Oaklif got its name because of its resemblance to oak leaves (from English "oak" - oak, "leaf" - leaf). If you are an adherent of a healthy diet, then this salad must be present on your table. In appearance, the oaklif resembles a loose head of cabbage. Leaves, small in size, differ depending on the type of plant, place of growth and growing conditions.
How to use Oaklif?
Oak salad is considered a delicate variety. Oaklif should not be kept in the refrigerator for a long time; it is prepared immediately after purchase. After a lapse of time and when exposed to temperature, the leaves lose their taste and other characteristic properties, quickly fade and begin to turn black. Thanks to breeding, several dozen subspecies of oak lettuce are known today. The most common are: Amorix, Zabava, Maseratti, Dubrava, Credo. Each of them has a tart taste, and the color of the leaves starts from pale green and ends with pinkish-burgundy.
Cooks do not use any metal objects - forks and knives - when stirring salads, as they oxidize and damage thin leaves. Indeed, it contributes to better preservation of vitamins. The salad does not fade, does not darken and remains juicy and lush for a long time.
Before cooking, the leaves of the oaklif should be sorted out, rinsed and dried. Tear gently with your hands, mix with green salad, season with salt, pepper, sprinkle with vinegar and then season with olive oil. The product goes well with avocado, seafood and mushrooms. Chopped garlic can be used to emphasize the spicy nutty flavor of the oaklif, for example, when making croutons and croutons. The leaves are very beautiful and are therefore used as an exquisite decoration for the final dish.
How to choose an oaklif?
When buying, pay attention to the appearance of the greenery. It should be juicy and bright, look natural, not have a glossy sheen. Unnatural colors indicate the treatment of the plant with chemicals during its cultivation (saturation with nitrates contributes to longer storage and preservation of the leaves).
Oaklif's composition: vitamins and calories
- Water - 89.8 g
- Cholesterol - 16 mg
- Unsaturated fatty acids - 2.4 g
- Ash - 0.9 g
- Dietary fiber - 0.8 g
- Starch - 0.4 g
Minerals:
- Calcium - 79 mg
- Magnesium - 34 mg
- Potassium - 198 mg
- Phosphorus - 39 mg
- Iron - 0.5 mg
- Sodium - 13 mg
Vitamins:
- A - 148 mg
- B1 - 0.03 mg
- B2 - 0.08 mg
- PP - 0.9 mg
- E - 0.6 mg
- C - 9, 1 mg
- Beta-carotene - 1420 mg
Calorie Oaklif
per 100 g - 16 kcal:
- Proteins - 1.5 g
- Fat - 0.2 g
- Carbohydrates - 2 g
Oaklif - beneficial properties
Due to the content of mineral salts and folic acid, Oaklif is beneficial: it normalizes the activity of the heart and blood vessels.
Oak salad is a low-calorie food, so you can safely include it in your diet for weight loss. Consume it fresh: it will help to replenish the deficiency of nutrients and maintain normal body weight. Regular use of oaklif, due to its beneficial properties, strengthens the nervous system, helps to normalize water-salt metabolism, removes harmful cholesterol, increases efficiency and adapts the body to heavy physical exertion and stressful situations. The salad is useful for hypertension, insomnia. Must be present in the diet of women during pregnancy and lactation. Leafy salads are easily absorbed by the human body and are even mild aphrodisiacs.
Oaklif in cosmetology
Oak salad is considered an excellent helper in home cosmetology. To restore dry skin, it is useful to make a nourishing mask from finely chopped leaves. Grind the washed oaklif and fill with cold water. Boil the broth for 5 minutes. Cool the mixture and apply to your face.
- If the skin is oily, then egg white and a teaspoon of honey are added to the mask.
- To give the face freshness and elasticity, the mixture is enriched with a couple of tablespoons of a fermented milk product (kefir, fermented baked milk).
- To get rid of blackheads and pimples, mix the oaklif decoction with heavy cream, apply on the face, and after the procedure, wipe the skin with ice cubes.
Harm and contraindications of oak salad
Lettuce leaves are considered an essential part of a healthy diet due to their low calorie content, vitamins, antioxidants and nutrients. However, like all products, they have a number of contraindications: they should not be consumed in large quantities for urolithiasis (phosphate, oxalate, urate stones), gout, gastric ulcer, exacerbation of chronic duodenitis, acute inflammatory bowel processes.
Watch the video recipe on how to cook oaklif salad with duck breast:
