Japanese page
Nutrient content per 100 g
Delicious season
Lettuce
| ① | ② | ③ | ④ | ⑤ | ⑥ | ⑦ | ⑧ | ⑨ | ⑩ | ⑪ | ⑫ |
|---|
* 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 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
