-IBIS-1.5.0-
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food
dandelion greens
nutrition

definition

dandelion greens:

Ayurvedic:

Chinese:
» qualities: cool
» actions: detoxifies
» uses: bug bites, conjunctivitis, Liver Heat rising

naturopathic:
» qualities: alkaline-forming food
» actions: liver and gallbladder cleanser, increases bile flow, stimulates endocrine glands, diuretic
» uses: gout, rheumatism, syphilis, gonorrhea, anemia, jaundice, hypertension, acne, eczema

biochemical: high in calcium, magnesium, iron, sodium, potassium; vitamins A, B1, B2, and C
» form: raw chopped dandelion greens
» portion: 0.5 cup
» calories (kcal): 13
» weight (g): 28
» water (%): 85.7
» protein (g): 0.8
» fat (g): 0.2
» carbohydrates (g): 2.6
» unsaturated fatty acid (g):
» saturated fatty acid (g):
» calories from fat (%): 13.8
» cholesterol (mg): 0
» dietary fiber (g):
» vitamin A (RE): 392
» vitamin A (IU): 3920
» vitamin B1 (mg): 0.05
» vitamin B2 (mg): 0.07
» vitamin B3 (mg):
» vitamin B6 (mg):
» vitamin B12 (mcg): 0
» vitamin C (mg): 10
» vitamin E (IU): 3.8
» folic acid (mcg):
» pantothenic acid (mg):
» sodium (mg): 21
» potassium (mg): 111
» calcium (mg): 52
» phosphorus (mg): 18
» magnesium (mg): 10
» iron (mg): 0.87
» zinc (mg):
» copper (mg):
» manganese (mg):

Agriculture Handbook #8
Airola, p. 291
Jensen, pp. 139-40
Ni, p. 36


footnotes