Nutritional value of lettuce

Lettuce is one of the common vegetables on people's tables. It not only tastes special, but is also very nutritious.

Nutritional value of lettuce

It is similar to lettuce, but higher than lettuce and its close relative, celery. The protein content of celery is 40% higher than that of celery, the carotene content is 1.4 times higher, the calcium content is twice as high, and the iron content is 33% higher. Among the green leafy vegetables, celery contains more vitamins, calcium, and iron. Its content of vitamin A, vitamin B group, and vitamin C is not low, so it is known as the best "raw vegetable".

Therapeutic effects of lettuce

Lettuce also has certain therapeutic effects. It plays a positive role in lowering cholesterol, treating neurasthenia, clearing dryness and moistening the lungs. In particular, lettuce is high in vitamin C, and vitamin C has obvious effects on treating scurvy, preventing arteriosclerosis, and anti-oxidation.

How to eat

Lettuce can be eaten raw or stir-fried. Because its water content is lower than that of lettuce, it shrinks less when cooked. However, when stir-frying lettuce, remember not to cook it for too long. It should be cooked until it is raw, otherwise it will affect the taste and bright color of the dish. Because lettuce is very "allergic" to ethylene, it should be stored away from apples, pears and bananas as much as possible to avoid inducing reddish-brown spots. It is also important to warn that lettuce is cold in nature, so people with frequent urination and cold stomach should not eat too much.