Lettuce Leaf Lettuce Lactuca sativa has the Latin name of the Asteraceae family and genus Lactuva. Lettuce
plants thought to have come from West Asia and America, then in the
development spread to various countries such as the Caribbean, Malaysia,
East Africa, Central Africa, West Africa and the Philippines. While
some countries have developed and created a seed varieties are Japan,
Taiwan, Thailand, the United States and the Netherlands. In Indonesia, lettuce yet berkembangan as commercial vegetable. However, some areas have started to develop the cultivation of lettuce, such as Cianjur and Lembang. During
this time many people mistakenly assume lettuce leaf and same with
watercress, lettuce when water comes from a different family. Lettuce leaves have green leaves, wavy edges and more delicious eaten raw. While watercress comes from the family Brassicaceae with the Latin name Nasturtium officinale. Watercress has a hollow stem leaves oblong-stemmed.
Ingredients and Benefits Leaf Lettuce
Lettuce contains beta carotene, folic acid, vitamins (A, C, E and K) and minerals (zinc, magnesium, calcium, iron, manganese, phosphorus and sodium) and bioflavonoids. Red lettuce contain vitamin A which is the highest compared with other types of lettuce. While the highest content of vitamin C found in Roman type of Lettuce. Vitamin K is most abundant in red leaf lettuce (red-leaf-salad). The function of vitamin K in the body is to assist the process of blood clotting, prevent heart disease and stroke because it works reduce hardening of the arteries due to plaque deposits of calcium. Folic acid in high enough lettuce. Consuming lettuce lettuce types of romance as much as 100 grams, then the need for folic acid will be met 34%. Folic acid is essential for the growth and regeneration of body cells. Pregnant women need more folic acid for anemia, as well as reducing resiki birth defects. Folic acid may also reduce levels of homocysteine in the blood. Excessive homocysteine can cause heart disease and liver. Bioflavonoids in lettuce functions such as vitamin C, which maintain endurance. Bioflavonoids also helps maintain the strength of the blood vessels that are not easily broken. Therefore, the lettuce is very good to prevent stroke.
Ingredients and Benefits Leaf Lettuce
Lettuce contains beta carotene, folic acid, vitamins (A, C, E and K) and minerals (zinc, magnesium, calcium, iron, manganese, phosphorus and sodium) and bioflavonoids. Red lettuce contain vitamin A which is the highest compared with other types of lettuce. While the highest content of vitamin C found in Roman type of Lettuce. Vitamin K is most abundant in red leaf lettuce (red-leaf-salad). The function of vitamin K in the body is to assist the process of blood clotting, prevent heart disease and stroke because it works reduce hardening of the arteries due to plaque deposits of calcium. Folic acid in high enough lettuce. Consuming lettuce lettuce types of romance as much as 100 grams, then the need for folic acid will be met 34%. Folic acid is essential for the growth and regeneration of body cells. Pregnant women need more folic acid for anemia, as well as reducing resiki birth defects. Folic acid may also reduce levels of homocysteine in the blood. Excessive homocysteine can cause heart disease and liver. Bioflavonoids in lettuce functions such as vitamin C, which maintain endurance. Bioflavonoids also helps maintain the strength of the blood vessels that are not easily broken. Therefore, the lettuce is very good to prevent stroke.
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