LettuceCrop wild relativesVitamin CAscorbic acidDehydroascorbic acidAnthocyaninsGermplasmUPLC-UVLettuce is the most consumed leafy vegetable though the most popular varieties have a low nutritional value. Our objective was to accurately quantify vitamin C and anthocyanins in wild relatives, and commercial ...
calcium and potassium. Iceberg lettuce contains slightly fewer vitamins and minerals than other lettuce varieties. Dark lettuce leaves or oak leaves often contain more nutrients than light-coloured leaves. Our tip; try a variety of leaves in your salad for the vitamins and for a nice mix of ...
(no scientific name). Scientific names of varieties for each lettuce type are also included according to Lebeda et al. (2007) and Křístková et al. (2008). In 2014, the production of head types, romaine and leaf type lettuces in the US were 54.1%, 30.1% and 15.8%, respectively (...
These compounds are notably present in lettuce, tomatoes, onions, apples, grapes, berries, tea, millet, and red wine. Incorporating flavonols into a diet has various health advantages, including antioxidant properties and a lowered risk of vascular diseases [93]. Commonly studied types like ...
or both) can affect the food quality of tomato fruits, in particular common minerals, antioxidants, carotenoids, a suite of vitamins, and flavor compounds (sugars, titratable acids, volatile compounds). It was found that AM fungal inoculation increased the nutrient quality of tomato fruits for mos...
[36]. However, similar to the phosphorus content of cabbage (41.7 mg/100 g), Ethiopia kale (52.2 mg/100 g), lettuce (75.9 mg/100 g), and Swiss chard (68.4 mg/100 g) reported by Jiru and Urga [37], the findings suggest that insufficient consumption of foods...
and the levels of nutrients they contain depend on the amount of nutrients in the soil. This assertion thus emphasizes the need to improve soil fertility (Appiah et al.2017). Based on the above assertions, it can be said that the use of different types of fertilizers and carrot varieties ...
(B1, B5, B6, B9, and C) inSauropus androgynousleaves tend to lose around 50% of their weight after 8 days of storage. Likewise, Yao et al. [15] indicated that freshly cut lettuce samples treated with carbon dots/chitosan reduced oxygen exposure, which prevented the oxidation process of ...
navy beans or white beans) chickpeas, and peas of any color; leafy vegetables in any form (whole, raw, cooked, boiled, roasted, frozen (including IQF), steamed, sautéed, baked, pureed, chopped, blended or pulverized) such as kale, spinach, collard greens, lettuce of all varieties, and ...
consumed around the world—asparagus, green bell peppers, broccoli, Brussels sprouts, green cabbage, celery, collard greens, green beans, green peas, kale, leeks, green olives, parsley, romaine lettuce, sea vegetables, spinach, Swiss chard, and turnip greens are concentrated sources of chlorophyll...