About the Vegetable :Lettuce (Lactuca sativa) is an annual plant of the aster or sunflower family Asteraceae. It is most often grown as a leaf vegetable, but sometimes for its stem and seeds. Lettuce was first cultivated by the ancient Egyptians who turned it from a weed, whose seeds were used to produce oil, into a plant grown for its seeds and leaves.Crispy, green/crimson-red coloured lettuce is one of the incredible leafy vegetables packed with essential nutrients that benefit health. Its leaves exude milk like fluid (sap) when cut.Indeed, it is among the most sought-after greens, be it in your crunchy, green salads or healthy sandwiches! See more Varieties...Lettuce is most often used for salads, although it is also seen in other kinds of food, such as soups, sandwiches and wraps; it can also be grilled.One variety, the Woju (莴苣) or asparagus lettuce, is grown for its stems, which are eaten either raw or cooked. Lettuce is a good source of vitamin A and potassium, as well as a minor source for several other vitamins and nutrients. Despite its beneficial properties, contaminated lettuce is often a source of bacterial, viral and parasitic outbreaks in humans, including E. coli and Salmonella. In addition to its main use as a leafy green, it has also gathered religious and medicinal significance over centuries of human consumption.
Scientific / Binomial name : Lactuca sativa
Usage :
Raw, fresh-lettuce is commonly used in salads, burgers, spring rolls, and sandwiches.
Chinese-lettuce is usually stir fried or stewed and added to noodles as well as fried rice preparations.
The leafy green also combines well with garden peas, green-beans as well as seafood like shrimp, prawns, etc.
No comments:
Post a Comment