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Taraxacum officinale, the dandelion or common dandelion, [6] is a herbaceous perennial flowering plant in the daisy family, Asteraceae. The common dandelion is well known for its yellow flower heads that turn into round balls of many silver-tufted fruits that disperse in the wind. These balls are called "clocks" in both British and American ...
Plate of sauteed dandelion greens, with Wehani rice. Raw dandelion greens contain high amounts of vitamins A, C, and K, and are moderate sources of calcium, potassium, iron, and manganese. [51] Raw dandelion greens are 86% water, 9% carbohydrates, 3% protein, and 1% fat. [51] A 100 gram (3 + 1 ⁄ 2 oz) reference amount supplies 45 Calories. [51]
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The program can read and write many file formats, other than its proprietary sketch file format (.skc) and can export PNG files. If SVG files are required, it is recommended that structure diagrams be exported as enhanced metafiles (.emf) which can be read by Inkscape and other image editors..
A rosette of leaves at the base of a dandelion Rosette growth form of the liverwort Ricciocarpos natans. In botany, a rosette is a circular arrangement of leaves or of structures resembling leaves. In flowering plants, rosettes usually sit near the soil, but they can also be at the top of an otherwise naked branch or trunk.
Taraxacum albidum is a species of dandelion that grows in eastern Eurasia. [1] A member of the Asteraceae, it is a perennial herbaceous plant native to southern Japan.. It is sometimes mistaken for Taraxacum coreanum, but T. coreanum grows wild chiefly in the Korean Peninsula and some parts of China.
Taraxacum platycarpum, also called the Korean dandelion, [1] is a species of dandelion that grows in Korea. [2] A member of the Cichorieae tribe of the Asteraceae , it also grows in other countries as a native plant, such as China and Japan.