蒲公英，别名婆婆丁、黄花地丁等，属多年生宿根草本植物。野生蒲公英分布广泛，近年来已发展成为有开发前景的野生蔬菜。蒲公英的食疗价值较高。据《食物成分表》记载：蒲公英叶的可食部分达８０％，每１００ｇ可食部分中含蛋白质４．８ｇ，脂肪１.１ｇ，碳水化合物５ｇ，粗纤 Dandelion, alias mother-in-law Ding, yellow dill, etc., is a perennial perennial herb. Wild dandelion is widely distributed and has developed into a promising wild vegetable in recent years. Dandelion’s therapeutic value is higher. According to “food composition table” records: dandelion edible parts of the leaves up to 80%, 100g edible part contains protein 4.8g, fat 1.1g, carbohydrates 5g, crude fiber