Ingrédients > fruits, vegetables, legumes and oilseeds

romaine lettuce

Saison

To consume from april à october

Valeurs nutritionnelles

17 Kcal.


Water94.61 g.
Proteins1.23 g.
Fat0.3 g.
Glucide3.29 g.

Fructose0.8 g.
Galactose-
Glucose0.39 g.
Lactose-
Maltose-
Sucrose-
Starch-
Dietary fibers2.1 g.
Ashes0.58 g.
Organic acids-
FA satured0.039 g.
FA monounsaturated0.012 g.
FA polyunsaturated0.16 g.
Calcium33 mg.
Chlorine-
Copper0.048 mg.
Iron0.97 mg.
Iodine-
Magnesium14 mg.
Manganese0.155 mg.
Phosphorus30 mg.
Potassium247 mg.
Selenium0.4 µg.
Sodium8 mg.
Zinc0.23 mg.


Vitamins-
Vitamine A, retinol-
Vitamine Pro A, beta carotene5226 µg.
Vitamine D-
Vitamine E0.13 mg.
Vitamine K1-
Vitamine K2-
Vitamine C4 mg.
Vitamine B10.072 mg.
Vitamine B20.067 mg.
Vitamine B30.313 mg.
Vitamine B50.142 mg.
Vitamine B60.074 mg.
Vitamine B9136 µg.
Vitamine B12-


Aminoacids-
tryptophane0.01 g.
Threonine0.043 g.
Isoleucine0.045 g.
Leucine0.076 g.
Lysine0.064 g.
Methionine0.015 g.
Phenylalanine0.065 g.
Valine0.055 g.
Histidine0.021 g.

* US Department of Agriculture

Recipes that contains this ingredient

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