Little knowledge about dandelion ~

Dandelion (Latin scientific name: dandelion? Hands. -Maz. ) in compositae, dandelion is a perennial herb.

The root is conical, the surface is brown and shriveled, the leaf margin sometimes has wavy teeth or pinnately parted, the base gradually narrows into a petiole, the petiole and main vein are often reddish purple, the upper part of the scape is purple, and it is densely covered with spider filiform white villous; Head, involucre bell-shaped, achene dark brown, long crown hair white, flowering and fruiting period from April to 10.

Dandelion is also known as yellow flower Xiaoding, mother-in-law, flower flower lang and so on. Perennial herbs of Compositae. A flower head with white crown hairs on its seeds, which floats to a new place with the wind after flowering and breeds new life.

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. ?

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