Lettuce 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.
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Uses
- 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. One variety, the woju (莴苣), or asparagus lettuce (celtuce), is grown for its stems, which are eaten either raw or cooked. In addition to its main use as a leafy green, it has also gathered religious and medicinal significance over centuries of human consumption.
Benefits
- The health benefits of lettuce include lower cholesterol levels, prevention of cancer, protection of neurons, regular sleep, anxiety control, lower inflammation, and a constant supply of antioxidants.
Cautions
- Studies have shown that even lettuce can produce allergies, and the allergen proteins have been identified. Food allergies are the abnormal response of the immune system to certain types of food that the body recognizes as harmful. Food allergies that result in anaphylaxis are the worst kind and according to the Center for Disease Control, they are on the rise. People who already suffer from food allergies are generally at risk when trying new foods. So, a word of caution is advised while eating lettuce for the first time. Try skin prick testing before eating it, just to be sure.
Interactions
- Not known.
Other names
- Lactuca sativa
References
Source: Wikipedia, https://en.wikipedia.org/wiki/Lettuce
OrganicFacts, https://www.organicfacts.net/health-benefits/vegetable/health-benefits-of-lettuce.html