Lemons are vitamin C, vitamin B6, vitamin A and E rich citrus fruits. The juicy flesh may or may not contain seeds. Lemon helps strengthen your immune system, cleanse your stomach, and is considered a blood purifier.
Choose: a firm, heavy lemon, with a finely grained and slightly glossy yellow rind. Lemon that shows hints of green is more acidic.
Avoid: a wrinkled lemon with hardened or softened parts or whose color is dull or too dark a yellow.
At room temperature: about 1 week.
In the fridge: extended storage.
In the freezer: the juice and the zest.
Excellent source: vitamin C.
Contains: potassium and folic acid.
Lentils are seeds that belong to the legume family. Lentils come in a variety of colors including: red, black, yellow and brown. The Egyptian or red lentil have no skin and are smaller and more round than the regular seed.
Excellent source: folic acid and potassium.
Good source: iron and phosphorus.
Lettuce leaves are one of the very low calorie green vegetables. The various types of lettuce include: crisphead lettuce with outer green crunchy leaves with yellow or white leaves at the center, the most popular crisphead lettuce is the iceberg lettuce.
Butterhead lettuce has tender leaves, and the green leaf lettuce is a non-head lettuce with curly, wavy leaves. They are full of vitamins, minerals and disease fighting phytochemicals. They are rich in fiber, an important nutrient for weigh loss, which helps you control your hunger.
Choose: lettuce with a tight head and shiny, firm, crunchy leaves.
Avoid: limp, dull, waterlogged lettuce with discolored or yellowed parts, or whose ends are dried out or browned.
In the fridge: wash green leaf lettuce and romaine lettuce before refrigerating. Other lettuces should only be washed just before using. Wrap lettuce loosely in a damp cloth or in airtight container (3-5 days for romaine lettuce, 1-2 weeks for iceberg lettuce and 2-3 days for green leaf lettuce). Keep lettuce away from fruits or vegetables that emit a lot of ethylene (apples, pears, bananas, cantaloupes and tomatoes).
Good source: folic acid.
Properties: aperitive, analgesic, emollient and calmative. It is recommended for insomnia, and coughs.
The yellow seeds of Lupinus genus plant, that belong to the pea family. They come second to soy beans in protein, and are high in fiber. The white lupine bean is probably the most widely eaten. Lupine beans are best eaten raw, with their sweet, unique flavor.
Good source (boiled): magnesium, potassium and zinc.
The lychee is surrounded with a hard shell that turns red or pink-colored when mature. It loses its color when it becomes older and its flesh is white, sweet and juicy. The flavor entails strawberry, rose and muscat, and the flavor changes depending on the level of maturity.
Choose: intact, colorful lychees with no cracks.
Lychees are bought fresh, canned in syrup and sometimes dried, candied or in bunches.
In the fridge: a few weeks, in a loosely closed plastic bag with a sheet of paper towel.
In the freezer: as is in their shell.
Excellent source: vitamin C.
Good source: potassium.
Contains: Copper and magnesium.