Authors:
Cristina Liliana Mitroi
Volume 31, Issue 4
Pages: 417-422, 2025
ISSN: 2069-0053 (print), Agroprint
ISSN (online): 2068-9551
Valerianella locusta is a plant with small green leaves, very resistant, originating from the Mediterranean area. Lamb’s lettuce has a high nutritional value due to its content in polyphenolic compounds (flavonoids such as rutin, luteolin, kaempferol-3-o-rutinoside and genistein), fatty acids (α-linolenic acid), sterols, phenolic acids (chlorogenic acid), carotenoids. Valerianella locusta is also a rich source of vitamins, especially vitamin C, folic acid (vitamin B9) and minerals such as potassium, iron, calcium, phosphorus, etc. The total content of phenolic compounds in lamb’s lettuce, determined by the Folin–Ciocalteu method (gallic acid - used as a standard), is much higher than that of broccoli. Lamb’s lettuce (Valerianella locusta L.) is particularly important due to its exceptional nutritional quality, unique, slightly bitter taste and delicate texture. It is also known for its antioxidant, antidiabetic, antihypertensive and anticancer activities.
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