Dandelion

Dandelion is rich in calcium, which is essential for the growth and strength of bones. It is rich in antioxidants like vitamin C and luteolin, which protect bones from age-related oxidant damage. Dandelion juice is a diuretic and may stimulate insulin production. Dandelion is also used as a vegetable; it’s a good source of fiber.
Dandelion greens are rich in vitamin C and are among the best vegetable sources of beta-carotene. They provide potassium, iron, calcium, magnesium, phosphorus, and the B vitamins thiamine and riboflavin.
Nutritional Facts :
One-half cup of raw dandelion greens provides 45 calories, 9 g carbohydrate, 2.7 g protein, 0.49 g fat, 3.5 g dietary fiber, 4931 IU vitamin A, 35 mg vitamin C, 4.8 mg vitamin E, 273.7 mcg vitamin K, 27 mcg folic acid, 187 mg calcium, 2959 mcg beta-carotene, 0.17 mg copper, 3.1 mg iron, 36 mg magnesium, 66 mg phosphorus, 397 mg potassium, and 76 mg sodium.