all of which cause inflammatory.

Uses of Dandelion Green

  • The root of the dandelion can be used for medicinal purposes.
  • Its flowers can be harvested for wine.
  • It is used to make teas and poultices for abscesses and sores,
  • It is used to make salad

Nutritional value of Dandelion Green