Dandelion greens can be eaten cooked or raw and are an excellent source of vitamins A, C, and K. They also contain vitamin E, folate, and small amounts of other B vitamins.
What’s more, dandelion greens provide a substantial amount of several minerals, including iron, calcium, magnesium, and potassium.
The root of the dandelion is rich in the carbohydrate inulin, a type of soluble fiber found in plants that supports the growth and maintenance of healthy gut bacteria in your digestive tract .
Dandelion root is often dried and made into tea, but you can also eat it whole as you do other root vegetables.