Lettuce

Lettuce, like all green salads, belongs to leafy vegetables.  Even the ancient Romans appreciated its slightly sweet, crunchy leaves, which explains the reference to this salad as “Romaine Lettuce”.

Lettuce has rounded, elongated, green outer leaves. The inner leaves are tender because they get little sunlight and hence, have a pale golden colour. To enhance this in the past, young lettuce plants were tied together. However, more recent lettuce varieties are bred to grow in a tight form, so it is no longer necessary to tie the plants. The shape of lettuce heads range from round to oval. Romaine lettuce has a longer shelf life than head lettuce due to its stronger leaves. It can be prepared raw as a salad or steamed as a vegetable

Season: From May to September


Nutritional Value Table

per 100 g edible portion
Energy Nutrients Minerals Vitamins
16 kcal Protein 1.2 g Sodium 8 mg A 210 µg
66 kJ Fat 0.3 g Potassium 234 mg Betacarotene 2520 µg
  Carbohydrates 1.3 g Calcium 37 mg B2 0.07 mg
  Dietary fibres 1.5 g Phosphorus 24 mg C 8 mg
    Magnesium 11 mg E 0.5 mg
       

Energy: 16 kcal, 66 kJ

Nutrients: Protein 1.2 g, Fat 0.3 g, Carbohydrates 1.3 g, Dietary fibres 1.5 g

Minerals: Sodium 8 mg, Potassium 234 mg, Calcium 37 mg, Phosphorus 24 mg, Magnesium 11 mg

Vitamins: A 210 µg, Betacarotene 2520 µg, B2 0.07 mg, C 8 mg, E 0.5 mg

Did you know...?

Lettuce is slightly richer in minerals than head lettuce or iceberg lettuce.

1 portion a day corresponds to:

A quarter to a half head of lettuce