Yao Mak or Chinese Romaine lettuce has more texture than flavor. Its leaves are crunchy and succulent with a mild flavor that allows romaine lettuce to be a very versatile culinary green and multipurpose ingredient. It is also a classic choice for Caesar Salads. Romaine lettuce is an excellent source of dietary fiber, vitamins A, C, and K, thiamin, folate, iron, potassium, and manganese.
| Weight | 0.2 kg |
|---|---|
| Packing Size | 160g |
Thai 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.
Of 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):
This is coming 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.
Kale Is Loaded With Powerful Antioxidants Like Quercetin and Kaempferol
It Is an Excellent Source of Vitamin C
There Are Numerous Cancer-Fighting Substances in Kale
Kale Is Very High in Beta-Carotene
Kale Is High in Lutein and Zeaxanthin, Powerful Nutrients That Protect the Eyes
Crispy lettuce with an excellent taste, and very decorative. Contains plenty of vitamin C, calcium, and iron.
Arugula is a peppery, distinctive-tasting green that originated in the Mediterranean region. It’s also known as rucola, salad rocket, and Italian cress. Arugula is a member of the Brassica, or Cruciferous, family. This classification includes mostly cruciferous vegetables, such as Brussels sprouts, kale, cauliflower, and broccoli.
Arugula’s popularity has as much to do with its health benefits as its taste. One studyTrusted Source cites arugula as being particularly high in cancer-fighting agents.
This delicious green is a nutrient-dense food that is high in fiber and phytochemicals. Arugula is low in sugar, calories, carbohydrates, and fat. It’s high in several vital nutrients. These include:
Unlike many subtler-tasting salad greens, arugula’s highly distinctive and peppery crunch adds flair to salads and other cold dishes. Like parsley, it can be chewed to help combat sour breath.
Arugula can be used in addition to, or in lieu of, most types of lettuce and herbs. It also boasts a distinctive leaf shape.
Romaine, 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):
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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