Lettuce Seed Oil, scientifically known as Lactuca sativa, was first cultivated by the Egyptians thousands of years ago. The Egyptians used the lettuce seed to produce oil and also utilized the leaves of this useful vegetable. Ancient Egypt attributed cultural and religious significance to the plant as they regarded it as sacred. Later, the Greeks and Romans also cultivated this crop.
The dried latex of lettuce was used during medieval times and into the beginning of modern times, lettuce spread from Europe to North America. During the 19th century, it spread to other parts of the world as well, particularly to Asia, South America, Africa, and Australia. Today, lettuce grows in almost all parts of the world from the Americas to Siberia.
Lettuce contains moisture, energy, protein, fat, carbohydrates, dietary fiber, and sugars. The minerals and vitamins found in lettuce include calcium, iron, magnesium, phosphorous, potassium, sodium, and zinc along with vitamins like thiamin, riboflavin, niacin, folate, vitamins B-6, C, A, E, and vitamin K.
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