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Dandelion greens may not seem, at first glance, to be an obvious kitchen staple. But they are packed with beneficial compounds that have anti-inflammatory and even anti-cancer effects. Some studies show links to lower risk of heart disease, too: although, in one review, researchers say there is insufficient research on humans to draw any conclusions here.
Dandelion greens are also a rich source of phenolic acids, flavonoids, vitamins (A, C, E, K and B) and minerals (calcium, sodium, magnesium and iron).
Dandelion leaves are consumed all over the world – in salads and soups, as seasoning and syrups, and in wine, or as tea and coffee substitutes.
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