Different kinds. Various nutrients
Lettuce categories: Italian lettuce, green flame lettuce, red oak leaf lettuce
Mainly used as the base for salad dishes, hydroponic cultivation tastes more tender and juicy
Leafy vegetables: kale,Kyoto Mizuna
Harvesting young leaves not only tastes fresher and more tender than adult vegetables, but also doubles the nutrition. It has antioxidant and high nutritional content, and can easily supplement minerals and vitamins.
Storage method:
Lettuce should not be stored for a long time and can be placed in a cool and ventilated place 2 to 3 sky,
Seal it with plastic wrap and store it in the refrigerator for approx.1 week.
Italian Lettuce
It has the effects of stopping bleeding, clearing away heat and promoting fluid production, anesthetizing and relieving pain, and treating heat and toxins. Carotene, converted into vitamins A in the human body. It later becomes a powerful antioxidant.
Nutrition: rich in beta carotene,vitaminsB1.C．Calcium,iron,dietary fiberwait
Taste: Sweet, not bitter even under high temperature.
Dishes: Italian lettuce is great whether served as a salad or cooked.
Batavia Lettuce
Lettuce is large in size and grows and germinates evenly. The leaves are light green in color and are enjoyed in a variety of home-cooked dishes, including salads and lettuce wraps.
Nutrition: has protein, fat, sugar, vitamins A,B1,B2,C, iron, calcium, etc.
Taste: Crisp, full of water, very greasy, with a slightly sweet and bitter flavor in the stem.
Dishes: Usually served as raw salads, vegetable juices, plated dishes, or simply stir-fried.
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Oakleaf red
It is rich in vitamins and minerals, which can beautify the skin. In addition, it can soothe the mind and help digestion. Rich in lettuce, it has anti-inflammatory, liver-clearing, choleretic, and stomach-nourishing effects. It can also promote metabolism and inhibit the effects of reactive oxygen species.
Nutrition: Contains beta-carotene, lutein, vitaminsA,B1,C, leaves, iron, etc.
Taste: Mild, crispy, slightly bitter taste. The taste is sweet after entering the mouth.
Dishes: Suitable for adding to salads as a garnish.
Kale
It has high fiber and vitamin nutrients and has a slimming effect. Young vegetable leaves are suitable as a garnish for salads and dishes, and can also be cooked and eaten when mature. If it has a more bitter taste, it is recommended to mix it with fruits to make vegetable juice to neutralize the bitter taste.
Nutrition: Contains beta-carotene, vitamin C,E,K, calcium, iron, potassium, chlorophyll, etc.
Taste: relatively bitter taste, suitable for eating as microgreens.
Dishes: Young leaves can be eaten raw and made into salads, or used in soups or stews.
Mizuna
It can maintain the health of skin and mucous membranes and help prevent rough skin and colds in winter. It is rich in antioxidant nutrients and can prevent aging. There is also calcium to prevent osteoporosis, potassium to prevent high blood pressure, and iron to prevent and treat anemia.
Nutrition: Contains beta carotene, vitamins C and E, calcium, iron and dietary fiber
Taste: Crispy, tender and juicy. If cooked for too long, the texture will be hard.
Dishes: Suitable for all kinds of salad dishes, stir-fry, hot pot, and ramen.