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Lettuce, Romaine

Department of Defense fact sheet containing nutritional Information for romaine lettuce.

Product Description

Head-type lettuce consisting of long, loaf shape and narrow leaves. Leaf color ranges from dark green outer leaves to greenish-yellow inner leaves. Very crisp texture.

Peak Growing Season

Romaine lettuce is all year in California; however, the peak season is November through December.

Uses

Use in salads, sandwiches, and as garnishes.

Preparation

Wash the lettuce with cold water, cut or tear leaves into bit size pieces, portion, and serve.

Storage

The lettuce should be stored at 32–34 degrees Fahrenheit with a relative humidity of 90–95 percent.

Best If Used By

Romaine lettuce can be stored for about one week if refrigerated properly.

Nutrition Facts

1 cup of Romaine lettuce provides:

Calories 8
Protein 1 g
Carbohydrate 2 g
Fat 0 g
Saturated Fat 0 g
Cholesterol 0 mg
Iron .46 mg
Vitamin C 11.3 mg
Vitamin A 9 RAE
Calcium 16 mg
Sodium 4 mg
Dietary Fiber 1.0 g

Sources of Information

Produce Marketing Association [http://www.pma.com/] External link opens in new window or tab.
Produce Oasis [http://www.produceoasis.com] External link opens in new window or tab.
U.S. Department of Agriculture Nutrition Data Laboratory [http://www.ars.usda.gov/main/site_main.htm?modecode=12-35-45-00] External link opens in new window or tab.
NutriKids Software [http://www.nutrikids.com] External link opens in new window or tab.

Questions: Amy Bell | abell@cde.ca.gov | 916-322-5051 
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