
Source: nephrodiet francapasticci.it
Presentation
Side dish based on romaine lettuce, extra virgin olive oil, vinegar and salt
Ingredients
for 1 person
50 g (1.8 oz) romaine lettuce
10 g (0.35 oz) extra-virgin olive oil
Vinegar, to taste
Salt, to taste
Method
Clean the salad well by removing the ruined leaves.
Wash thoroughly.
Drain the leaves well
Cut them into pieces according to taste.
Season with oil, salt and vinegar according to taste.
Stir
Serve
Allergens
Wine vinegar: presence of sulphites
Lettuce: individual cases of intolerance described
Extra virgin olive oil: unusual allergy; intolerance not described
Notes
To be prepared and handled under strict hygienic conditions.
The ingredients of the dish bring the following benefits:
Wine vinegar: it is rich in grape polyphenols which make it an antioxidant food capable of strengthening the immune system, fighting the harmful action of free radicals, but also keeping blood sugar levels under control thanks to the presence of acetic acid and reducing blood pressure.
Romaine lettuce: salad source of carotenoids, chlorophyll and Vitamin E that protect the immune system from harmful fatty acids and mineral salts, vitamins and antioxidants that act to protect the cardiovascular system; also suitable for nephropathic patients. A species that provides folic acid linked to the production of serotonin and therefore favorable to good mood and counteract depression
Extra virgin olive oil: source of Vitamin E that protects the immune system from harmful fatty acids
Salt: essential for the balance of body fluids and for the transmission of nerve impulses, it is however to be consumed respecting the limit of 5 g per day according to the indications of the WHO so as not to promote arterial hypertension and consequent increase in the risk of cardio-cerebrovascular diseases starting from myocardial infarction and cerebral stroke; to be limited as much as possible in case of nephropathy.
Safety / Intended use
Also intended for individuals suffering from: