![]() It was originally named for its ice white color and crunchy texture, but its namesake evolved over the next half-century to reflect its icy method of shipment on the Trans Atlantic railroad. Iceberg lettuce was developed from the French Crisphead lettuce, Batavia, by W. Known as the “Fresh Express,” Bruce Church is credited with the idea of shipping lettuce and Iceberg became the new popular name for the ice-covered lettuce. In California, growers discovered that Iceberg lettuce could be covered in crushed ice and shipped across the country without the lettuce wilting. Before the transportation of Iceberg, lettuce was a local item that would be consumed where it was grown due to its short shelf life. Originally known as Crisphead lettuce due to its shape and texture, Iceberg lettuce was the first variety to be successfully transported across the United States. The leaves will keep over a week when stored wrapped in a damp paper towel in a plastic bag in the crisper drawer of the refrigerator. Iceberg lettuce pairs well with herbs such as basil, mint, and flat leaf parsley, lemon, honey, tomatoes, shallots, green onions, chives, hard-boiled eggs, bacon, pork, fish, shrimp, grilled chicken, and a classic vinaigrette of olive oil, dried herbs, and cider vinegar. When cooked, Iceberg lettuce can be lightly braised or chopped and sautéed into a stir-fry, used similarly to cabbage. It is most well-known for its use in a cold wedge salad with Roquefort or blue cheese dressings, but it can also be shredded as a garnish, layered in sandwiches, used as a lettuce cup for fillings such as taco meat, shrimp, or chicken, or used to wrap burgers for a low-carb main dish. Iceberg lettuce is best suited for both raw and cooked applications such as braising and stir-frying. Iceberg lettuce is a good source of potassium, iron, calcium, fiber and vitamins A, C, and K. Iceberg lettuce is favored for its long storage capabilities, versatility in culinary applications, and crunchy texture. This eliminates the opportunity for the lettuce to quickly break down. Iceberg lettuce that is developed for supermarket standards is packed in the field into cartons and then immediately oxygen deprived, and vacuum cooled in cold rooms to remove field heat. Iceberg lettuce is one of the only lettuce varieties that does not occur in red form as well as green. Iceberg lettuce, botanically classified as Lactuca sativa, is the name given to dozens of cultivars of lettuce, all of which are adapted to specific planting regions and time periods and belong to the Asteraceae family. Iceberg lettuce is crunchy and juicy with a mild, sweet flavor. The leaves vary in color depending on the particular cultivar, but the outer leaves are typically light green while the inner leaves range from pale yellow to a translucent white. The firm head is tightly packed with broad, thick, and crisp leaves that are concentrated with a high-water content. When it comes to getting the most vitamins, minerals and antioxidants per serving, here’s my rating of types of lettuce from most to least nutritious: Romaine, green leaf, butterhead (Boston, bib), red leaf, and finally, iceberg.Iceberg lettuce is medium to large in size, averaging 25-30 centimeters in diameter, and is spherical in shape, similar to cabbage. Compared to red leaf, green leaf, butterhead (Boston and bib types) and iceberg, it delivers more folate, potassium, beta carotene and lutein. So, to answer your question, the most nutritious lettuce is Romaine. ![]() In general, lettuce that is darker green in colour is a better source of nutrients than lighter coloured lettuce. That said, you can’t count on all types of lettuce to be a good source of all vitamins, minerals and antioxidants. Recipe: Three ideas for those who love salads full of flavour and textureĪdd these 10 nutrient-rich foods to your diet to promote longevity Green leaf lettuce vs. The condition results in progressive loss of visual sharpness and is the leading cause of severe vision loss in older adults. (Macular degeneration attacks the central part of the retina called the macula, which controls fine, detailed vision. Research shows that people who have high intakes of lutein from foods are less likely to develop cataract and macular degeneration. Once consumed, lutein makes its way to the eye where it protects the retina and lens from free radical damage. Lutein is also an antioxidant that helps preserve our eyesight as we age. ![]() In fact, its antioxidant properties are thought to help prevent certain cancers and other diseases. ![]() Beta-carotene is a powerful antioxidant, protecting cells in the body from damage caused by free radicals. Lettuce is also a good source of two phytochemicals: beta-carotene and lutein. ![]()
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