Lettuce is not only a very useful and tasty leafy vegetables, but also serves as a wonderful decoration of the festive table.
Lettuce - plant of the family Asteraceae.salad Homeland reliably known.According to some sources it is believed that the ancestor of the plant is a wild lettuce, which is widespread at present in Asia, Europe, Africa and America.
domesticated plants for several thousand years.It is actively used in food is still the inhabitants of ancient Rome, Greece and Egypt.To date, lettuce is one of the most common garden vegetables, and grow it in almost every corner of our land.
salad has many varieties, which differ in size, shape and color of the leaves.The most common variety is krupnokachanny and most delicious - Italian variety "Radich" has a few bitter taste.Distributed as French variety "Batwa", which has several piquant flavor.In America, the most popular grade of "Ice Mountain", has strong crunchy leaves.
Lettuce has received widespread in cooking.It is used in its raw form, adding a variety of fresh salads, soups, sauces, snacks, as well as in fish and meat dishes.Good salad and subjected to heat treatment.You can fry or stew, but it should be borne in mind that while most of the useful properties of lettuce loses.
Often lettuce simply used to decorate dishes.
salad consumed only need fresh, so it is better to use immediately after purchase.If the yellowed and limp lettuce leaves and cut the stem line acquired a brownish tint, then salad stale.
In addition, cut lettuce is not recommended for a long time to keep in the water, otherwise they lose their useful properties and vitamins.Tuck salad just before serving.If it is too long will lie in the filling, it will settle and acquire an unattractive appearance.
100 g lettuce contains 95 grams of water, 1.6 g carbohydrates, 1.36 g protein, 1.3 g fiber, 0.6 g ash, 0.15 grams of fat;Vitamins: beta-carotene (A), thiamine (B1), riboflavin (B2), niacin (B3), choline (B4), pantothenic acid (B5), pyridoxine (B6), folic acid (B9), ascorbic acid (C), tocopherol (E), phylloquinone (K);macronutrients: phosphorus, sodium, magnesium, calcium and potassium;trace elements: selenium, copper, manganese, iron, zinc.
Calories Lettuce is about 15 kcal per 100 g of product.
Salad is a therapeutic and dietary leafy vegetables.It is recommended to use in dietary and nutritional desks, include in the diet of elderly people and those who have recently suffered a severe illness.
Lettuce possess antitussive, expectorant, sedative and diuretic.Useful properties of lettuce used in diabetes, obesity, insomnia, arteriosclerosis, tuberculosis, hypertension, diseases of the digestive, nervous and urinary systems.
Regular consumption of lettuce in food lowers cholesterol levels and helps to get rid of diseases of the gastrointestinal tract.
lettuce juice in folk medicine used to relieve nervous irritability and get rid of insomnia, liver diseases.But the infusion of the crushed seeds of lettuce helps nursing mothers to enhance lactation.
Lettuce is not recommended for use in chronic and acute enterocolitis and colitis, urolithiasis and gout.
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