Dandelions, both leaves and roots, are extremely high in nutrients. They have a relatively high protein content, one of the highest calcium contents, thus making them a superior alternative for those sensitive to dairy products or who do not absorb calcium well from dairy products. They have a huge Vitamin A content and a large Vitamin C content as well. They contain a good assortment of alkaline salts, such as sodium and potassium. They contain choline, a factor of the Vitamin B complex which scientists have considered essential to liver functions. They also contain inulin, which is said to be very beneficial for diabetics. The active principles in the root are taraxicin and taraxecerin.