Structure:

Calorie of lettuce is 12 kcal per 100 grams of product. It contains a large amount of vitamin A and folic acid. It is rich in mineral substances of group B, PP, carotene, and in terms of ascorbic acid content it is almost inferior to apples. The increased content of vitamin E. The leaves have vitamins beta-carotene, organic acids, salts of potassium, phosphorus, magnesium, sodium.

Useful properties: 

Lettuce has beneficial properties due to its composition. A specific substance lacticin, which is part of the chemical composition of lettuce, calms the nervous system, improves sleep, and reduces salt deposition. And pectins and folic acid stimulate the intestines and remove bad cholesterol from the body.  

Due to the presence of iron salts, lettuce is recommended for the treatment of iron deficiency anemia, stomach and duodenum. In folk medicine, fresh lettuce juice is used to strengthen hair, and an aqueous infusion of lettuce seeds is used to improve lactation. By using lettuce, you can improve blood circulation and normalize metabolism.

The magical properties of the lettuce are by no means exaggerated. It is known that during an evening meal, the lettuce promotes sound sleep, and in the morning or afternoon stimulates appetite.

Interesting Facts:

There are more than a hundred types of lettuce: leafy, cabbage, a variety of shapes and colors, from pale green to dark burgundy, and all are surprisingly tasty. However, when five thousand years ago people began to grow them, no one thought about the taste qualities of these leaves. They were planted for the sake of the oil contained in the seeds. So it was until the ancient Greeks and Romans tried the lettuce. They were the first to talk about its healing properties. Lettuce is never eaten by itself, only mixing with other vegetables, since it does not give a feeling of satiety.

Application:

Green lettuce is consumed fresh. When added to other dishes, it is better to tear them with your hands, and not cut with a knife - this will lose useful properties (a calorizer). Lettuce is very common in cooking, in the preparation of salads, hot dressings, soups, meat and fish dishes. In addition, the lettuce can be stewed or slightly fried, but it should be borne in mind that under the influence of temperatures, most of its useful properties will be lost.