Lettuce(萵苣)レタス

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Nutrient content per 100 g

Delicious season

Lettuce

* Display the yearly calendar with each number

Commentary on vegetables

  • Susceptible to hot and heavy rain
  • Wash well as you often use pesticides
  • It is cultivated in a cold region in summer and in a warm area (house) in winter
  • Symptoms such as irregular shape, lightness, and heavyness appear in the case of poor growth
  • Cooking with oil increases the absorption rate of calcium
  • The cut end turns red due to the oxidation of polyphenols.
  • The core is also nourishing, so you should eat it

Good things to eat together

  • Mental stability = milk, Japanese basil, sesame
  • Anemia prevention = Mackerel, Sardine, clam
  • Diuretic action = cucumbera, red beans,wax gourd
  • Aging prevention = soybeans, cashews, Squash

Preservation method

  • Wrap it in wet newspaper, place it in a plastic bag and store it in the vegetable room
  • When the core is removed (only the leaves), put it in a container and store it in the refrigerator.

recipe

  • salad
  • Lettuce soup
  • Lettuce fried rice
 

Food composition table

Per 100g edible portion

Lettuce(raw) soil culture

Waste rate2%
Energy12㎉
moisture95.9g
Protein0.6g
Lipid0.1g
Carbohydrate2.8g
Sodium2㎎
Potassium200㎎
Calcium19㎎
Magnesium8㎎
Rin22㎎
iron0.3㎎
Zinc0.2㎎
Copper0.04㎎
Manganese0.13㎎
Lodine1㎍
Selenium
Chromium
Molybdenum
Vitamin A(Retinol)
Vitamin A(β-carotene)240㎍
Vitamin D
Vitamin E(Tocopherol α)0.3㎎
Vitamin K29㎍
Vitamin B10.05㎎
Vitamin B20.03㎎
Niacin0.2㎎
Vitamin B60.05㎎
Vitamin B12
Folic acid73㎍
Pantothenic acid0.2㎎
Biotin1.2㎍
Vitamin C5㎎
Dietary fiber(aggregate amount)1.1g

Quoted from the Japanese food standard composition table 2015 edition