Therefore, this review aims to demonstrate the nutritional value of lettuce and its pharmacological properties. Extraction of bioactive compounds is one of the new trends observed in lettuce and is necessarily used for several application fields. Indeed, the bioaccessibility of lettuce is measuring the quantity of these compounds released from the food matrix during digestion, which is important for health-promoting features. Some components can be released from the food matrix and altered in the digestive system. The health benefits rely on their biochemical effect when reaching the bloodstream. The benefit of lettuce consumption depends on its composition, particularly antioxidants, which can function as nutrients. At the same time, nutrient composition and antioxidant compounds are different between lettuce varieties, especially for green and red lettuce types.
Additionally, lettuce is an excellent source of bioactive compounds such as polyphenols, carotenoids, and chlorophyll with related health benefits. There are different types in the lettuce group for consumers to choose from. Or see ratios with the nutrient ratio tool.Lettuce is one of the most famous leafy vegetables worldwide with lots of applications from food to other specific uses. View more nutrients with the nutrient ranking tool, Use the ranking tool links below to select foods and create your own food list to share or print. Want to set your own targets? Sign up for an account and set custom targets in the daily meal planner. See the Guide to Recommended Daily Intakes for more information. Using the term Adequate Intake, rather than one of the other terms, helps to emphasize that the ideal intake has not yet been scientifically determined. Because there is less evidence to determine the ideal targets for consumption of these nutrients, the specific amount is considered to be less reliable. The Adequate Intake is also set by the U.S. Adequate Intake (%AI) - This value is primarily used in reference to omega-3 and omega-6 fats.The RDI for amino acids is set by the U.N. Reference Dietary Intake (%RDI) -The reference dietary intake is similar to the recommended daily allowance, and is specific to age and gender.The RDA is set by the US National Instutites of Health. It's more specific than the daily value, and varies by age and gender. Recommended Dietary Allowance (%RDA) - The RDA sets an average daily dietary intake level that is sufficient to meet the nutrient requirements of nearly all (97.5 percent) healthy individuals.
The %DV refers to the percentage of an amount that's found in a single serving of a food. Daily Value (%DV) - The daily value (%DV) is a general guideline for consumption that will prevent deficiency of a nutrient in most people.Some of the most popular targets include: Setting targets can provide a guide to healthy eating. Most vegetables are low in calories, and so should be eaten with other low potassium foods. For more low potassium vegetable ideas, see the complete ranking of over 200 vegetables low in potassium. Low potassium vegetables include cilantro, alfalfa sprouts, lettuce, arugula, kale, Napa cabbage, leeks, spaghetti squash, sweet onions, eggplant, and more. To be safe, incorporate new vegetables into your diet slowly and in small quantities. The numbers below can be considered averages across the U.S. The amount of potassium in vegetables may vary based on the soil and conditions in which they are grown.
Please work with your primary care provider to establish a proper diet. ( 2) The list of vegetables below serves as a suggestion of low potassium vegetables for your diet and is for informational purposes only. While the daily value (DV) for potassium is 4700 milligrams (mg), a vegetable can be considered to be "low potassium" if it has less than 200mg of potassium per serving (please watch portion sizes). Cooked vegetables should be boiled, and the water they are boiled in should be discarded. This works well for vegetables that will be eaten raw. While this is true, there are a few vegetables that are lower in potassium, and the amount of potassium in vegetables can be further reduced by soaking the vegetables in water before cooking, in a process called leaching. The next realization is that almost all vegetables contain some amount of potassium. For those diagnosed with chronic kidney disease (CKD) the shock of being diagnosed is often accompanied by dietary guidelines restricting the intake of potassium and other electrolytes.
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