Lettuce

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Lettuce (Lactuca sativa)

Lettuce (pronounced /ˈlɛtɪs/), scientific name Lactuca sativa, is a leafy green plant, often consumed in salads, sandwiches, and a variety of other dishes. The term "lettuce" is derived from the Latin word "lactuca", which means "milk", referring to the plant's milky juice.

Etymology

The word "lettuce" comes from the Middle English letuce, which was derived from the Old French laitues. The French term, in turn, comes from the Latin lactuca, referring to the plant's milky juice. The Latin term is a derivative of lac, meaning "milk".

Types of Lettuce

There are several types of lettuce, including:

  • Romaine: Known for its long, crisp leaves and robust flavor.
  • Iceberg: Characterized by its round head of tightly packed, crisp leaves.
  • Butterhead: Includes varieties like Boston and Bibb lettuce, known for their tender, buttery-textured leaves.
  • Leaf: This type includes red leaf and green leaf lettuce, recognized by their loose, ruffled leaves.

Nutritional Value

Lettuce is known for its high water content and low calorie count. It also contains small amounts of dietary fiber, vitamin C, calcium, and iron. Some types of lettuce, such as Romaine, are particularly high in vitamins A and K.

Related Terms

  • Salad: A dish often featuring lettuce along with other vegetables, proteins, and a dressing.
  • Vegetable: The category of food to which lettuce belongs.
  • Horticulture: The science and art of growing plants, including lettuce.

External links

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