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When it comes to lettuce, romaine is arguably the MVP.It has a mild and versatile flavor that makes it a reliable foundation for nearly every type of salad.Romaine has enough structural integrity ...
Dark leafy greens—including lettuce, kale and spinach,—are good sources of vitamins A, C, and K, folate, and iron. Lettuce also provides fiber , which helps keep you full and keeps your ...
Lactuca serriola is the wild progenitor of cultivated lettuce (Lactuca sativa) and can be affected by lettuce downy mildew, one of the most serious diseases of lettuce. [12] L. serriola has shown resistance to the plant pathogen Bremia lactucae , the cause of the disease. [ 12 ]
Romaine or cos lettuce (Lactuca sativa L. var. longifolia) is a variety of lettuce that grows in a tall head of sturdy dark green leaves with firm ribs down their centers. Unlike most lettuces, it is tolerant of heat.
Cabbage plants. Cruciferous vegetables are vegetables of the family Brassicaceae (also called Cruciferae) with many genera, species, and cultivars being raised for food production such as cauliflower, cabbage, kale, garden cress, bok choy, broccoli, Brussels sprouts, mustard plant and similar green leaf vegetables.
The best way to wash lettuce is to use cool running water and gently scrub each leaf, says Edwards. “I prefer to fill a bowl with cold water and submerge lettuce leaves and gently scrub them.
MyPlate is the latest nutrition guide from the USDA. The USDA's first dietary guidelines were published in 1894 by Wilbur Olin Atwater as a farmers' bulletin. [4] Since then, the USDA has provided a variety of nutrition guides for the public, including the Basic 7 (1943–1956), the Basic Four (1956–1992), the Food Guide Pyramid (1992–2005), and MyPyramid (2005–2013).