| http://www.w3.org/ns/prov#value | - Sorrel has substantial amounts of iron and vitamins A, B2, and C; dandelion greens and cresses are at or near the top of practically every list: iron, calcium, phosphorus, potassium, vitamins A, B1, B2, niacin, and C. Because most greens contain sodium and other mineral salts, they need little, if any, added salt when prepared for the table.
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