Green lettuce varieties contain fiber, flavonoids, folate, and carotenoids which can clear free radicals and inhibit cancerous growths. The greenest lettuce varieties, such as spinach, romaine, and kale, are best for making lettuce juice, which is a liquid multivitamin containing vitamins and minerals. Whiter lettuces have limited nutritional value and no anticancer activity. Making lettuce juice is easy and can be added to other drinks. Greens have several health benefits and can help fight certain cancers.
While largely calorie-free, several varieties of the greenest lettuce have been recognized as having the potential to fight certain types of cancer. Not only does it contain copious amounts of fiber and flavonoids, lettuce also contains high levels of folate and carotenoids, all of which show preliminary success in clearing free radicals from the bloodstream and inhibiting cancerous growths. In addition to consuming more lettuce in the diet, some go further to consume lettuce juice on a regular basis. This liquid can be purchased from health food stores or online vendors, or it can be freshly squeezed at home.
The types of leafy vegetables that qualify best for lettuce juice are the greenest of the plant genus Lactuca. The most iconic of these are the spinach, romaine, and kale lettuce varieties. In addition, chard, chicory, cabbage and mustard greens are widely available. In contrast, whiter lettuces, such as Iceburg, have very limited nutritional value and no anticancer activity.
When selecting lettuce juice products, the heaviest heads and packages will likely contain the whitest liquid inside. Another general rule is that the greener the leaves, the more nutritious the juice. Some prefer to buy the juice instead, to ensure a specific concentration of vital nutrients. Several brands even offer a lettuce blend to maximize the nutritional value of the juice.
Making lettuce juice requires very little culinary grace. After the leaves have been washed, they can be placed in a dedicated juicer, which grinds the leaves to extract the juices. Because the greenest sections of the leaves have the strongest flavor, some start out with the whitest hearts until they become more accustomed to the tangy flavor. Others prefer to add the juice to a more varied and flavorful drink such as tomato juice or Clamato.
In addition to potentially carcinogenic compounds such as carotenoids, folate and flavonoids, leafy green lettuce juice also contains the ingredients for a liquid multivitamin. About 0.2 lbs. (85 g) of romaine, for example, has 148 percent of the body’s requirement for vitamin A. It also contains copious amounts of many other vitamins and minerals such as vitamin C, iron, thiamin, riboflavin, calcium, copper, potassium, and vitamin K.
Greens are credited with several health benefits as well as fighting certain cancers. Color-contributing chlorophyll is a proven energizing compound. Several other ingredients such as sulfur, silicon, vitamin B and chlorine are believed to condition the skin and hair, as well as help the body fight lung cancer.
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