Lettuce Recipes

Lettuce (lactuca sativa) is an annual plant of the daisy family, asteraceae. It is most often grown as a leaf vegetable, but sometimes for its stem and seeds. 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.in addition to its main use as a leafy green, it has also gathered religious and medicinal significance over centuries of human consumption. Lettuce is a rich source of vitamin k and vitamin a, and a moderate source of folate and iron. Contaminated lettuce is often a source of bacterial, viral, and parasitic outbreaks in humans, including e. Coli and salmonella.



Depending on the variety, lettuce is an excellent source (20% of the daily value, dv, or higher) of vitamin k (97% dv) and vitamin a (21% dv) (table), with higher concentrations of the provitamin a compound, beta-carotene, found in darker green lettuces, such as romaine.