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Lettuce (vegetable) — Ingredient · Foodgeist
Ingredient
Lettuce
vegetable
Aroma profile
Derived from this ingredient’s flavor compounds
sharp×26
earthy×18
green×18
caramel×16
ethereal×16
pungent×15
floral×13
nutty×14
Taste profile
Derived from this ingredient's compounds · measured taste classes
“As for the carbon metabolism, in transgenic leaves the contents of sucrose, glucose, and fructose decreased, whereas that of inulin increased up to 30 times, accompanied by the alteration of most Krebs's cycle organic acids and the rise of tartaric acid compared to nontransformed controls.”
sucrose, glucose, and fructose→decreased→in transgenic lettuce leaves
“In the edible parts of the lettuce, the Se concentration was higher for selenate presence compared to selenite; however, this difference was not as obvious as it was noted in the case of the roots, where selenite application caused the high accumulation of Se.”
selenate→resulted in higher Se concentration in the edible parts of the lettuce compared to selenite→lettuce plants
“In the edible parts of the lettuce, the Se concentration was higher for selenate presence compared to selenite; however, this difference was not as obvious as it was noted in the case of the roots, where selenite application caused the high accumulation of Se.”
selenite→caused high accumulation of Se in the roots→lettuce plants