![]() ![]() I know I did, and I found other ways to put more kale in my diet. You might like the taste even more than iceberg and more thoroughly enjoy your salads. They’re both readily available in your supermarket. But I would say, try romaine, and try kale. The Best Iceberg Lettuce Salad Recipes on Yummly Moms Iceberg Lettuce Salad, Iceberg Lettuce Salad With Ginger Dressing, Shrimp Scampi & Fresh Linguine. Iceberg lettuce is better for you than potato chips, so I wouldn’t say don’t eat it. When it comes to nutrition, kale is the winner.Īs you can see, Kale is high in a lot of essential vitamins and minerals. Kale is great for steaming and for salads. When it comes to flavor, I like romaine and kale in different circumstances. When I eat it, I feel that I am eating substantial food. Of the three, kale has my favorite texture. There are three reasons that I love my darker greens. I promise that I love salads now, and I don’t have to drown them in ranch or french dressings. I would cover it with thick, fattening dressings to forget the horrible taste. What’s the big deal? Why not stick with iceberg? If you’re like me, I hated salad. It’s considered a cooking green, not a lettuce, but can be used in salads in place of lettuce. Since November, I’ve been introduced to a new ingredient in our salads. Characteristics: A type of head lettuce, the leaves of Boston and bibb. I was used to the bitterness of iceberg lettuce. Alternate names/varieties: Butter lettuce, Boston, bibb (limestone), Mignonette, Buttercrunch lettuce. When the waiter brought me that salad, I fell in love with it. My aunt and uncle took me to a restaurant where I had a Caesar salad. I didn’t even know there was an alternative lettuce until I was 15. Enjoy within a few days, as the leaves are likely to wilt or spoil if stored beyond that time frame.When I was growing up, our salads were always made from iceberg lettuce. Keep them refrigerated and be sure to wash and dry the leaves thoroughly before using. Look for different types of leafy greens at your local grocery store or farmers market. Kale can be baked into chips, which makes for a great tasting, healthy snack. They also can be added toward the end when making a homemade soup. ![]() For example, baby spinach leaves add a nice flavor and color when folded into an omelet. Greens also can be added to soups, stews, casseroles and other dishes. When cooked, greens can shrink down by half, so this is important to consider when planning meals. Try sautéing them in a little oil, then season with spices, such as garlic and just a little salt and pepper. Many leafy greens, such as spinach, kale and collard greens, also are well suited for cooking. For a mild flavor and delicate green color try mâche, Boston or Bibb lettuce.For flavor with a "bite" try chicory or escarole.For leaves that aren't green try red-and-white radicchio.For a peppery flavor try arugula or watercress.Perk up your salad-making with more flavor, color and texture by mixing in different greens. Reviewed by Dietitian Emily Lachtrupp, M.S., RD In This Article View All Iceberg Lettuce Romaine Lettuce Butterhead Lettuce Little Gem Lettuce Loose Leaf Lettuce Photo: Getty Images I remember there once was a time when ordering a salad meant roughly cut iceberg lettuce leaves, a little red cabbage for color and some shredded carrots. Check the Nutrition Fact Label or choose dressings made with oils more often, because they provide unsaturated fat, which is considered to be healthier than cream-based dressings. 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.Ī small addition of fat can help with the absorption of certain nutrients. Some greens deliver folate, potassium and dietary fiber, too. For example, romaine has nine times more vitamin A than iceberg lettuce. The darker the leaves, the more nutrient-rich the lettuce. We Recommend Nutrition Nutritional Facts for Lettuce vs. Both lettuces contained more than 3,000 micrograms of beta carotene per 100 grams serving. Mesclun, a mix of young salad greens, offers a variety of different types, such as arugula, frisée and radicchio, but the exact mix might vary.ĭark-green leafy greens offer plenty of the antioxidant beta carotene, which helps to form vitamin A in the body and may help lower the risk for certain diseases. According to the study, romaine lettuce contained the highest quantities of vitamin C, potassium, folic acid and lutein, while green leaf ranked the highest in vitamin K, niacin and riboflavin. Leafy greens can be either dark or light in color and include types such as spinach, romaine, kale, escarole, and endive. Lettuce, a type of leafy green, is one of the most commonly eaten veggies in the United States. ![]() ![]() Monkey Business Images/Monkey Business/Thinkstock ![]()
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