LETTUCE
March 10th, 2012 → 1:15 am @ Shanti
“Vitamins and minerals in fresh food”
LETTUCE
Quite a few varieties of lettuce are available and can be used for different dishes. I like the loose leaf varieties, as they have many more green or coloured leaves, rather than the solid lettuces, which have only a few. The green leaves are rich in chlorophyll. These varieties are great in salads and on sandwiches, where the taller types, without a head, are often used in stir-fries and are a little more bitter, which are rich in anti-oxidants. These lettuces are sometimes called Chinese lettuces, as they are used in stir-fried dishes
Lettuces are rich in vitamins, especially in Vit A and other beta-carotenes Also Vit K is well represented, which is a good vitamin to help prevent Alzheimer’s disease. So all in all, lettuce should be used on a regular basis, as a fresh green vegetable. I like to have a salad meal every day and make it a point of making it the best part of my daily diet.
Vitamins: Vit A, K, B9, B6, B1 and B2 all very high. B5, B3 and Vit E are well represented.
Minerals: Manganese, Iron, Potassium, Phosphorous, Calcium, Copper, Magnesium, Sodium and Zinc are also available.
It is easy to grow some lettuces in your garden under your ornamentals and are there for you to pick from at any time, fresh and ready for use immediately. Even a few heads in a pot or planter box on the verandah will produce some beautiful and healthy food.
