Indian lettuce (Lactuca indica)
South, East, and Southeast Asia
Leaves and tender stems with slight bitterness are used fresh as salad, boiled, steamed or stir-fried, or in soup.
Beta-carotene: high; riboflavin: medium; ascorbic acid: medium; calcium: medium; iron: high; protein: 2.2%. Leaves contain also six antioxidative phenolic compounds.
Read more: Indian lettuce, in Discovering Indigenous Treasures: Promising Indigenous Vegetables from Around the World. 2009. AVRDC – The World Vegetable Center.