| Moisture | 93.4% | Protein | 2.1% |
|---|---|---|---|
| Fat | 0.3% | Minerals | 1.2% |
| Fibre | 0.5% | Carbohydrates | 2.5% |
| Calcium | 50 mg | Phosphorus | 28 mg |
| Iron | 2.4 mg | Vitamin C | 10 mg |
There are several varieties of lettuce in different size, colour,texture, the colour of leaves varies from light to dark green. Broadly two varities loose-leaf lettuce and true head-lettuce are used. The centre of origin of lettuce appears to be Middle-East, cultivated as a salad plant by the ancient Greeks and Romans. Lettuce is comparatively a recent introduction into the tropics, now widely cultivated in India, Malaysia, Indonesia, the Philippines, China, the caribbean, Central and South America and East, West and Central Africa.
Lettuce is rich in vitamin content, especially the antiscorbutic vitamin C, it is bulky, low in food value but high in health value. The loose-leaf lettuce is considered a better food, it has the advantage of being more exposed to sunlight than the head-lettuce in which leaves are closed.
Lettuce is very good for brain, nervous system and lungs.The raw juice of lettuce is cool and refreshing, as it contains magnesium that vitalise the muscular tissues, the nerves and the brain. Lettuce leaves should be washed thoroughly before use as salad.
Lettuce is normally used in the raw state as salad. The leaves are also cooked as greens, especially loose-leaf lettuce. It will cook in almost no water at all, kept covered over a stove for the first few minutes until the juice starts flowing , then cooked uncovered for about 10 minutes.
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