Introduction to lettuce and its nutritional value

I believe that everyone is familiar with lettuce. Let’s learn about this vegetable with the editor below.

Lettuce

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 bends, 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; they should not have yellow or rotten leaves, be old, or have moss; and those 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. Opening up and clearing the intestines, eliminating stagnation and relieving 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, which is especially beneficial for patients with weakened digestive function, reduced acidity in the digestive tract and constipation.

2. Diuretic and lactogenic: Lettuce contains 27 times more potassium than sodium, which is beneficial to the body's water and electrolyte balance, promoting urination and milk secretion. It has a certain therapeutic effect on patients with hypertension, edema, and heart disease.

3. Strengthen the body, prevent cancer and fight cancer: Lettuce contains a variety of vitamins and minerals, which can regulate the function of the nervous system. The organic substances 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 cancer and fight cancer.

4. Relax the intestines and promote bowel movements: Lettuce contains a large amount of plant fiber, which can promote intestinal wall peristalsis, clear the digestive tract, help defecation, and can be used to treat various constipation.

5. Lettuce contains an aromatic hydrocarbon hydroxylated lipid, which has a preventive effect on liver cancer and stomach cancer. It can also alleviate the side effects of radiotherapy or chemotherapy in cancer patients. It is an anti-cancer vegetable.

6. Children who eat lettuce regularly will benefit from its growth and development.

7. Patients with neurosis, hypertension, arrhythmia and insomnia can achieve significant therapeutic effects by eating fresh lettuce regularly.