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
Legend: kcal = kilocalorie; g = gram; mg = milligram; RAE = retinol activity equivalent; IU = international unit
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
FoodData Central