Green leafy vegetables: spinach and lettuce
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KünyeGüneş, G., & Doğu Batı, E. (2018). Green leafy vegetables: spinach and lettuce. In M. Siddiq, M. A. Uebersax (Eds.), Handbook of Vegetables and Vegetable Processing (pp. 683-699). Hoboken, NJ: Wiley. http://dx.doi.org/10.1002/9781119098935.ch29
This chapter reviews nutritional composition, harvesting, storage, packing, processing of spinach and lettuce. Spinach is a rich source of calcium, magnesium, phosphorus, potassium, and zinc. Flavonoids found in spinach act as antioxidants that may provide protection against oxidative stress. Spinach consumption is associated with decreased risk of age‐related macular degeneration (AMD). Spinach is consumed as fresh or processed into different forms, including frozen, canned, or dried. Lettuce is the most popular salad vegetable and is usually eaten raw. Lettuce contains bioactive compounds, including vitamins, carotenoids, flavonoids, and phenolic acids that can improve nutritional status and benefit health. Lettuce is a good source of dietary fiber. A high fiber diet may reduce the risk of cardiovascular diseases by decreasing low‐density lipoprotein (LDL) cholesterol and blood pressure. Consuming lettuce may play a role in blood sugar control for people with diabetes.