Lettuce

A family of vegetables consisting of five varieties classified according to shape and growth. The leafy green vegetable is used in salads, cooked vegetable dishes, and is commonly used on sandwiches. Vitamin A and potassium are the most notable nutrients in lettuce. The darkest green varieties provide the highest levels of Vitamin A. The five varieties are butterhead, crisphead, leaf, cos or romaine, and celtuce. When purchasing lettuce, look for freshness, selecting lettuce that does not have wilted and discolored leaves. To store lettuce, wash the lettuce and dry the leaves with paper towels, seal or wrap it securely in plastic and place it in the coolest part of the refrigerator, which is generally located in the rear and lowest shelf section of the refrigerator.