The benefit of romano lies in its ability to normalize the work of the cardiovascular system of the human body, the level of hemoglobin in the blood, blood pressure, reduce the deposition of harmful salts. Its beneficial properties are due to its rich chemical composition. Previously, people used romaine lettuce only for medicinal purposes. The caloric content of Romano salad is 17 kcal per 100 grams of the product. The chemical composition of the salad contains vitamins:Į, A, K, B1, B2, B5, B6, H, PP, folic and ascorbic acids, beta-carotene and choline, as well as minerals such as selenium, magnesium, iron, sodium, manganese, potassium, zinc, phosphorus and calcium. Therefore, chefs recommend using it in hot dishes. It does not contain acidic or bitter substances, only the leaves of Chinese lettuce have a sharp elongated shape. Green leaf belongs to the group of fresh salads. You can make vitamin refreshing smoothies, juices, meat/fish dishes from it. Richly seasoned with spices, romaine is a gastronomic pleasure and a kind of explosion for the taste buds. The product has a delicate nutty taste and a barely noticeable bitterness, which distinguishes it from other leafy greens. Romaine lettuce belongs to the same plant family, which includes daisies and thistles.Ĭhefs often use romaine in all kinds of dishes from soups to ordinary salad mixes. This green leafy vegetable has a crisp texture and a sharp, neutral taste. Romaine lettuce is one of the varieties of lettuce. Romano is the oldest and most popular salad in the world, it is with its leaves that chefs and chefs of haute cuisine prepare the famous and beloved Caesar salad. The color of the leaves is bright green at the edges, it brightens to almost white by the middle. Romaine is annual head lettuce, is a subspecies of lettuce, having juicy and crispy leaves collected in an elongated loosehead. The plant itself is low-calorie, it consists of 92 % water, and 100 grams contain 12-23 kcal (depending on the species). During heat treatment, the product loses most of its beneficial properties.įor the first time, the Greeks and Romans started talking about the healing properties of lettuce, since then it has taken an honorable position among the greens on European tables. You can eat green lettuce leaves fresh, use them to decorate dishes, serve them with soups, meat and fish, spicy dressings. It is a “light” product that will perfectly complement the diet of a convinced vegetarian, a raw food eater, a curvy young lady, a child, an athlete, a pregnant woman, an elderly person. Today, farmers everywhere grow leaf lettuce in vegetable gardens. The homeland of the plant’s origin is the Mediterranean. Green leaf lettuce is a garden annual or two-year crop from the Aster family, Compound flowers. What can I use instead of lettuce for the salad?.What is the best lettuce for the salad?.What is another name for green leaf lettuce?.Green leaf VS romaine lettuce nutrition.The resilient texture means that collard greens need to simmer longer than their peers, but this mild, versatile Southern favorite is worth the wait. Collard greens offer a heftier fiber content than other greens, and you can trace it right to the large, leathery leaves.Less bitter but more peppery in flavor than kale, mustard greens rise to any occasion after wilting slightly in a skillet that sizzles with olive oil, garlic and onion. Spinach stands alone well in salad and shines in the presence of seafood and pasta.* Mustard greens, like kale, is loaded with beta-carotene that morphs into vitamin A, which strengthens both the eyes and the bones. It is also loaded with potassium, which keeps blood pressure in check. Spinach beats the pack when it comes to folate, a B vitamin that promotes heart health and may blunt the development of breast cancer.Kale has become the darling of smoothie lovers, but its somewhat bitter flavor also can be tempered by sauteing or steaming. It leads the way with its share of beta-carotene and vitamin C, and its concentration of sulforaphane can stymie the growth of cancer cells. Kale is a lutein powerhouse, an antioxidant that bolsters weak eyesight.In terms of taste, they can range from somewhat tangy to downright peppery, so they're especially well suited to soups and salads. Microgreens are like the jackpot of leafy greens since they consist of the underdeveloped green leaves of vegetables such as arugula, broccoli and kale.
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |