Benefits of Lactuca
Lactuca, commonly known as lettuce, is a genus of flowering plants in the daisy family, Asteraceae.
Lactuca sativa is a small size annual plant that flourishes well under sandy, humus soil. There are about six varieties of cultivars exist based upon their head formation and leaf structure. Leaf varieties with more bitter taste are rather rich in nutrients as well as antioxidants. Its leaves exude milk like fluid (sap) when cut, and hence their name derived from Latin, lactuca for milk. Botanically this marvelous, nutrition rich leafy green belongs to the daisy family of Asteraceae. Scientific name: Lactuca sativa.
Lettuce (Lactuca sativa) is known since time immemorial for its refreshing, purifying and sedative properties. It derives its name from the milky juice (latex) leaking out from the stems after they are cut. lettuce is one of the most common leaf vegetables and a basic ingredient of many salads. It is characterized by large, tender leaves, usually light green in color, but sometimes red or purple depending on the variety.
3. Iceberg or crisphead
Greener leaves on the outside and whiter on the inside. This type is most popular for its crisp texture, juicy and mild taste. A good source of choline. Crispy, green/crimsonred colored lettuce is one of the incredible leafy vegetables packed with essential nutrients that benefit health. Indeed, it is among the most soughtafter greens, be it in your crunchy, green salads or healthy sandwiches!
4. Romaine lettuce
Has deep green and long leaves. It has a crisp texture and a deeper taste than the other varieties. A good source of vitamins A, C, B1 and B2, and folate. Lettuce leaves are one of the very low calorie greenvegetables. 100 g fresh greens provide just 15 calories. Nonetheless, they are the store house of many phytonutrients that have health promoting and disease prevention properties.
As the name implies, this variety has loose leaves that are broad and curly. It has a delicate taste and slightly crispy texture. Vitamins in lettuce are plentiful. Its fresh leaves are an excellent source of several Vitamin A and beta carotenes. Just 100 g of fresh, rawlettuce provides 247% of daily vitamin A, and 4443
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Acid = Danger
Acid works danger, but base works health. Here are the miracles of the alkalising diet. The human body is composed of various organs and parts, which are made up of tissues and cells. These tissues and cells are composed of 16 chemical elements. The balance or equilibrium of these chemical elements in the body is an essential factor in the maintenance of health and healing of disease. The acid-alkaline balance plays a vital role in this balanced body chemistry. All foods, after digestion and absorption leave either an acid or alkaline ash in the body depending on their mineral composition. The normal body chemistry is approximately 20 per cent acid and 80 per cent alkaline. This is the acid-alkaline balance. In normal health, the reaction of the blood is alkaline and that is essential for our physical and mental well-being. The preponderance of alkalis in the blood is due to the fact that the products of the vital combustions taking place in the body are mostly acid in character. Carbohydrates and fats form about nine-tenths of the normal fuel of the body. IN normal health, this great mass of material is converted into carbon dioxide gas and water. Half of the remaining one-tenth fuel is also converted into the same gas and water. This huge amount of acid is transported by the blood to the various points of discharge, mainly the lungs. By virtue of alkalinity, the blood is able to transport the acid from the tissues to the discharge points. Thus, our daily diet should consist of four-fifth of alkaline-forming foods such as juicy fruits, tubers, legumes, ripe fruits, leafy and root vegetables and one fifty of acid-forming foods containing concentrated proteins and starches such as meat, fish, bread and cereals. Eating sensibly in this manner will ensure the necessary alkalinity of the food which will keep the body in perfect health.