Additional information
| Weight | 0.2 kg |
|---|---|
| Packing Size | 160g |
Curly Crisp Lettuce
RM6.40
Similarly to other leafy greens, this veggie packs amble nutrients into very few calories. Every 2 cups (85 grams) of raw — about one-sixth of a medium head — provides (5Trusted Source, 6Trusted Source):
- Calories: 15
- Carbs: 3 grams
- Protein: 1 gram
- Fat: 0 grams
- Fiber: 3 grams
- Iron: 4% of the Daily Value (DV)
- Vitamin A: 58% of the DV
- Vitamin K: 164% of the DV
- Vitamin C: 10% of the DV
- Folate: 30% of the DV
- Zinc: 6% of the DV
- Copper: 9% of the DV
With very few calories and no fat, escarole heaps micronutrients and fiber — just 2 raw cups (85 grams) deliver 12% of the DV for fiber (7Trusted Source).
What’s more, this same serving provides 9% of the DV for copper and 30% for folate. Copper supports proper bone, connective tissue, and red blood cell formation, whereas folate helps ensure proper metabolism and create red and white blood cells (8Trusted Source, 9Trusted Source).
Both minerals are especially important for proper fetal development and thus vital for women who are pregnant or planning to become pregnant (9Trusted Source, 10Trusted Source).
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Scarlet Kale
RM11.50Of all the super healthy greens, kale is king.
It is definitely one of the healthiest and most nutritious plant foods in existence.
Kale is loaded with all sorts of beneficial compounds, some of which have powerful medicinal properties.
A single cup of raw kale (about 67 grams or 2.4 ounces) contains (1):
- Vitamin A: 206% of the DV (from beta-carotene)
- Vitamin K: 684% of the DV
- Vitamin C: 134% of the DV
- Vitamin B6: 9% of the DV
- Manganese: 26% of the DV
- Calcium: 9% of the DV
- Copper: 10% of the DV
- Potassium: 9% of the DV
- Magnesium: 6% of the DV
- It also contains 3% or more of the DV for vitamin B1 (thiamin), vitamin B2 (riboflavin), vitamin B3 (niacin), iron and phosphorus
This comes with a total of 33 calories, 6 grams of carbs (2 of which are fiber) and 3 grams of protein.
Kale contains very little fat, but a large portion of the fat in it is an omega-3 fatty acid called alpha linolenic-acid.
Given its incredibly low calorie content, kale is among the most nutrient-dense foods in existence.
Kale Is Loaded With Powerful Antioxidants Like Quercetin and Kaempferol
It Is an Excellent Source of Vitamin C
Kale Can Help Lower Cholesterol, Which May Reduce The Risk of Heart Disease
Kale Is One of The World’s Best Sources of Vitamin K
There Are Numerous Cancer-Fighting Substances in Kale
Kale Is Very High in Beta-Carotene
Kale Is a Good Source of Minerals That Most People Don’t Get Enough Of
Kale Is High in Lutein and Zeaxanthin, Powerful Nutrients That Protect the Eyes
Ezfrill
RM8.00Crispy lettuce with an excellent taste, and very decorative. Contains plenty of vitamin C, calcium, and iron.
Thai Basil
RM5.60Thai Basil is a type of basil native to Southeast Asia that has been cultivated to provide distinctive traits. Widely used throughout Southeast Asia, its flavor, described as anise– and licorice-like and slightly spicy, is more stable under high or extended cooking temperatures than that of sweet basil. Thai basil has small, narrow leaves, purple stems, and pink-purple flowers.
Baby Romaine Lettuce
RM5.80Romaine, also called cos, is another popular lettuce that’s common in Caesar salads.
It bears green, crunchy leaves with large veins. Premature leaves, which are sometimes red, are frequently added to spring mix — a combination of baby leaves from several leafy vegetables.
Romaine is higher in nutrients than crisphead. A 3.5-ounce (100-gram) serving provides (10Trusted Source):
- Calories: 17
- Protein: 1 gram
- Fiber: 2 grams
- Folate: 34% of the DV
- Iron: 5% of the DV
- Manganese: 7% of the DV
- Potassium: 5% of the DV
- Vitamin A: 48% of the DV
- Vitamin C: 4% of the DV
- Vitamin K: 85% of the DV
It’s not only an excellent source of folate and vitamin K but also vitamin A.
Moreover, romaine is a good source of phenolic compounds, particularly caffeic acid and chlorogenic acid.
What’s more, red romaine boasts high levels of anthocyanins, which give certain vegetables and fruits a reddish-purple color.
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