![]() The most common varieties of lettuce are looseleaf, Romaine or cos, and iceberg or. Iceberg lettuce is 90 water and therefore has the mildest flavor of all. As the name states, looseleaf lettuces are loosely gathered, growing as a rosette, enabling the grower to just remove the leaves rather than harvest the entire plant. These cultivars can differ by looks, taste, and nutritional values. The four main types of lettuce are Iceberg, Romaine, Leaf, and Butterhead. The elongated leaves of romaine and its thick white rib are its outstanding physical characteristics. Well, compared with Romaine, the answer is a definite Yes. Butterheads are also round, but the leaves are more loose and have a smoother texture than those of their crisphead cousins. A prime example of a crisphead is iceberg lettuce: its round head is made up of tightly packed, crunchy leaves. If you’ve ever had a Caesar salad, you’ve had romaine, also known as cos lettuce. ![]() Where to use it: In salads with heavy dressings, dishes that call for shredded lettuce, sandwiches and overnight layered salads. Greens supply lutein, which contributes to good vision and may help protect your eyes from macular degeneration, and they provide vitamin K, which plays a role in blood clotting and bone health. Some greens deliver folate, potassium and dietary fiber, too. Remember, also, to wash them thoroughly, especially before eating them raw.įor clarification's sake, types of lettuces can be generally placed in one of four categories: looseleaf, butterhead, crisphead, and romaine. Although iceberg tends to get a bad rap, its crunchy texture and sturdy leaves are essential for the classic wedge salad. For example, romaine has nine times more vitamin A than iceberg lettuce. ![]() If you do plan on cooking them, be sure to make it a quick sauté or wilting anything else will cause the delicate greens to lose their unique characteristics. Whether you're using them raw or cooked, though, different types of lettuce can add quite a bit of texture and flavor to whatever you're making. Grouped under a larger category of salad greens, these vegetables are most often served raw, dressed and tossed with other salad ingredients.
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