Romano Salad

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Video: Romano Salad

Video: Romano Salad
Video: Жареный нут и салат Романо..Просто, очень вкусно, недорого! 2024, March
Romano Salad
Romano Salad
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Romano salad (lat. Lactuca sativa L.) - a green culture from the Astrov family.

Description

Romano salad is a heady and at the same time leafy salad, endowed with crispy and surprisingly juicy pale green leaves. Such a salad is considered to be one of the subspecies of lettuce salad. The heads of cabbage of this type of lettuce are rather loose, but the leaves are always very dense and boast an excellent delicate taste with pleasant nutty nuances.

Where grows

The birthplace of Romano salad is the most picturesque Greek island of Kos. That is why this salad is often called a braid salad.

Application

It is best to eat Romano salad fresh, as the leaves of stored greens begin to gradually degrade vitamin C. And the salad itself becomes less appetizing and sluggish when stored for a long time. By the way, in the composition of the Caesar salad, beloved by many, it is Romano who is present! In general, this product goes well with any vegetables, other types of salads, seafood, green onions, as well as oranges and meat dishes. And it is best to season dishes with the addition of Romano with garlic sauce or other equally spicy dressings, in which milk or cream act as a base. The cooked Romano tastes so much like asparagus that it can easily replace it in a myriad of recipes.

Such a salad is an ideal component for preparing a wide variety of dietary dishes, because its calorie content is about 12 kcal per hundred grams of product. This is a real find for everyone who is on a diet, as well as for people with obesity. Romano salad very quickly saturates the body and perfectly satisfies hunger, which allows it to become a healthy snack. And if you pamper yourself with this product several times every day, it will not be difficult to reduce the daily diet by three hundred or even three hundred and fifty calories!

The most important thing is to have time to enjoy such a salad before it starts to release flower arrows (a very bitter taste is characteristic of a blooming Romano). And at low soil and air humidity, as well as at a temperature of more than twenty degrees, its bitterness increases significantly.

Romano salad is very rich in iron, which allows you to normalize hemoglobin levels and is very valuable for anemia, and calcium with potassium in its composition will serve well in regulating the water-salt balance and maintaining the health of the cardiovascular system. It is worth paying attention to it for people with high blood pressure, and its regular use will block the processes of salt deposition in every possible way. The fiber contained in the leaves helps digestion and promotes the regulation of metabolic processes, lactucin improves digestive processes and lowers cholesterol, and the juice of this salad will be the best assistant in the treatment of adrenal diseases, because it contributes to a large extent to the production of adrenaline.

Contraindications

Romano salad is so safe that even the elderly, children and expectant mothers can afford it. However, it is still not worth excluding individual intolerance.

Growing and caring

Romano can be both spring (that is, early ripening), and summer (or mid-ripening), and even autumn (late-ripening). However, since all these species are endowed with the ability to accumulate nitrates, they must definitely receive sufficient amounts of sunlight. Early ripening varieties usually take from forty to fifty days to ripen, and mid-ripening varieties will delight you with delicious heads of cabbage only after fifty or even sixty days.

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