Nutritional value of lettuce

Lettuce is one of the most common vegetables. We can stir-fry it alone or cook it in soup, which is delicious.

Lettuce Introduction

Lettuce is an annual or biennial herb of the Asteraceae family. It is native to the Mediterranean coast and was introduced to my country via West Asia in the early seventh century. It is widely cultivated in various places. Lettuce is divided into two types: stem lettuce and leaf lettuce. The former is cultivated in various places, while the latter is more cultivated in the south. It is one of the important vegetables in spring, autumn and winter.

Stem lettuce is a product of leaf lettuce that has been bred over a long period of time. The edible part is mainly the flower stalk, which is also edible when tender. Its stems are as fat as bamboo shoots, and the flesh is tender, so it is also called "lettuce".

Lettuce varieties can be divided into two types according to the shape of their leaves: round leaves and pointed leaves. Round-leaf lettuce has long obovate leaves, thick stems, thicker in the middle and lower parts, and gradually tapering at both ends, and has good quality. Pointed-leaf lettuce has pointed leaves with pointed tips, stick-shaped stems, thicker in the lower part and tapering at the upper part, and its quality is not as good as round-leaf lettuce.

Lettuce should generally be short and straight, not bent, and of uniform size; have a thin skin, be crispy, and have plenty of moisture; the shoots should not be wilted or hollow, and should not have rust spots on the surface; it should not have yellow or rotten leaves, and should not be old or sprouting moss; the ones that are trimmed clean and free of dirt are of the best quality.

The stems of lettuce are thick, crisp and tender, delicious and fragrant, and its stems and leaves can be used in cooking.

Lettuce is fresh and tender, with a light green color, like jasper. It can be used in meat or vegetarian dishes, cold or hot, and has a crisp taste. It also has unique nutritional value.

Nutritional value of lettuce

1. Open up and clear the meridians, eliminate stagnation and relieve gas:

Lettuce has a fresh and slightly bitter taste, which can stimulate the secretion of digestive enzymes and increase appetite. Its milky serum can enhance the secretion of gastric juice, digestive glands and bile, thereby promoting the functions of various digestive organs. It is especially beneficial for patients with weakened digestive function, reduced acidity in the digestive tract and constipation.

2. Diuretic and lactogenic:

The potassium content of lettuce is 27 times that of sodium, which is beneficial to the balance of water and electrolytes in the body, and promotes urination and milk secretion. It has a certain therapeutic effect on patients with hypertension, edema, and heart disease.

3. Strengthen the body, prevent and fight cancer:

Lettuce contains a variety of vitamins and minerals, which can regulate the function of the nervous system. The organic compounds it contains are rich in iron that can be absorbed by the human body, which is very beneficial for patients with iron deficiency anemia. The hot water extract of lettuce has a high inhibition rate on certain cancer cells, so it can also be used to prevent and fight cancer.

4. Relax the intestines and promote bowel movements:

Lettuce contains a large amount of plant cellulose, which can promote intestinal peristalsis, clear the digestive tract, help defecation, and can be used to treat various constipation.

Effects of eating lettuce

Lettuce is sweet, cool, bitter, and enters the intestines and stomach meridians;

It benefits the five internal organs, dredges the meridians, clears stomach heat, and promotes urination.

Used for urinary problems, hematuria, and milk obstruction: 250 grams of fresh lettuce, wash, peel, cut into shreds, mix with appropriate amounts of salt and rice wine, and eat with meals.

Lettuce is suitable for people

It is edible for general population.

1. More suitable for the elderly and children;

2. A certain substance in lettuce stimulates the optic nerve. Ancient books record that eating too much lettuce can cause blurred vision, but the vision will recover on its own if you stop eating it for a few days. Therefore, people with poor eyesight should not eat too much lettuce, and people with eye diseases, especially night blindness, should also eat less lettuce. Lettuce is cold in nature, so postpartum women should eat it with caution.

<<: Nutritional value of white radish

>>: Potato and eggplant stew