Dandelion greens.

The majority of 2016 for me was marked by significant housing instability, up to and including a stint living in the woods. 

Since having these experiences in a state where EBT (food stamps) can be very difficult to attain/maintain if unemployed, I have become interested by unconventional means of nutrition. By this I mean, ways to ensure receiving nutrition even in a time of having no funds or transportation. 

In this research I have learned of dandelion greens. Read more here: The Health Benefits of Eating Dandelion Greens.

Here is a highlight, regarding nutritional content:

Dandelion greens compare favorably in nutritional content to other commonly consumed green vegetables, providing four times as much calcium, 1.5 times as much vitamin A and 7.5 times as much vitamin K as broccoli. This leafy green vegetable also contains twice as much iron and three times as much riboflavin as spinach, and, while spinach provides no vitamin E or carotenoids, dandelion greens boast 17 percent of the daily adult dose of vitamin E and 13,610 international units, or IUs, of lutein and zeaxanthin per 3.5-ounce serving. However, dandelion greens are lower in vitamin C and folate than either spinach or broccoli.

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