Lettuce is, in many ways, the quintessential salad green and a vegetable that is widely consumed globally. Given that it is easily accessible and easy to work with raw, lettuce is generally a good entry point for people who are trying to increase their leafy green vegetable intake. It’s also among the most affordable vegetables, an important consideration given rising food prices. Given the lettuce is comprised of 95% water, it also has a modestly hydrating component to it as well. Some people assume that because of its significant water content that lettuce is devoid of any meaningful nutritional value, but that actually is not the case. While darker green varieties, like romaine, do tend to have a higher antioxidant content even standard lettuce varieties are a source (meaning they contain 5%+ of the DV of a nutrient) of important nutrients including Vitamin K, Vitamin A, folate and Iron. Lettuce also contains slightly smaller amounts of important minerals like calcium and magnesium along with 1 gram of fibre per 100 gram serving. It may not be the biggest powerhouse vegetable out there, but it can make a legitimate impact in your diet none the less.

Presenter: Dr. Graham Wong, Cardiologist, Vancouver, BC

Local Practitioners: Cardiologist