Lettuce began to grow even 5000 years ago, but before people did not even think about their useful and taste. This plant was cultivated exclusively for the extraction of oil, which is contained in their seeds. This went on until the ancient Romans and Greeks began to eat lettuce leaves.
After that, the green plant began to be widely used in the agricultural industry around the world. On earth, there are more than 100 types of lettuce leaves, various colors and shapes - they all have healing properties and amazing taste.
This product has virtually no calories, so it is recommended as a dietary dish. It is better to eat it in combination with other vegetables, since the leaves themselves will not give satiety to the body.
Salad Leaves: Benefit
Salad leaves are rich in vitamin C (up to 55 mg in 100 g of grass), carotene and zeaxanthin, all these substances are necessary to maintain our vision and protect against Alzheimer's disease. Folic acid is also present in the vegetable, which contributes to the normal functioning of the reproductive function and vitamin K, which is responsible for blood coagulation.
Lettuce contains up to 3% of plant proteins and minerals (sodium, potassium, iron, copper, zinc, iodine, magnesium), which we need for the proper functioning of our body.
The most common for us is lettuce, in Russia there are three varieties of this variety grown: leaf, cabbage and Roman (romaine). The leaf is considered the earliest, with up to 100 tons of crops being sometimes harvested from one hectare of land.
The cabbage is harvested several times more, and the Roman (romaine) - four times, only the Roman ripens much later - in the fall. With proper storage conditions, elongated heads of cabbage can remain fresh until winter.
Lettuce salad leaves add to any dish of spicy bitterness and delicate zest. The grass really perfectly emphasizes the taste of other products and whets the appetite. The substance contained in it called lactucin has a beneficial effect on the nerve endings, also strengthens the walls of blood vessels, restores digestion and relieves insomnia.
It should be noted that much more lactucin is contained in the salad cob and the veins there are concentrated other useful substances. And in the inner leaves of head of cabbage there are protein substances and sugars. But in the outer leaves there is more carotene and vitamin C.
Another bright representative of green grass is Arugula - the salad has a spicy flavor and is highly regarded for its abundance of minerals and carotenoids. No less popular Iceberg salad is the only variety that tastes like cabbage, but it is much more tender and watery. Romano salad has the same crisp taste ; it is valued for its abundant sodium content.
Today it is impossible to do without this vegetable in your kitchen. A green plant with spices is an excellent source of vitamins. It is not only easily absorbed by the body and fights with vitamin deficiency, but it is also a real decoration for any dish. Now you know the benefits of lettuce leaves and will use them more often.
Useful Tips:
- green leaves do not cut, they are torn by hands in order to preserve all the vitamins and juiciness
-salad with leaves is seasoned and salted only before serving, otherwise the leaves will fade, get wet and lose their taste
- leaves should be stored in cling film, in a dried state and only in the refrigerator
- instead of salt they can be flavored with lemon juice or garlic
- to give satiety, a green salad is better to combine with boiled eggs, cheese, onions, vegetables, nuts. As a dressing, you can use sour cream, olive, mustard sauces.
-This herb is actively used in folk medicine. For example, grass juice gargle, cough and anemia are treated. Due to the presence of ascorbic acid, it has an anti-zingotic effect.
- roots are used to get rid of fever. For scabies and allergies, an ointment made from dried herbs and seeds is used.