Lettuce, a salad often present on our table in the spring, is rich in phytonutrients and other ingredients with antioxidant action, which protect us from the development of various diseases.
Consumption of fruits and vegetables rich in flavonoids is known to help reduce the risk of high blood pressure and protect against the development of heart disease and cancer.
Fresh lettuce leaves are a good source of vitamin A and beta carotene. They are necessary for maintaining good health and are essential for vision. Vitamin A is important for the skin. A recent study showed that taking the vitamin can reduce the risk of developing melanoma.
According to other studies, the content of the carotenoid zeaxanthin in lettuce helps prevent the development of age-related cataracts.
In addition, lettuce is saturating and can be used in a diet aimed at weight loss.
Lettuce is a rich source of vitamin K, which is involved in building bone tissue, and its deficiency is the cause of reduced bone density.
Scientists have found that eating a salad of green leafy vegetables every day halves the risk of bone fractures.
Maintaining a stable level of the vitamin in the body is also important in the prevention of stroke. Its role in Alzheimer's disease has also been established. It is believed to help reduce neuronal damage in the brain.
Fresh lettuce leaves also contain folate, vitamin C, as well as minerals such as iron, calcium, magnesium and potassium, which are essential for metabolic processes in the body.
Regular consumption of lettuce has a positive effect on preventing osteoporosis, anemia, cardiovascular disease and cancer, scientists conclude.