We all know kale has many health benefits and has been the “must have” vegetable for years now. Don’t get me wrong, kale deserves the press because it’s amazing for our bodies and tastes delicious. In the past decade, kale has been added to our favorite soups, salads, entrees and even protein shakes.
I still want you to enjoy your kale, but try to also make room for an even grander green. Next time you want to add a leafy green to your diet, make sure to try some dandelion leaves. In the most recent years, nutritionists have learned that dandelion leaves contain a higher amount of vitamins and nutrients compared to kale.
Throughout history, dandelions have been an important ingredient in medicine. Most natural food stores sell numerous products containing the dandelion root, such as teas, tinctures, and several herbal remedies.
Dandelions are nutritional for their amazing source of calcium, fiber, iron, various vitamins, niacin, phosphorous, riboflavin, potassium, zinc, copper and manganese. It doesn’t end there either. Dandelion leaves are known for improving liver function, reducing bloating and PMS symptoms and keeping skin healthy.
Out of the healthiest of greens, dandelions contain the most lutein and zeaxanathin , at 15 milligrams available per serving. Both help aid in eye function, and filter light as it enters your eye to protect the delicate tissues inside the eyes from damage. A diet containing a great amount of zeaxanthin and lutein can help long-term health and reduces the risk of macular degeneration and cataracts.
I suggest combining dandelion leaves with other flavors because the taste maybe a little bitter at first. You can make a delicious salad with a mixture of the leaves and baby greens. I tried some drizzled with olive oil and cooked with garlic. I’ve also used some in my protein shakes, in replacement of kale. In the shake, I blended it with pineapple and banana, to hide any bitterness.