Red Leaf Lettuce Selection Information | Nutritional Information | Tips & Trivia
Scientific Binomial Name: Lactuca sativa
Salads, sandwiches, garnish.
Good-quality red leaf lettuce will have fairly large, loose heads and thick, "crumpled" leaves.
The leaves will be medium to dark-red in color blending to nearly white ribs or veins.
Scratch the stalk and smell. A sweet or bitter smell means sweet or bitter flavor.
Avoid product with thin, wilted leaves and brown spots near the stalk end. Extremely solid, light-colored heads mean all core and less taste.
Always store lettuce and cabbage in the refrigerator.
To prolong storage life, cut the stem end and soak in warm water for 2-3 minutes before storing in your refrigerator.
In general, vegetables will not ripen further after harvest.
Red Leaf Lettuce is a good source of Dietary Fiber, Calcium, Magnesium, Phosphorus and Selenium, and a great source of Vitamin A, Vitamin C, Vitamin K, Thiamin, Riboflavin, Vitamin B6, Folate, Iron, Potassium and Manganese.
Lettuce contains the antioxidant compound 0-beta-carotene and anthocyanin which provides the red coloring found in some lettuce varieties.
Don't throw away lettuce, greens, celery, etc that has been in your refrigerator a little too long and gone limp. Revive most leafy vegetables by cutting a small amount from the stem-end, soaking in warm (100 degree) water for 5 minutes, drain and refrige
Modern lettuce had its start as a Mediterranean weed. As early as 55 B.C., lettuce was served on the tables of Persian kings and praised for its medicinal values.
The name lettuce comes from Latin words referring to its milky juice.
Also called Shaddock and Chinese grapefruit, pummelo is eaten fresh, in salads, or used in jams, jellies, marmalades and syrups.
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