Introduction:
Roman lettuce, or romaine lettuce, is a leaf lettuce with strong, wedge-shaped outer leaves and a pronounced central leaf rib. It tastes fresh, more aromatic and slightly more bitter than lettuce.
Use/Preparation:
The lettuce is mainly prepared as a fresh salad, but can also be served briefly steamed and au gratin as a vegetable side dish. The slightly tart flavour goes particularly well with strong marinades and dressings.
Health:
Roman lettuce is high in potassium, calcium and phosphorus, as well as vitamin C. Not only because of its nutrient content, but also because of the fibre it contains, leafy vegetables can make a valuable contribution to a wholesome diet.
Alternatives:
Endive has a similar bitter and crunchy taste, contains fibre, vitamins and minerals such as vitamin C and potassium. Other options are chicory, Chinese cabbage or other leafy lettuces.
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| Average nutritional values | per 100 g |
|---|---|
| Energy (kcal/kJ) | 17/72 |
| Fat | 0,3 g |
| Healthy fatty acids | 0,04 g |
| Carbohydrates | 3,3 g |
| Sugar | 1,2 g |
| Protein | 1,2 g |
| Salt | 0 g |
