About Lettuce
lettuce, (Lactuca sativa), annual leaf vegetable in the aster family (Asteraceae). Many types of lettuce are eaten fresh and often serve as the base of a green salad. Lettuce is a source of vitamins K and A in general, although the nutritional value varies depending on the variety.
Four types of botanical lettuce are grown: Celtic lettuce, or asparagus (type augustana), which has narrow leaves and large stems, is sweet and edible; head, or cabbage, lettuce (capitata variety), and leaves folded into a compact head; Lettuce lettuce or curly lettuce (crispa variety), with a curled rosette, which is cut well, with a smooth edge or oak leaves; and cos, or romaine, lettuce (longifolia variety), has sweet leaves that form a long, long, irregular head. There are two classes of head lettuce: head lettuce types, such as Bibb lettuce, which have a soft head of large, oily leaves, and crispy types, such as iceberg lettuce, which have brittle leaves that form the head. temperature. .
Lettuce plants can have taproots or fibrous root systems. The leaves of different types of houses come in a variety of colors, from shades of green to dark red and purple; Different models have been developed.
Lettuce is harvested before flowering because the “bolting” of the flowering plant lengthens the lettuce head, reduces leaf size and imparts a bitter taste. The purple flower head produces an achene fruit with a feathery pappus for air dispersal.
For successful cultivation, lettuce needs a lot of water, especially in hot weather. During bad weather, protection is provided and growth is promoted by polythene greenhouses, frames, covers or covers. In many parts of the world, the cos, leaf and butterhead species are the most popular, although some species are difficult to navigate and are often grown in vegetable gardens or nearby market gardens. in the market. The types with crispy heads, which are well suited for long shipping, are popular in the United States.
Nutrition Facts of Lettuce
Lettuce is one of the most popular green vegetables. Green and red leafy vegetables are one of the most important sources of health-promoting nutrients. In fact, it is one of the most sought-after green vegetables, whether in your crunchy green salads or sandwiches!
Lettuce leaves produce milk (sap) when cut, hence its name from the Latin Lactuca for milk. In terms of plants, this nutritional wonder belongs to the daisy family Asteraceae.
Planting
Lettuce prefers an area with 5 to 6 hours of sun, but it can benefit from afternoon shade when the temperature rises. The soil should be loose, well-drained, and ooh but not hard. In the week before planting, turn it over with lots of compost for added fertility.
When planting lettuce
- Soil temperatures between 45°F and 65°F (7°C and 18°C) are ideal. Cold-adapted species can survive low temperatures.
- Direct sowing is recommended. Sow seeds in the soil 2 to 4 weeks before your last frost date or as soon as the soil can be worked.
- Or, to get a head start, start seeds indoors about a month before your last frost date. Dry the seeds for 3 days to a week before placing them outside.
- If you buy transplants (small plants) from a garden center or nursery, you can plant between 2 weeks before your last frost and 2 weeks after your last spring frost. In many places it is possible to plant lettuce again in autumn or even in winter. See our planting calendar for planting dates. Tip: To plant fall crops, create cool soil in late August by keeping the soil moist and covering it with mulch. A week later, the soil under the bale will be about 10°F (6°C) cooler than the rest of the field. Plant a three-foot row of lettuce every two weeks – just rotate the mulch around the garden.
Amazing benefits of lettuce
Lettuce is rich in antioxidants like vitamin C, as well as other nutrients like vitamins A and K and potassium. This green vegetable helps in treating inflammation and other problems like diabetes and cancer. Because not all lettuce is created equal, the benefits increase when you use the Romaine variety. Also, the darker the lettuce, the higher its vitamin content. May help improve heart health
May help improve heart health
Folate, a B vitamin that converts homocysteine to methionine, is found in romaine lettuce. Unchanged homocysteine can damage blood vessels and cause plaque build-up, putting the heart at risk. Lettuce is also rich in vitamin C, which helps treat heart disease by reducing heart attacks. It can help prevent heart attacks by strengthening the muscles. Eating two servings of romaine lettuce a day can help keep your heart healthy.
Lettuce also contains potassium, which helps prevent heart disease by lowering blood pressure. Eating lettuce can also increase HDL (good cholesterol) levels while lowering LDL levels.
According to another study, lettuce consumption is associated with better cholesterol metabolism. It also boosts the body’s antioxidant status. Eating lettuce regularly can help prevent heart disease.
Can help you lose weight
One of the main reasons why lettuce is a good food for weight loss is that it is low in calories. Lettuce has only 5 calories per serving. In addition, lettuce fills micronutrient deficiencies that are often difficult to fill in a low-calorie diet.
Lettuce also has less filling power. This is the case with romaine lettuce, which contains 95% water and 1 gram of fiber per cup. Fiber keeps you full and prevents overeating. Dark lettuce varieties, such as romaine lettuce, are high in nutrients.
Lettuce is also low in fat. It would be good to include large leaves of romaine lettuce in your diet. However, there is no direct evidence that lettuce can help you lose weight.
