Vegetable
Dandelion
Dandelion (Taraxacum officinale) leaves are a bitter wild or cultivated green; blanched or spring-young leaves are milder. Roots roast as a coffee-like drink in some traditions; flowers make wine—but the culinary vegetable is chiefly the leaf. Toss young leaves in salads with bacon and egg, or wilt older leaves like chicory. Bitterness pairs with fat and acid. Pick from unsprayed ground only.
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A sample of named types with their own origin and culinary profiles.
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Nutrition and pairings
Nutrition
Typical values per 100 g edible portion. Nutrient names open the reference page.
Nutrition Facts
Per 100 g edible portion
Amount per 100 g
- Total Fat 0.29 g
- Saturated Fat 0.06 g
- Trans Fat 0 g
- Monounsaturated Fat 0.06 g
- Polyunsaturated Fat 0.17 g
- Cholesterol 0 mg
- Sodium 20.4 mg
- Salt 0.05 g
- Total Carbohydrate 6.37 g
- Dietary Fibre 2.51 g
- Total Sugars 2.8 g
- Complex / starch 2.01 g
- Protein 1.98 g
- Water 89.7 g
- Energy 36 kcal
- Water 89.7 g
- Carbohydrates 6.37 g
- Sugars 2.8 g
- Monosaccharides 1.96 g
- Disaccharides 0.84 g
- Starch 2.01 g
- Amylose 0.5 g
- Amylopectin 1.51 g
- Digestible Starch 1.71 g
- Resistant Starch 0.2 g
- Fibre 2.51 g
- Soluble Fibre 0.88 g
- Insoluble Fibre 1.63 g
- Protein 1.98 g
- Plant Protein 2.02 g
- Fat 0.29 g
- Saturated Fat 0.06 g
- Monounsaturated Fat 0.06 g
- Polyunsaturated Fat 0.17 g
- Vitamins 126 mg
- Vitamin A 20 µg
- Vitamin B1 — Thiamine 0.05 mg
- Vitamin B2 — Riboflavin 0.09 mg
- Vitamin B3 — Niacin 0.7 mg
- Vitamin B5 — Pantothenic Acid 0.35 mg
- Vitamin B6 0.17 mg
- Vitamin B7 — Biotin 1.7 µg
- Vitamin B9 — Folate 33.8 µg
- Vitamin C 41 mg
- Vitamin E 0.44 mg
- Vitamin K 27.4 µg
- Minerals 439 mg
- Major Minerals 432 mg
- Trace Minerals 6.5 mg
- Salt 0.05 g
- Sodium Chloride 0.05 g
Vitamins
vitamin-c: 41 · vitamin-a: 20 · vitamin-b1-thiamine: 0.05 · vitamin-b2-riboflavin: 0.09 · vitamin-b3-niacin: 0.7 · vitamin-b5-pantothenic-acid: 0.35 · vitamin-b6: 0.17 · vitamin-b7-biotin: 1.7 · vitamin-b9-folate: 33.8 · vitamin-e: 0.44 · vitamin-k: 27.4 ·
Minerals
Sodium: 20.39 · Potassium: 356 · Calcium: 56 · Iron: 1.1 · Zinc: 0.4 · Iodine: 5 ·
Most vegetables are high-water, low-energy, with fibre and potassium ahead of protein.
History
Eurasian foragers ate dandelion leaves and roots as food and tonic.
French cookery used cultivated dandelion (pissenlit) in salads.
Spring dandelion salads persisted in rural European and North American kitchens.
Wild-food chefs replated dandelion as a bitter seasonal green.