Lettuce is a very good source of dietary fiber, manganese, potassium, biotin, vitamin B1, copper, iron, and vitamin C. It is also a good source of vitamin B2, omega-3 fatty acids, vitamin B6, phosphorus, chromium, magnesium, calcium, and pantothenic acid.
Lettuce
Iceberg Lettuce is known for its texture and crunchiness. Its tightly bound and broadly shaped leaves are thick-walled and concentrated with more water than virtually any other green. Iceberg lettuce varies in color depending on each particular cultivar, where and how it was grown. Outer leaves range in color from sea green to lime green while inner leaves range from pale yellow to a translucent white. All the leaves form a nearly perfect globular head.
Oakleaf lettuce has rounded, scalloped leaves. Available in red and green varieties, both colours have very soft and tender leaves, with a mild flavour. he individual leaves of oakleaf lettuce are deeply lobed and shaped like the leaves of oak trees. While generally grown as a leaf lettuce and picked at baby-leaf stage, oakleaf lettuces can also be grown for full-size heads.
Radicchio has a strong, bitter flavour and pairs well with similarly strong ingredients and dressings. In appearance, it has bright to dark red coloured leaves, with white veins. Radicchio is one of the few salad greens that can be cooked – usually grilled or braised. Its leaves are rounded in shape and reasonably soft in texture.
Romain lettuce heads consist of long pale-green leaves that are crisp in texture. When preparing romaine, it is best to discard the dark outer leaves as well as the darker tops of the inner leaves. The crispest, most flavorful parts of the romaine are the lighter leaves near the center. You will sometimes see these labeled as romaine hearts.Romaine pairs well with other crunchy salad ingredients such as cucumbers and onions, as well as fruit and nuts. It is the traditional lettuce used in Caesar salad. Romaine is best served with creamy dressings or dressings that have some richness.
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