Dandelion Greens
(Scientific Binomial Name: Taraxacum officinale)
Selection Information
Usage: Dandelion Greens are used as you would cooked spinach or used as a garnish.
Selection: Good-quality Dandelion greens will have medium to dark-green colored, flat leaves that are crisp, upright and not wilted.
Avoid: Avoid product with leaves that are wilted, yellowing or have dark green patches of slime on parts of the leaves.
Seasonal Information
Available year-round. Supplies peak during April and May and decline somewhat December through February.
Dandelion Greens Nutritional Information
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Serving Size: 1 cup, chopped raw (55g)
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| Amount Per Serving |
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Calories 25
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Calories from Fat 3
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% Daily Value* |
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Total Fat 0 |
1% |
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Cholesterol 0mg |
0% |
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Sodium 42mg |
2% |
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Total Carbohydrate 5g |
2% |
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Dietary Fiber 2g |
8% |
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Sugars |
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Protein 1g |
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Vitamin A 112% |
Vitamin C 32% |
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Calcium 10% |
Iron 9% |
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*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. |
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Dandelion Greens are low in Saturated Fat, and very low in Cholesterol. They're also a good source of Folate, Magnesium, Phosphorus and Copper, and a great source of Dietary Fiber, Vitamin A, Vitamin C, Vitamin E (Alpha Tocopherol), Vitamin K, Thiamin, Riboflavin, Vitamin B6, Calcium, Iron, Potassium and Manganese.