Lettuce  Lettuce - plant of the family Asteraceae
 not only is a very useful and tasty leafy vegetables, but also serves as a wonderful decoration of the festive table.

Description lettuce

Lettuce - plant of the family Asteraceae. Homeland salad reliably known. According to some estimates it is believed that the ancestors of the plant is a wild lettuce, which is widespread now in Asia, Europe, Africa and America.

Domesticated plants for several thousand years. It is actively used in food even residents of ancient Rome, Greece and Egypt. Today, lettuce is one of the most popular garden vegetables, and grow it in almost all corners of the earth.

Salad has many varieties that vary in size, shape and color of the leaves. The most common variety is krupnokachanny and most delicious - Italian variety "Radich" has a somewhat bitter taste. Distributed as French variety "Batwa" having a few piquant flavor. In America, the most popular grade of "Ice Mountain", which has strong crunchy leaves.

Use in cooking

Lettuce is widespread in cooking. It is used in its raw form, adding to the variety of vegetable salads, soups, sauces, snacks, as well as 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 is simply used to decorate dishes.

Salad is necessary to use only fresh, so it is better to use immediately after purchase. If you have 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. Seasoned salad just before serving. If it is too long will lie in charging, it settle and acquire unattractive.

The composition and caloric content of lettuce

100 g lettuce contains 95 grams of water, 1, 6 g carbohydrates, 1, 36 g protein, 1 g fiber 3, 0, 6 g of ashes, 0, 15 g 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 (C); macronutrients: phosphorus, sodium, magnesium, calcium and potassium; trace elements: selenium, copper, manganese, iron, zinc.

Calorie lettuce is about 15 kcal per 100 g of product.

Useful properties of lettuce

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 leaves  Application of lettuce in the kitchen
 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 blood cholesterol levels and helps to get rid of diseases of the gastrointestinal tract.

The juice of lettuce used in folk medicine to relieve nervous excitability and get rid of insomnia, liver diseases. But the infusion of shredded lettuce seeds helps nursing mothers enhance lactation.


Lettuce is not recommended for use in chronic and acute enterocolitis and colitis, urolithiasis and gout.