Dandelion

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. Dandelion greens provide several minerals, including iron, calcium, magnesium, and potassium.

the root is rich in inulin.

high levels of antioxidants and fights inflammation.

decreases triglycerides and cholesterol.

has chlorogenic acid, which lowers fat accumulation.

anti cancer effects.