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Video: Lollo Rosso (bionda) - Healthy Recipes And More
Lollo rosso / bionda
The red-violet colored Lollo rosso spices up many salad mixes not only visually, but also in taste thanks to its slight bitter note. Its exclusively green counterpart is called Lollo bionda. The leaves of lollo salads hold up better than more tender salads. However, they should not be kept for too long as vitamin losses can occur. The lollo salads look like lettuce, but belong to the leaf, cut or pick salads…
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- Botany
- ingredients
- Use and preparation
- storage
Botany
Lollo rosso and bionda (also bianco) belong to the daisy family (Asteraceae). Both have clearly curled leaves, hence the German name Krauskopf. Salads are roughly divided into the two families of lettuce or chicory salads. Lollo rosso and bionda are lettuces, along with lettuce, batavia, oak leaf, ice cream and romaine lettuce. Lollo may appear like a lettuce, but in reality they belong to the leaf, cut or pick salads and can be harvested leaf by leaf. The leaves keep growing back. They are also harvested whole for trade. Your rosette can reach a diameter of up to 30 centimeters.
Lollo tastes bitter to nutty due to the bitter substances lactucin and lactucopicrin, whereas the (light) green Lollo bionda is somewhat milder. Lollo rosso is reddish-violet in color due to the anthocyanins (flavonoids) it contains, while the green chlorophyll predominates in Lollo bionda.
Lollo rosso / bionda from local cultivation is available from May to October.
ingredients
Compared to Lollo bionda, Lollo rosso contains more carotenoids, precursors to vitamin A. Like many other vegetables, salads store nitrate, which can be converted into nitrosamines in the body. The less light lettuce grows, the more nitrate it stores. When consuming normal amounts, the exposure does not pose a health risk. By consuming vitamin C at the same time, the conversion into nitrosamines can be inhibited, for example dressing with lemon juice.
| Lollo rosso
ingredients |
per 100 g edible
portion, raw |
Lollo rosso
ingredients |
per 100 g edible
portion, raw |
|---|---|---|---|
| Energy (kcal) | 20th | Vitamin E (mg) | 0.6 |
| Fat (g) | 0.3 | Vitamin A (µg) | 190 |
| Protein (g) | 1.3 | Vitamin B1 (mg) | 0.05 |
| Carbohydrates (g) | 2.8 | Vitamin B2 (mg) | 0.03 |
| Dietary fiber (g) | 1.8 | Niacin (mg) | 0.7 |
| Potassium (mg) | 303 | Vitamin B6 (mg) | 0.1 |
| Calcium (mg) | 104 | Vitamin C (mg) | 13.5 |
| Magnesium (mg) | 17th | Biotin (µg) | 1 |
| Iron (mg) | 2.1 | Pantothenic acid (µg) | 200 |
Use and preparation
The curly leaves can be prepared in many variations as salads in combination with other vegetables such as tomatoes, cucumber, corn, etc. Lollo rosso in particular is often used as a decorative ingredient due to its color. Cooked, Lollo is ideal as a side vegetable with meat, fish or vegetarian dishes.
Note Do not mix salads with marinade, dressing, etc. until just before consumption, as the leaves quickly lose water and wilt.
storage
When shopping, look for fresh, not withered leaves, rotten areas should not be visible. The degree of freshness can be clearly seen at the stem interface; it should by no means be brown in color. Since lollo leaves have a firm structure, this salad lasts better compared to more tender ones. Wrapped in a damp kitchen towel, Lollo should not be kept in the vegetable drawer for longer than three days, otherwise the loss of vitamins is considerable.
Note Protect salads from the sun and heat during storage.
