The role of bitter herbs

Bitter Herb

The role of bitter herbs

Energy: 15.00 kcal, protein: 1.40 g, carbohydrates: 1.50 g, fat: 0.40 g, water: 95.70 g, dietary fiber: 0.60 g, ash: 0.40 g, carotene: 360.00 μg, retinol equivalent: 60.00 μg, vitamin B2: 0.10 mg, niacin: 0.20 mg, vitamin C: 20.00 mg, potassium: 100.00 mg, sodium: 80.00 mg, calcium: 70.00 mg, magnesium: 29.00 mg, iron: 1.20 mg, manganese: 0.79 mg, zinc: 0.43 mg, copper: 0.08 μg, phosphorus: 31.00 mg, selenium: 1.55 μg. The method of consumption is mainly raw food, which can be mixed with cold dishes or dipped in various seasonings. Cooked food can be fried or shabu-shabu, and has a unique taste. Lettuce has the effects of lowering cholesterol, treating neurasthenia, clearing dryness and moistening the lungs, resolving phlegm and relieving cough. It is a low-calorie, high-nutrition vegetable.

Do not stir-fry bitter greens for too long, just until they are cooked through, otherwise it will affect the taste and bright color of the finished dish.

Don't put too much seafood soy sauce or light soy sauce, otherwise the dish will lose its light taste. Because there may be pesticide and fertilizer residues, be sure to wash it before eating it raw. It is extremely sensitive to ethylene and should be stored away from apples, pears, and bananas to avoid inducing reddish-brown spots.

The main way to eat it is raw, and it can be mixed with cold dishes or dipped in various seasonings. It can be fried or shabu-shabu, and it has a unique taste.

It can be eaten by the general public. Lettuce has a cold nature, so people with frequent urination and cold stomach should eat less.