Disclaimer: This description is part of a partially automated process of collecting data and might not be entirely accurate or even related.
Lettuce is an annual plant of the aster or sunflower family Asteraceae. It is most often grown as a leaf vegetable, but sometimes for its stem and seeds. Lettuce was first cultivated by the ancient Egyptians who turned it from a weed, whose seeds were used to produce oil, into a plant grown for its seeds and leaves. Lettuce spread to the Greeks and Romans, the latter of whom gave it the name "lactuca", from which the English "lettuce" is ultimately derived. By 50 AD, multiple types were described, and lettuce appeared often in medieval writings, including several herbals. The 16th through 18th centuries saw the development of many varieties in Europe, and by the mid-18th century cultivars were described that can still be found in gardens. Europe and North America originally dominated the market for lettuce, but by the late 1900s the consumption of lettuce had spread throughout the world.
Source: Wikipedia. Source link.
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|Food Item||Lettuce leaves, Norwegian, raw|
|Sub2Cat||Vegetables, raw and frozen|
|Dietary fibre (g)||1|
|Edible part (%)||94|
|Vitamin A (RAE)||941|
|Vitamin B12 (µg)||0|
|Vitamin B6 (mg)||0.02|
|Vitamin C (mg)||3|
|Vitamin D (µg)||0|
|Vitamin E (alfa-TE)||0.6|