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Botanical

Dandelion

Dandelion is a plant of the daisy family native to Europe. Its flowers, leaves and root have long been used in traditional medicine.

Also listed as Taraxacum officinale, Dandelion Extract, Pisselent, Piss-in-bed

Organ FunctionEssential HealthCardiovascularGut HealthImmune Support

Dandelion as a vegetable

The USDA lists separate entries for raw dandelion greens and greens boiled and drained without salt. The amounts below refer to 100 g of each food. Several values are lower in the cooked entry; these records do not measure what happens when the same batch of leaves is cooked. 1 2

Eating dandelion in normal food amounts is considered likely safe. 3

Vitamin K (raw)

778 mcg100 g raw778 mcg per 100 g raw leaves; 551 mcg per 100 g boiled. 1 2

Vitamin A (raw)

508 mcg RAE100 g raw508 mcg retinol activity equivalents per 100 g raw. 1

Potassium (raw)

397 mg100 g raw397 mg per 100 g raw; 232 mg per 100 g boiled. 1 2

Calcium (raw)

187 mg100 g raw187 mg per 100 g raw. 1

Vitamin C (raw)

35 mg100 g raw35 mg per 100 g raw; 18 mg per 100 g boiled. 1 2

Iron (raw)

3.1 mg100 g raw3.1 mg per 100 g raw. 1

Fiber (raw)

3.5 g100 g raw3.5 g per 100 g raw, with 45 kcal. 1

Dandelion greens and blood thinners

Because of the high vitamin K content, dandelion greens matter for people on warfarin. Vitamin K-containing foods can affect how warfarin works, and people taking it are advised to keep their intake of such foods consistent from week to week and to avoid large amounts of leafy greens. 1 4

Sources

  3. Dandelion NIH National Center for Complementary and Integrative Health (NCCIH), 2024
  4. Warfarin (drug information) MedlinePlus, U.S. National Library of Medicine, 2026