Dandelion: Nutritional Properties, Role in Diet and How to Cook

The dandelion is used for both food and herbal purposes; from a nutritional point of view, it is classified in the VI and VII fundamental group of foods, with particular relevance to the latter - given the remarkable concentration of retinol equivalents (RAE - provitamins A). It also provides many fibers and mineral salts, while the nutrients energy is scarce, as are total calories.