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Nutrient content per 100 g
Delicious season
Lettuce
① | ② | ③ | ④ | ⑤ | ⑥ | ⑦ | ⑧ | ⑨ | ⑩ | ⑪ | ⑫ |
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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 rate | 2% |
Energy | 12㎉ |
moisture | 95.9g |
Protein | 0.6g |
Lipid | 0.1g |
Carbohydrate | 2.8g |
Sodium | 2㎎ |
Potassium | 200㎎ |
Calcium | 19㎎ |
Magnesium | 8㎎ |
Rin | 22㎎ |
iron | 0.3㎎ |
Zinc | 0.2㎎ |
Copper | 0.04㎎ |
Manganese | 0.13㎎ |
Lodine | 1㎍ |
Selenium | – |
Chromium | – |
Molybdenum | – |
Vitamin A(Retinol) | – |
Vitamin A(β-carotene) | 240㎍ |
Vitamin D | – |
Vitamin E(Tocopherol α) | 0.3㎎ |
Vitamin K | 29㎍ |
Vitamin B1 | 0.05㎎ |
Vitamin B2 | 0.03㎎ |
Niacin | 0.2㎎ |
Vitamin B6 | 0.05㎎ |
Vitamin B12 | – |
Folic acid | 73㎍ |
Pantothenic acid | 0.2㎎ |
Biotin | 1.2㎍ |
Vitamin C | 5㎎ |
Dietary fiber(aggregate amount) | 1.1g |
Quoted from the Japanese food standard composition table 2015 edition