Vegetables World : Lettuce

Green leafy vegetables are a good source of fiber, folate, and carotenoids. These vegetables also contain vitamins C and K and the minerals iron and calcium. Green vegetables also act as antioxidant. The substance in green vegetables removes free radical from our body. Lettuce is one of green vegetables that you should consider as your daily diet. Lettuce is low in calories and sodium. Lettuce free of fat and cholesterol. The best part Lettuce is inexpensive and available year-round. Eating ½ cup shredded or raw Romaine Lettuce your body will get a lot of nutrition. ½ cup lettuce contains 38 mcg Folic acid, 7 mg Vitamin C, 73 RE Vitamin A and 0 cholesterol.  Hohl et al. (2001) reported that head lettuce contains glycosides which are largely concentrated on the outer leaves and have antioxidative activity. The high magnesium content in the lettuce is good for the brain, nerves and muscular tissue. Lettuce has an impact on conditions such as insomnia, constipation, pregnancy and lactation, and menstrual disorders.

Most lettuces are eaten uncooked and are popular salad vegetables because of their color, texture, and flavor contribution to meals. Often the major component of vegetable salads, lettuce has a high water and low carbohydrate and protein content. Nevertheless, because of the volume annually consumed (about 12 kg per capita in the United States) lettuce is recognized for its nutritional contribution of minerals, provitamin A, vitamin C, fiber, and bulk. Cos- and leaf-type lettuces provide more pro vitamin A because of a greater proportion of green leaves compared to crisphead types. (Rubatzky and Yamaguchi 1997)