Sunny Point Lettuce is good for your heart
Sunny Point Lettuce and salad greens are an excellent source of vitamin A, vitamin K, folate, and vitamin C.
In addition, our lettuce is a very good source of dietary fiber, molybdenum, manganese, potassium, and iron. It is also a good source of vitamin B1, vitamin B2, vitamin B6, omega-3 fatty acids, magnesium, calcium, phosphorus, and copper. Many of these compounds have anti-oxidant properties that help maintain proper health as well as prevent against many common diseases.
Regular consumption of lettuce in your daily diet is known to prevent osteoporosis, iron-deficiency anemia, and is believed to protect from cardiovascular diseases, age-related macular degeneration, Alzheimer’s disease and many cancers.
Why is local so important?
To maintain a high-nutrient content in produce, it is best to eat fruits/vegetables shortly after harvesting. Once produce is cut, the nutrients start to diminish at a fairly fast rate. Much of the produce we purchase in stores is approximately 1-2 weeks old before we actually eat it. At this point, the nutrient content has been reduced significantly. Eating close to the source provides the highest nutrition level possible. We harvest our lettuce daily, arriving to your family table just 1-2 days before you eat it.
Sunny Point Lettuce and salad greens are an excellent source of vitamin A, vitamin K, folate, and vitamin C.
In addition, our lettuce is a very good source of dietary fiber, molybdenum, manganese, potassium, and iron. It is also a good source of vitamin B1, vitamin B2, vitamin B6, omega-3 fatty acids, magnesium, calcium, phosphorus, and copper. Many of these compounds have anti-oxidant properties that help maintain proper health as well as prevent against many common diseases.
Regular consumption of lettuce in your daily diet is known to prevent osteoporosis, iron-deficiency anemia, and is believed to protect from cardiovascular diseases, age-related macular degeneration, Alzheimer’s disease and many cancers.
Why is local so important?
To maintain a high-nutrient content in produce, it is best to eat fruits/vegetables shortly after harvesting. Once produce is cut, the nutrients start to diminish at a fairly fast rate. Much of the produce we purchase in stores is approximately 1-2 weeks old before we actually eat it. At this point, the nutrient content has been reduced significantly. Eating close to the source provides the highest nutrition level possible. We harvest our lettuce daily, arriving to your family table just 1-2 days before you eat it.
Interesting facts and details……
- All of our lettuce is grown in a controlled environment greenhouse eliminating the need for any harmful herbicides & pesticides.
- It takes about 30-45 days, seed to harvest for most of our lettuce depending on time of year.
- Our nutrients are carefully monitored to ensure the most optimal nutrition possible.
- We balance water pH level, monitor temperature and also the rate of flow.
- All of our seeds are non - GMO & pesticide-free
- At any given time, we have 5 weeks worth of lettuce growing at one time, with careful rotation of harvesting and transplanting
- Due to the nature of the indoor growing process, there is no need to wash our lettuce prior to enjoying. Nothing touches it, not even rain water therefore it is as clean as it can be
- We limit tours (sorry!) to maintain the highest level of cleanliness possible.
- Many of our customers tell us that their children find our lettuce to be the only lettuce they’ll eat. Yeah!!!
- With the lettuce constantly being fed optimal nutrition, the taste can’t be beat. Nutrients give lettuce their taste that why much of the main-stream lettuce found in grocery stores seems taste-less.
- Nutrients also serve as natural preservatives. The more optimal the nutrients it is fed, the longer the lettuce will stay fresh. Most of our greens last 10-14 days in your refrigerator.
- One bad aspect of eating our lettuce. If you ever have to go back to “mainstream lettuce”, that’s a tough transition back. Our lettuce simply is, the way lettuce was intended to taste.