Introduction:
Lettuce consists of curled leaves that are arranged rosette-like to form a head of lettuce. It is available as a yellow-green, green or red-brown variety. It is relatively mild and neutral in taste, but sometimes has bitter nuances.
Use/Preparation:
Lettuce is mainly enjoyed raw as a salad. However, it is also delicious on sandwiches, burgers and as a side dish to mild-tasting foods such as poultry, cucumbers or avocado. It can also be used as a soup ingredient.
Health:
The low energy density of 13 kcal can be explained by the high water content of about 95%. The outer leaves in particular are rich in vitamin C. Lettuce also contains minerals such as potassium, calcium and vitamin A. Herbal medicine attributes stress-relieving, calming and sleep-promoting effects to the active substances contained in the milky juice of lettuce.
Alternatives:
Other lettuces such as romaine lettuce, which has a similar crisp and slightly bitter taste to lettuce, iceberg lettuce, radicchio, endive, lamb's lettuce, Chinese cabbage or other leafy vegetables (spinach, dandelion, beetroot leaves, etc.) can be used as a substitute for lettuce in many dishes.
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| Average nutritional values | per 100 g |
|---|---|
| Energy (kcal/kJ) | 13/55 |
| Fat | 0,2 g |
| Healthy fatty acids | 0 g |
| Carbohydrates | 2,2 g |
| Sugar | 0,9 g |
| Protein | 1,4 g |
| Salt | 0 g |
