Benefits of Dandelion
Taraxacum is a large genus of flowering plants in the family Asteraceae.
Dandelion is a very rich source of betacarotene which we convert into vitamin A. This flowering plant is also rich in vitamin C, fiber, potassium, iron, calcium, magnesium, zinc, and phosphorus. It is a good place to get B complex vitamins, trace minerals, organic sodium, and even vitamin D. Dandelion contains protein too, more than spinach. It has been eaten for thousands of years and used to treat anemia, scurvy, skin problems, blood disorders, and depression.
2. Digestive Aid
Dandelion acts as a mild laxative that promotes digestion, stimulates appetite, and balances the natural and beneficial bacteria in the intestines. Dried leaves have the same minerals and many of the same compounds as fresh leaves. The same idea holds true for roots. However, for detoxification many herbalists consider fresh, raw, or steamed fresh leaves and products made from fresh root to work more quickly in the short term (days to weeks). Dried leaf tea or tincture also has a diuretic effect.
This weedlike superfood is a diuretic that helps the kidneys clear out waste, salt, and excess water. This inhibits microbial growth in the urinary system too. The root is a stout, fusiform, and fleshy, dark brown externally and white pulp inside somewhat appears like yam. It contains bitter milky latex; more concentrated than in stems and leaves. Roots are generally dug when the plant turns into second year of life. In general, roots are harvested in summer for medicinal purposes or autumn for drying and grinding for coffee.
Dandelion has been shown to improve liver function by removing toxins and reestablishing hydration and electrolyte balance. Fresh leaves are very low in calories; providing just 45 calories per 100 g. It is also good source of dietary fiber (provide about 9% of RDA per 100 g). In addition, its latex is a good laxative. These active principles in the herb help reduce weight and control cholesterol levels in the blood.
Every part of the dandelion plant is rich in antioxidants that prevent freeradical damage to cells and DNA, slowing down the aging process in our cells. Revered since earlier times, Dandelion herb is one of the most soughtafter herbs to enliven our daily meals. Almost all the parts of the plant, leaves, flower tops, and root, are being used either for culinary purpose or as a curative remedy for certain medical conditions.
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