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This salad vegetable has deep green, long leaves with a crisp texture and a stronger flavor than iceberg lettuce, and is more tender and sweeter than other lettuce varieties. Like all lettuces, it has a low-calorie content and high water volume.
In addition to its high Vitamin C content, romaine lettuce is also an excellent source of Vitamin A. Research has shown that to absorb maximum Vitamin A from this salad leaf, it should be combined with a fat, such as olive oil from salad dressing.
Romaine lettuce is also a rich source of folic acid, and contains phosphorus, potassium and fiber. Phytochemically, this form of lettuce is a good source of lutein and zeaxanthin - these phytochemicals are important antioxidants that battle many diseases. Romaine lettuce also contains a significant amount of lactucaxanthin, which is a rare dietary carotenoid that was found to suppress the Epstein-Barr virus, one of the most common viruses in humans.
Romaine lettuce is rich in lutein and zeaxanthin, which are carotenoids found naturally in the eye that fight age-related macular degeneration, the leading cause of irreversible vision loss in the elderly.
In a study conducted in the US, it was found that starting off a meal with a low-calorie salad gave a sense of fullness and reduce subsequent calorie intake, which may be an effective way for managing weight.
Salicylic acid, a main compound found in aspirin, which is used to treat inflammation, has been found in romaine lettuce. Salicylic acid is a cyclooxygenase-2 (COX-2) inhibitor, a key enzyme involved in inflammation, certain cancers, and the promotion of heart disease.
Tips for Using Lettuce
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