Oil lettuce has a light green color and a crisp, tender texture. Its taste is exceptionally fresh, delicate, and has a unique flavor. It is also nutritionally outstanding. The protein content of oil lettuce is 40% higher than that of lettuce, its carotene content is 1.4 times higher, its calcium content is twice as high, and its iron content is 33% higher. Among leafy greens, oil lettuce is rich in vitamins, calcium, and iron. It contains large amounts of vitamin A, vitamin B1, vitamin B2, and significant amounts of calcium and iron. It is considered a premium vegetable for raw consumption and is known as "Phoenix Tail".
Oil lettuce also has certain medicinal and therapeutic effects. It plays a positive role in lowering cholesterol, treating neurasthenia, and clearing heat and moistening the lungs. In particular, oil lettuce is high in vitamin C, which has significant effects in treating scurvy, preventing arteriosclerosis, and providing antioxidant benefits.
Oil lettuce can be eaten raw or stir-fried. Because it has a lower water content than lettuce, it shrinks less during cooking. However, when stir-frying oil lettuce, remember not to cook it for too long; it should only be cooked until it is just done, otherwise, it will affect the vegetable's texture and vibrant color. As oil lettuce is very "sensitive" to ethylene, it should be stored as far away from apples, pears, and bananas as possible to prevent the induction of brown spots. A special reminder is that oil lettuce has a cool nature, so people with frequent urination or a cold stomach should not eat it in large quantities.