The common dandelion – Taraxacum officinale.

Clicked at Munger, Bihar, India

A flowering herbaceous perennial plant of the family Asteraceae (Compositae). It can be found growing in temperate regions of the world, in lawns, on roadsides, on disturbed banks and shores of water ways, and other areas with moist soils. T. officinale is considered a weed, especially in lawns and along roadsides, but it is sometimes used as a medical herb and in food preparation. Common dandelion is well known for its yellow flower heads that turn into round balls of silver tufted fruits that disperse in the wind called “blowballs” or “clocks” (in both British and American English).

                                                          Dandelion greens, raw
Nutritional value per 100 g (3.5 oz)
Energy 188 kJ (45 kcal)
9.2 g
Sugars 0.71 g
Dietary fiber 3.5 g
0.7 g
2.7 g
Vitamin A equiv.


508 μg


5854 μg

13610 μg
Thiamine (B1)

0.19 mg

Riboflavin (B2)

0.26 mg

Niacin (B3)

0.806 mg

Pantothenic acid (B5)

0.084 mg

Vitamin B6

0.251 mg

Folate (B9)

27 μg


35.3 mg

Vitamin C

35 mg

Vitamin E

3.44 mg

Vitamin K

778.4 μg


187 mg


3.1 mg


36 mg


0.342 mg


66 mg


397 mg


76 mg


0.41 mg

Other constituents
Water 85.6 g

Percentages are roughly approximated using US recommendations for adults.
Source: USDA Nutrient Database

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