Ancient Purity presents Ground Dandelion Root, Dandelion… Also known as Taraxacum spp., though Taraxacum officinale is the most common species. In traditional herbal medicine practices, Dandelion is revered for its wide array of medicinal properties. Dandelion is a very rich source of beta-carotene which we convert into Vitamin A. This flowering plant is also rich in Vitamin C, Fibre, Potassium, Iron, Calcium, Magnesium, Zinc, and Phosphorus. It is a good place to get B complex vitamins, trace minerals, organic sodium, and even Vitamin D.
Dandelion contains protein too, more than spinach. It has been eaten for thousands of years and used to treat anaemia, scurvy, skin problems, blood disorders, and low mood. From the root to the flower, Dandelion is highly nutritious, the greens can be eaten cooked or raw. Along with the Vitamins mentioned above, they also contain Vitamin K. and Vitamin E, along with Folate. Dandelion Root is rich in the carbohydrate inulin, which is a type of soluble fibre found in plants that supports the growth and maintenance of a healthy bacterial flora in your intestinal tract.
Dandelion (Taraxacum officinale) has been used medicinally for centuries by many cultural groups, native to Europe, Asia and North America. High in Fibre, Vitamin A, C, K, with the addition of being rich in many minerals.