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1. Any of various plants of the genus Lactuca, especially L. sativa, cultivated for their edible leaves.
2. The leaves of L. sativa, used especially in salads.

Nutritive value
Lettuce is a food with its rich vitain and mineral contents. it contains moistue, protein, fat, minerals, fibre and carbohydrates. Its minerals and vitamin contents are calcium, phosphorus, iron, carotene, thiamin, riboflavin, niacin and vitamin C.
Energy value: 21 calories per 100 gms.
The loose-leaf lettuce is considered better as it is exposed to more sunlight, thus providing it with a richer supply of vitamins than the head-lettuce in which the leaves are closed. Fresh, crisp and green lettuce should be selected. The greener the colour of the leaves, the higher the vitamins.

Lettuce is eaten raw in salads. The leaves are also cooked as greens. It will cook in almost no water at all. The water which clings after washing after washing the leaves will suffice. While cooking, keep it covered for a few minutes until the juices start flowing. Then cook it uncovered for about 10 minutes.

Precautions As lettuce is usually taken raw, it is necessary to clean the leaves thoroughly before use as salad. Every leaf should be washed individually under running water, then dried thoroughly with a clean kitchen towel.