Boston Lettuce
Written by Med-Scope
Boston Lettuce
Description
Boston lettuce, a green, leafy vegetable also known as butterhead lettuce, used primarily in salads. It has soft flexible leaves and a smooth taste. It typically is softer and lighter than iceberg lettuce with thinner, less-prominent veins in its leaves. A good source of roughage, vitamin A and potassium.
Available year-round with peak season November through March.Caloric Content
1 Calories: 8 Protein: .7 gm Carbohydrates: 1.4 gm Fiber: .25 gm Total fats: .1 gm Saturated fats: - gm Unsaturated fats: - gm Cholesterol: - mg
1. 1 cup, 55 gramsVitamin Content
1 USRDA Vitamin A: 530 5000 IU Thiamine: .03 1.7 mg Vitamin B-2: .03 1.7 mg Vitamin B-6: .028 2.0 mg Vitamin B-12: 0 6 mcg Biotin: .35 300 mcg Niacin: .2 20 mg Pantothenic Acid: .1 10 mg Folic acid: .02 400 mcg Vitamin C: 4 60 mg Vitamin E: .22 30 IU
1. 1 cup, 55 gramsMineral Content
1 USRDA Calcium: 19 1000 mg Copper: .08 2 mg Iron: 1.1 18 mg Magnesium: 5 400 mg Manganese: .4 n/a mg Phosphorus: 14 1000 mg Potassium: 145 n/a mg Selenium: - n/a mcg Sodium: 5 n/a mg Zinc: .3 15 mg
1. 1 cup, 55 gramsAmino Acid Content
1 Tryptophan: - gm Threonine: - gm Isoleucine: - gm Leucine: - gm Lysine: - gm Methionine: - gm Cysteine: - gm Phenylalanine: - gm Tyrosine: - gm Valine: - gm Arginine: - gm Histidine: - gm Alanine: - gm Aspartic acid: - gm Glutamic acid: - gm Glycine: - gm Proline: - gm Serine: - gm
1. 1 cup, 55 gramsReferences
Kirschmann, John D. Nutrition Almanac: Nutrition Search. McGraw-Hill: New York. 1984.
Produce Availability & Merchandising Guide. The Packer. 1989.
United States Department of Agriculture. Composition of Foods: Vegetables and Vegetable Products-Raw-Processed-Prepared. Washington D.C. 1984.
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