[ Nutrients ] Lettuce - Crops -

Lettuce - Crops - Nutrients - 1st picture/image

Picture: Lettuce

This page provides Main characteristics for nutrients of [lettuce]　(Effect and efficacy etc.) and Nutrients for [lettuce](Per 100g edible portion).And if you click on the link of nutrient in this page, you can see explanations about the effect and efficacy of the nutrition and you can see the crops (foods) with high nutritional value.

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Main characteristics for nutrients of [lettuce] (Effect and efficacy etc.)

Lettuce's nutrients which has higher nutrient amount, comparing to grains, vegetables and fruits.(*)

(*) The comparison target crops here are the 57 crops which are covered in "Crop Statistical Survey" that is conducted by Japanese government.

Rice and wheat
Vegetables (41 items in total) and Fruits (14 items in total)
Daikon radish Turnip Carrot Burdock Lotus root Chinese cabbage Mizuna Komatsuna Cabbage Spinach Welsh onion Japanese butterbur Japanese honeywort Crowndaisy Leek Celery Asparagus Cauliflower Broccoli Lettuce Qinggengcai Cucumber Pumpkin Eggplant Tomato Bell pepper Green pea Green soybean Potato Taro Japanese yam Onion Garlic Ginger Ume Citrus unshiu Apple Japanese pear Western pear Persimmon Loquat Peach Plum Cherry Grape Chestnut Strawberry Melon Watermelon Pineapple Kiwifruit Sweet corn String bean Podded pea Broad bean

Nutrients for [lettuce](Per 100g edible portion)

By default, only representative nutrients are displayed, but if you click on the "Show All" button, you can see all the nutrients of the items listed in the food ingredient table.

Lettuce - Nutritional value 1

Lettuce, head lettuce, crisp type, soil culture, head, raw

Energy etc.

Refuse

2 (%)
Energy (kcal)

12 (kcal)
Energy (kJ)

50 (kJ)

General constituent

Water

95.9 (g)
Protein, calculated from reference nitrogen

0.6 (g)
Protein, calculated as the sum of amino acid residues

0.5 (g)
Lipid

0.1 (g)
Fatty acid, triacyl-glycerol equivalents

0 (g)
Fatty acid, saturated

0.01 (g)
Fatty acid, mono-unsaturated

0 (g)
Fatty acid, poly-unsaturated

0.03 (g)
Cholesterol

0 (mg)
Carbohydrate, total, calculated by difference

2.8 (g)
Carbohydrate, available; expressed in mono-saccharide equivalents

1.7 (g)
Dietary fiber, soluble

0.1 (0.1)
Dietary fiber, insoluble

1 (g)
Dietary fiber, total

1.1 (g)
Ash

0.5 (g)

Minerals

Sodium

2 (mg)
Potassium

200 (mg)
Calcium

19 (mg)
Magnesium

8 (mg)
Phosphorus

22 (mg)
Iron

0.3 (mg)
Zinc

0.2 (mg)
Copper

0.04 (mg)
Manganese

0.13 (mg)
Iodine

1 (µg)
Selenium

0 (µg)
Chromium

0 (µg)
Molybdenum

0 (µg)

Vitamins

Vitamin A Retinol

0 (µg)
Vitamin A alpha-Carotene

0 (µg)
Vitamin A beta-Carotene

240 (µg)
Vitamin A beta-Cryptoxanthin

0 (µg)
Vitamin A beta-Carotene equivalents

240 (µg)
Vitamin A Retinol activity equivalents

20 (µg)
Vitamin D

0 (0)
Vitamin E alpha-Tocopherol

0.3 (mg)
Vitamin E beta-Tocopherol

0 (mg)
Vitamin E gamma-Tocopherol

0.2 (mg)
Vitamin E delta-Tocopherol

0 (mg)
Vitamin K

29 (µg)
Thiamin

0.05 (mg)
Riboflavin

0.03 (mg)
Niacin

0.2 (mg)
Vitamin B-6

0.05 (mg)
Vitamin B-12

0 (µg)
Folate

73 (µg)
Pantothenic acid

0.2 (mg)
Biotin

1.2 (µg)
Ascorbic acid

5 (mg)

Others

Salt equivalents

0 (g)
Alcohol

-
Nitrate ion

0.1 (g)
Theobromine

-
Caffeine

-
Tannin

-
Polyphenol

-
Acetic acid

-
Cooking oil

-
Organic acids, total

-
Yield

-
Remark

Lettuce - Nutritional value 2

Lettuce, head lettuce, crisp type, hydroculture, head, raw

Energy etc.

Refuse

2 (%)
Energy (kcal)

14 (kcal)
Energy (kJ)

58 (kJ)

General constituent

Water

95.3 (g)
Protein, calculated from reference nitrogen

0.8 (g)
Protein, calculated as the sum of amino acid residues

0.6 (g)
Lipid

0.2 (g)
Fatty acid, triacyl-glycerol equivalents

0.1 (g)
Fatty acid, saturated

0.02 (g)
Fatty acid, mono-unsaturated

0 (g)
Fatty acid, poly-unsaturated

0.05 (g)
Cholesterol

0 (mg)
Carbohydrate, total, calculated by difference

2.9 (g)
Carbohydrate, available; expressed in mono-saccharide equivalents

2 (g)
Dietary fiber, soluble

0.2 (0.2)
Dietary fiber, insoluble

0.9 (g)
Dietary fiber, total

1.1 (g)
Ash

0.6 (g)

Minerals

Sodium

2 (mg)
Potassium

260 (mg)
Calcium

34 (mg)
Magnesium

10 (mg)
Phosphorus

30 (mg)
Iron

0.3 (mg)
Zinc

0.1 (mg)
Copper

0.01 (mg)
Manganese

0.38 (mg)
Iodine

(µg)
Selenium

(µg)
Chromium

(µg)
Molybdenum

(µg)

Vitamins

Vitamin A Retinol

0 (µg)
Vitamin A alpha-Carotene

2 (µg)
Vitamin A beta-Carotene

710 (µg)
Vitamin A beta-Cryptoxanthin

2 (µg)
Vitamin A beta-Carotene equivalents

710 (µg)
Vitamin A Retinol activity equivalents

59 (µg)
Vitamin D

0 (0)
Vitamin E alpha-Tocopherol

0.3 (mg)
Vitamin E beta-Tocopherol

0 (mg)
Vitamin E gamma-Tocopherol

0.3 (mg)
Vitamin E delta-Tocopherol

0 (mg)
Vitamin K

58 (µg)
Thiamin

0.03 (mg)
Riboflavin

0.03 (mg)
Niacin

0.3 (mg)
Vitamin B-6

0.05 (mg)
Vitamin B-12

0 (µg)
Folate

44 (µg)
Pantothenic acid

0.06 (mg)
Biotin

(µg)
Ascorbic acid

5 (mg)

Others

Salt equivalents

0 (g)
Alcohol

-
Nitrate ion

0.2 (g)
Theobromine

-
Caffeine

-
Tannin

-
Polyphenol

-
Acetic acid

-
Cooking oil

-
Organic acids, total

-
Yield

-
Remark

Lettuce - Nutritional value 3

Lettuce, green leaf lettuce, leaves, raw

Energy etc.

Refuse

6 (%)
Energy (kcal)

16 (kcal)
Energy (kJ)

67 (kJ)

General constituent

Water

94 (g)
Protein, calculated from reference nitrogen

1.4 (g)
Protein, calculated as the sum of amino acid residues

1 (g)
Lipid

0.1 (g)
Fatty acid, triacyl-glycerol equivalents

0.1 (g)
Fatty acid, saturated

0.01 (g)
Fatty acid, mono-unsaturated

0 (g)
Fatty acid, poly-unsaturated

0.05 (g)
Cholesterol

0 (mg)
Carbohydrate, total, calculated by difference

3.3 (g)
Carbohydrate, available; expressed in mono-saccharide equivalents

0.9 (g)
Dietary fiber, soluble

0.5 (0.5)
Dietary fiber, insoluble

1.4 (g)
Dietary fiber, total

1.9 (g)
Ash

1 (g)

Minerals

Sodium

6 (mg)
Potassium

490 (mg)
Calcium

58 (mg)
Magnesium

15 (mg)
Phosphorus

41 (mg)
Iron

1 (mg)
Zinc

0.5 (mg)
Copper

0.06 (mg)
Manganese

0.34 (mg)
Iodine

7 (µg)
Selenium

0 (µg)
Chromium

3 (µg)
Molybdenum

5 (µg)

Vitamins

Vitamin A Retinol

0 (µg)
Vitamin A alpha-Carotene

0 (µg)
Vitamin A beta-Carotene

2300 (µg)
Vitamin A beta-Cryptoxanthin

10 (µg)
Vitamin A beta-Carotene equivalents

2300 (µg)
Vitamin A Retinol activity equivalents

200 (µg)
Vitamin D

0 (0)
Vitamin E alpha-Tocopherol

1.3 (mg)
Vitamin E beta-Tocopherol

0.1 (mg)
Vitamin E gamma-Tocopherol

0.9 (mg)
Vitamin E delta-Tocopherol

0 (mg)
Vitamin K

160 (µg)
Thiamin

0.1 (mg)
Riboflavin

0.1 (mg)
Niacin

0.4 (mg)
Vitamin B-6

0.1 (mg)
Vitamin B-12

0 (µg)
Folate

110 (µg)
Pantothenic acid

0.24 (mg)
Biotin

2.9 (µg)
Ascorbic acid

21 (mg)

Others

Salt equivalents

0 (g)
Alcohol

-
Nitrate ion

0.2 (g)
Theobromine

-
Caffeine

-
Tannin

-
Polyphenol

-
Acetic acid

-
Cooking oil

-
Organic acids, total

-
Yield

-
Remark

Lettuce - Nutritional value 4

Lettuce, red leaf lettuce, leaves, raw

Energy etc.

Refuse

6 (%)
Energy (kcal)

16 (kcal)
Energy (kJ)

67 (kJ)

General constituent

Water

94.1 (g)
Protein, calculated from reference nitrogen

1.2 (g)
Protein, calculated as the sum of amino acid residues

0.7 (g)
Lipid

0.2 (g)
Fatty acid, triacyl-glycerol equivalents

0.1 (g)
Fatty acid, saturated

0.02 (g)
Fatty acid, mono-unsaturated

0 (g)
Fatty acid, poly-unsaturated

0.07 (g)
Cholesterol

0 (mg)
Carbohydrate, total, calculated by difference

3.2 (g)
Carbohydrate, available; expressed in mono-saccharide equivalents

0.6 (g)
Dietary fiber, soluble

0.6 (0.6)
Dietary fiber, insoluble

1.4 (g)
Dietary fiber, total

2 (g)
Ash

1.1 (g)

Minerals

Sodium

4 (mg)
Potassium

410 (mg)
Calcium

66 (mg)
Magnesium

15 (mg)
Phosphorus

31 (mg)
Iron

1.8 (mg)
Zinc

0.4 (mg)
Copper

0.05 (mg)
Manganese

0.43 (mg)
Iodine

(µg)
Selenium

(µg)
Chromium

(µg)
Molybdenum

(µg)

Vitamins

Vitamin A Retinol

0 (µg)
Vitamin A alpha-Carotene

0 (µg)
Vitamin A beta-Carotene

2000 (µg)
Vitamin A beta-Cryptoxanthin

0 (µg)
Vitamin A beta-Carotene equivalents

2000 (µg)
Vitamin A Retinol activity equivalents

170 (µg)
Vitamin D

0 (0)
Vitamin E alpha-Tocopherol

1.2 (mg)
Vitamin E beta-Tocopherol

0 (mg)
Vitamin E gamma-Tocopherol

0.8 (mg)
Vitamin E delta-Tocopherol

0 (mg)
Vitamin K

160 (µg)
Thiamin

0.1 (mg)
Riboflavin

0.1 (mg)
Niacin

0.3 (mg)
Vitamin B-6

0.08 (mg)
Vitamin B-12

0 (µg)
Folate

120 (µg)
Pantothenic acid

0.14 (mg)
Biotin

(µg)
Ascorbic acid

17 (mg)

Others

Salt equivalents

0 (g)
Alcohol

-
Nitrate ion

0.2 (g)
Theobromine

-
Caffeine

-
Tannin

-
Polyphenol

-
Acetic acid

-
Cooking oil

-
Organic acids, total

-
Yield

-
Remark

Source: Ministry of Education, Culture, Sports, Science and Technology website　（http://www.mext.go.jp/）
The chart above is posted by reconstructing the contents of [STANDARD TABLES OF FOOD COMPOSITION IN JAPAN - 2015 - (Seventh Revised Edition)](which is published by the Ministry of Education, Culture, Sports, Science and Technology) （http://www.mext.go.jp/a_menu/syokuhinseibun/1365295.htm）

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