Lettuce – taste and health benefits of lettuce

Let’s not spare the lettuce. People who eat a lot of green leafy vegetables get sick less often and have less fat tissue. Lettuce is healthy and very tasty and should be a part of nearly every diet plan. You can eat it alone or as an addition to your more concrete meals. There is a lot to choose because there are many types of lettuce.

Health Benefits of Lettuce

Contrary to what some people think, lettuce has many nutritional values and it is not insignificant. Lettuce owes its colour to chlorophyll, which has a bactericidal effect, accelerates wound healing, protects against germs, and helps in overcoming infections.

Lettuce contains lutein and zeaxanthin, powerful antioxidants that protect against macular degeneration. It also provides anti-cancerogenic indoles, folic acid and B vitamins that strengthen the nervous system, reducing the risk of its defects in the fetus. It contains a lot of, among others:

  • vitamin E
  • vitamin C
  • potassium
  • iron
  • manganese
  • magnesium
  • organic acids

It is also low in calories. 100 g of lettuce is only 12 kcal. Yet it also improves digestion and deacidifies your organism.

What to eat lettuce with?

Americans eat it for better health, French for taste, and Italians for beauty. Interesting taste effects are brought by mixing different types of rocket, ice, butter and Roman.

You can eat lettuce alone and with some additives

  • herbs
  • tomato
  • cucumber
  • pepper
  • radish
  • capers
  • onion
  • olives
  • bean
  • hard-boiled eggs
  • blue cheese
  • cheese
  • smoked fish
  • anchovy
  • shrimps
  • roasted or smoked meat
  • fruit

Sprinkle your favourite composition with olive oil and lemon juice or pour vinaigrette, yoghurt or mayonnaise.

Treat the lettuce gently

The organic type of ground lettuce is the healthiest one. Imported or bred under the foil, it is usually artificially fertilized.

Don’t choose lettuce with very large, thin and slightly wilted leaves – it can be over-fertilized! Do not keep the leaves in a plastic bag, as this promotes the conversion of nitrates into harmful nitrites. Wash the leaves carefully, but briefly, under running water (do not soak lettuce, because you will rinse out vitamins and minerals).

Do not cut the lettuce with a knife, but tear it into small pieces with your fingers so that it does not lose its valuable nutritional value. Don’t use a knife also when you eat lettuce.

Remember also to not to overdo with additives. They should not dominate the taste of the lettuce.