Chemical Components

Dandelion leaf and root contain slightly different constituents.

Overall, dandelion is a rich source of minerals, particularly potassium (Hook et al 1993), as well as iron, magnesium, zinc, potassium, manganese, copper, choline, selenium, calcium, boron and silicon (Queralt et al 2005), and a rich source of vitamins A, C, D and B complex (US Department of Agriculture 2003). The relatively high protein, fibre and linoleic acid content of dandelion leaves has led to suggestions that dandelion is a nutritious and underutilised food source (Escudero et al 2003). Dandelion's constituents also include triterpenes, flavonoid glycosides and various phenolic acids, as well as phytosterols, sugars and mucilage (Blumenthal et al 2000). The many phenolic acids and flavonoids include chicoric acid (dicaffeoyltartaric acid) and quercetin glycosides (Schutz et al 2005).

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