The health benefits of lettuce vary depending on the variety. For example, iceberg lettuce has little to no nutritional value, while its dark green leafy cousins are packed with nutrients. Dark-colored leaf lettuce contains fiber, in addition to vitamin A, vitamin C, potassium, and calcium. It also contains iron and copper.
Choose a crisp deep-colored leafy lettuce free from torn or bruised leaves.
Rinse the lettuce leaves thoroughly in cool water. Shake off any excess water, and refrigerate it wrapped in paper towels in a plastic bag. Poke several pinholes, or cut small slits into the sides of the bag to allow air to circulate. The lettuce will keep for three to five days.
Use whole leaves to dress sandwiches. Chop or tear leaves for use in salads and other recipes just before serving. Combine lettuce with other leafy greens, fresh-cut veggies, fresh fruit, dried fruit, nuts, herbs, seeds, and toss with your choice of dressing for a delicious salad.
Did you know?
Damaged cut lettuce leaves release an ascorbic acid oxidase which destroys its vitamin C and causes the cut edges to discolor. If possible, do not cut or slice lettuce leaves in advance.
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