Identifying Wild Vegetables from Pictures (11)

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Dandelions are rich in vitamin A, vitamin C, and potassium, as well as iron, calcium, vitamin B2, vitamin B1, magnesium, vitamin B6, folic acid, and copper. The main component in terms of content is water: 86% of the weight of 60 grams of raw dandelion leaves is water, with 1.6 grams of protein, 5.3 grams of carbohydrates, and approximately 108.8 kilojoules of energy. The dandelion plant contains various health-promoting nutrients such as taraxolol, taraxacin, choline, organic acids, and inulin. Its taste is sweet and slightly bitter, with a cold nature. It pertains to the liver and stomach meridians. It has effects such as diuresis, laxation, reduction of jaundice, and promotion of bile flow. Treats heat toxins, abscesses, sores and ulcers, internal abscesses, redness and pain in the eyes, damp-heat, jaundice, painful and difficult urination, furuncles and toxic swellings, mastitis, scrofula, toothache, red eyes, sore throat, lung abscess, intestinal abscess, damp-heat jaundice, and painful and difficult urination due to heat. It is used to treat acute mastitis, lymphadenitis, scrofula, furuncles and abscesses, acute conjunctivitis, colds with fever, acute tonsillitis, acute bronchitis, gastritis, hepatitis, cholecystitis, urinary tract infections, and more. Dandelion can be eaten raw, stir-fried, or used in soups; it is a plant that can be used both as food and as medicine.