Lamb's Lettuce Nutrition Facts, Vitamins and Benefits

Lamb's Lettuce benefits and place in a balanced diet

• A 100 g portion provides approximately 21 kcal; portion size and preparation affect total energy intake.
• Its approximately 92.8 g of water per 100 g contributes to total fluid intake.
• About 38.2 mg of vitamin C per 100 g contributes to normal immune function, collagen formation and the absorption of iron from plant foods.
• About 355 µg RAE of vitamin A per 100 g contributes to normal vision, immune function and the maintenance of skin and mucous membranes.
• Its recorded folate content contributes to normal blood formation, cell division and homocysteine metabolism.
• About 0.273 mg of vitamin B6 per 100 g contributes to normal protein and glycogen metabolism, nervous-system function and red blood-cell formation.
• About 38 mg of calcium per 100 g contributes to the maintenance of normal bones and teeth, muscle function and nerve transmission.
• About 459 mg of potassium per 100 g contributes to normal muscle and nervous-system function and the maintenance of normal blood pressure.
• About 13 mg of magnesium per 100 g contributes to normal energy metabolism and muscle and nervous-system function.
• About 2.2 mg of iron per 100 g contributes to normal red-blood-cell and haemoglobin formation and oxygen transport. Absorption of plant iron varies with the meal.
• No single food prevents or treats disease. The nutritional value of lamb's lettuce depends on portion size, variety, ripeness and the overall eating pattern.

Lamb's Lettuce nutrition facts

The table covers calories, macronutrients, vitamins, minerals, fatty acids and amino acids where a measured value is available. Values are shown per 100 g and for a 100 g reference serving.

How many calories are in Lamb's Lettuce?

100 g (about 3.5 oz) provides approximately 21 kcal. A 100 g reference serving provides approximately 21 kcal. Values vary with variety, ripeness and preparation.

How to use Lamb's Lettuce in the kitchen

Lamb's Lettuce can be used raw when food-safe or prepared by steaming, roasting, sautéing, simmering or adding to soups and salads, depending on the ingredient.