With the new varieties and the use of hydroponics and greenhouses, lettuces are now available all year round.
Store in the refrigerator, try not to squash the leaves. Handle all fresh produce with care and wash before eating.
Lettuce is one of the oldest known vegetables – dating back to the ancient Greeks. Lettuce originated in the Mediterranean area and was first introduced to the USA by Columbus in 1442.
Iceberg: sometimes called ‘normal’, ‘crisphead’ or ‘standard’ lettuce
Butterhead or buttercrunch: a green lettuce with loose leaves
Red oak, Red salad bowl, Red sails, Green oak and Green salad bowl: these are loose leaf lettuces and have no heart
Green coral, Green frill, Lollo bionda, Red coral, Red frill, Lollo rossa: these are very similar lettuces. All have attractive crinkly leaves that stand up on a plate
Cos: old-fashioned winter lettuce that is also known as Romaine. It has an elongated head with coarse leaves that are crunchy and sharp in flavour
Endive: the endive is often classed as a lettuce but is actually from the celery family. There are two main types, curly endive and fine leaf. They have a slightly bitter flavour
Serving size: 18g - 1/2 cup torn, raw
|Avg Quantity per serving||Avg Quantity per 100g|
|Fat, total (g)||0.05||0.3|
|- saturated (g)||trace||0.1|
|- sugars (g)||0.3||1.7|
|Dietary Fibre (g)||0.3||1.7|
|Vitamin A Equiv. (µg)||16||89|
Source: The Concise New Zealand Food Composition Tables, 8th Edition, Plant & Food Research