Pickled lettuce is a side dish that helps cool down and easily digest, but few people pay attention to the fact that if eaten properly, pickled lettuce can also contribute to supplementing calcium for the body.
Although the calcium content in fragrant lettuce is not as high as milk or seafood, with reasonable combination and processing, its nutritional value can be effectively promoted.
Calcium in fragrant lettuce belongs to the group of plant-based calcium. This type of calcium is often easily affected by absorption obstacles such as oxalate. Therefore, the way to eat fragrant, young and clean lettuce is important. Young vegetables often contain less oxalate than old vegetables, helping the body absorb minerals better. When choosing vegetables, you should prioritize light green vegetables, crispy leaves, and not crushed to ensure nutritional content.
Combining fragrant lettuce with foods rich in vitamin D and good fats will help increase calcium absorption. For example, eating fragrant lettuce in salads with more boiled eggs, salmon, tuna or drizzle a small amount of olive oil will help calcium be absorbed more effectively. Vitamin D plays a "key" role in helping to transport calcium into bones, while fat supports the dissolution and absorption of dissolved vitamins in oil.
The processing method also affects the amount of calcium retained in vegetables. Fragrant lettuce should be eaten raw or just simmered quickly in boiling water and then cooled. Cooking too thoroughly will cause mineral loss, including calcium. If you are not used to eating raw, you can use fragrant lettuce rolled with meat, fish or tofu to make it easier to eat and balance nutrition.
To supplement calcium effectively from fragrant lettuce, it is necessary to consider this as part of a diverse diet, not a single source. When combined regularly with other green vegetables, beans, small fish, eating both bones and milk, fragrant lettuce will contribute to supporting bone and joint health in a sustainable and natural way.
