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Lettuce: Green vitamins

Lettuce is a vegetable consumed worldwide and whose cultivation has spread dramatically. It is not clear, however, where it hails from as some researchers put its point of departure in India while others note the Mediterranean basin, which is the option the majority of scholars agree with. The Persians supported the extension of lettuce by the European coast, arriving first at the Greek lands, and then to the flourishing Roman culture about 2,500 years ago. From coast lines its cultivation went inland.




This is a self-pollinating plant with an annual crop. It belongs to the Compositae family and has a scientific name of Lactuca sativa.

The most important parts of the lettuce are leaves arranged in a rosette, they are distributed in clusters ranging from shades of yellow to green, the stem branched into a cylinder, the root, which does not exceed 25 cm, and seeds.

While each variety has a specific period of cultivation, the proliferation of greenhouses has made all kinds of lettuce available throughout the year.
One promoted aspects is the genetic improvement in cultivation. The objectives pursued in obtaining lettuce are the attainment of specimens of varying size.


The calorie intake of this vegetable is very low, while it is very rich in vitamin C, especially the outer leaves. It is also an important source of vitamin K with as well as vitamins A and E. Furthermore, it consists of 94% of water and has potassium, calcium and phosphorus.

It purifies the body through the liver function and is effective in preventing cancer because it contains beta-carotene. It is also highly recommended for diabetics because it has hypoglycemic properties. Its fiber makes it an ideal food to combat constipation, while allaying pain with its analgesic qualities.

Tips for use in the kitchen

 Tips for use in the kitchen

Tips for use in the kitchen

Its role in the kitchen has traditionally been reduced to the preparation of salads and sandwiches as a side vegetable ingredient. Currently it is used to make purees and sauces, and even desserts.

In the refrigerator it loses its freshness. So, a week is the deadline to avoid spoilage. After washing, wring it, it is preferable to wrap it with a towel and shake it.

We expect to dress it before eating to avoid it losing freshness. The curly leaves taste better with heavy dressings while tender varieties have a richer taste with light dressings.


When choosing lettuce, pick those with darker green leaves as they are much more nutritious. The sun causes the spring and summer crops contain more nutrients than those crops in autumn or winter.

The legends give it some sedative power. The reality is that lettuce can ease nervousness due to the amount of lactucarium it has.

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