Mother-in-law is dandelion, also known as Pu Gongding and mother-in-law. She is a perennial herb of Compositae and widely grows in the field. Although it looks ordinary, it is actually a rare healthy food. ?

Dandelion food is very popular all over the world. It has long been recorded in ancient books that dandelion is bitter, sweet, cold, non-toxic, has the effect of clearing away heat and toxic materials, and has good medicinal value. Modern research shows that dandelion has antibacterial, breast enhancement, anti-tumor and cholagogic effects, especially for tonsillitis and cholecystitis.

Countries all over the world also have a soft spot for dandelion. The Japanese not only use dandelion to treat breast diseases, but also have begun to develop dandelion food; Germans cut dandelion roots into pieces instead of coffee. ?

Extended data:

Dandelion is a treasure everywhere. The content of vitamin C in dandelion is the highest, followed by vitamin B2, and vitamin B 1 is the lowest. Among them, the content of vitamin C in leaves is the highest, 59.2 mg per 100 g; Vitamin B2 is the highest in the bud, containing 100 g 1.8 mg. Dandelion contains 17 kinds of amino acids, which are rich in essential amino acids.

Among all kinds of amino acids, γ -aminobutyric acid is the most commendable, which plays an important role in energy metabolism of human brain, promotes acetylcholine synthesis and lowers blood pressure.

In addition, dandelion also contains mineral elements such as potassium, calcium, iron, zinc and manganese. It is worth noting that except the root, the ratio of "potassium/sodium" in other parts is as high as 10, which helps to maintain the acid-base balance of the body. ?

People's Network-Dandelion, a Rare Food