close up of lettuce leaves

Scientific classification

Kingdom – Plantae

Class – Tracheophytes

Class – Angiosperms

Class – Eudicots

Class – Asterids

Order – Asterales

Family – Asteraceae

Tribe – Cichorieae

Genus – Lactuca

Species – L. sativa

About Lettuce

Lettuce is a temperate annual or biennial plant mostly grown as a leaf vegetable.
The lettuce plant, in the beginning, has a short stem but when it grows and blooms the stem increases in length and branches. It produces a lot of flower heads that look like dandelions but are smaller in size
The process of producing flower heads is called bolting. When lettuce is grown to eat, it is harvested before it bolts.
Lettuce plants can have taproots or fibrous root systems. Lettuce generally have a height and spread of 15 to 30 cm
The colour of the leaves of domesticated varieties come in a wide range, from shades of green to deep red and purple.
Lettuce requires a lot of water for successful cultivation especially in warmer weather.
There are hundreds of varieties of lettuce. The production of lettuce continues year around cause they peak at different times of the year.
There are generally four main groups of cultivators based on head formation and leaf structure
Following are the groups: head lettuce, romaine or cos lettuce; stem or asparagus lettuce; leaf lettuce.
Some lettuces are deliberately bred to remove the bitterness from their leaves. These have higher water content and very little nutrient value. The bitter and pigmented leaves contain antioxidants.
Lettuce is a nutrient-dense and low-calorie food with high water content

History of lettuce

Lettuce was first cultivated by the ancient Egyptians, they turned it from a weed whose seeds were used to produce oil, into a food plant grown for its succulent leaves
Lettuce was served to the Persian Kings of the sixth century BC, according to Herodotus
Lettuce spread to the Greeks and Romans, the Romans named it Lactuca from which the English lettuce is ultimately derived
The Romans carried lettuce into Western Europe and Asia to China
The United States of America and the new world were introduced by Columbus.
Many varieties of lettuce were developed in Europe between the late sixteenth century and early eighteenth century.

Quick facts about lettuce

Lettuce is about 95 percent water, because of which it has to be eaten fresh and cannot be frozen, dried, canned, or pickled.
In the United States of America, lettuce is the second most popular fresh veggie behind potato.
Lettuce is a rich source of vitamin K and vitamin A and a moderate source of folate and iron.
The contaminated lettuce is often a source of bacterial, parasitic, and viral outbreaks in humans.
The presence of some fruits in the fridge may harm the lettuce, fruits like apples and bananas produce ethylene and this gas may promote lettuce ripening.
The top five lettuce producing countries are; China, the United States of America, India, Spain, and Italy.
Lettuce can provide the human body with protein, minerals, iron, and vitamins K, C, A.
Dark green lettuce leaves are more nutritious than light green leaves.
There are hieroglyphic records of lettuce being grown over six thousand years ago.

the image of green and red leaves lettuce

Health benefits of lettuce

Hydration – water makes up over 95 percent of raw lettuce, as a result eating lettuce hydrates the body.
Bone strength – lettuce provides vitamin K, which helps strengthen bones, consumption of vitamin K in adequate amounts also reduces the risk of bone fracture.
Antioxidants – red leaf lettuce boasts a number of antioxidants that protect the body from damage caused by unstable molecules called free radicals.
Healthy heart – while no study directly tested the effects of lettuce on heart health, lettuce has 3 percent of the DV for magnesium and 5 percent for potassium. Potassium and magnesium maintain a healthy heartbeat and allow the heart’s muscle cells to relax.
Lower blood pressure – potassium which is found in adequate amount in lettuce, appears to lower blood pressure by lessening the effects of sodium and helping dilate the blood vessels .
Weight loss – lettuce is extremely low in calories but has a fair amount of fibre and has a higher water content which promotes weight loss .
Improved sleep – extracts of multiple lettuce types have been shown to promote sleep.
Improved vision – lettuce is a source of vitamin A, which plays a role in eye health. Vitamin A reduces the risk of cataracts
Nutrition – the nutritional content of lettuce varies across varieties, almost all lettuces contain a significant amount of vitamin A, vitamin C, and iron.

18/01/2022