Lettuce (Lactuca sativa), an annual leafy vegetable of the daisy (Asteraceae) family. Most types of lettuce are eaten raw and are often served as a base for green salads. Lettuce is generally a rich source of vitamins K and A, but nutritional value varies by variety.
The leafy vegetable can have a taproot or a fibrous root system. The leaves of domesticated varieties come in a variety of colors, from shades of green to deep reds and purples. Various cultivars have also been developed. The reason lettuce is harvested before it blooms is because the “shoot” on the flower stalk elongates the lettuce, reducing the size of the leaves and producing a bitter taste.
More than 95% of raw lettuce is water. As a result, eating lettuce moisturizes the body. Drinking water is necessary, but the water in food also contributes greatly to hydration.
Lettuce is a source of vitamin A, which is beneficial for eye health. Vitamin A may reduce the risk of cataracts. Vitamin A also helps prevent macular degeneration.