United States Department of Agriculture
Agricultural Research Service
National Nutrient Database for Standard Reference Legacy Release
Full Report (All Nutrients):  11253, Lettuce, green leaf, raw
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Food Group: Vegetables and Vegetable Products
Scientific Name:  Lactuca sativa var. crispa
Carbohydrate Factor: 3.57   Fat Factor:8.37   Protein Factor: 2.44   Nitrogen to Protein Conversion Factor: 6.25  
Refuse: 36%   Refuse Description:   Outer leaves, core and trimmings
heading Nutrient Unit
Value per 100 g		 # of Data Points Std. Error
cup shredded 36 g
head 360 g
leaf inner 4.8 g
leaf outer 24 g
Proximates Water 1, 2, 3 g 94.98 14 0.140 34.19 341.93 4.56 22.80
Proximates Energy kcal 15 -- -- 5 54 1 4
Proximates Energy kJ 62 -- -- 22 223 3 15
Proximates Protein 1, 2 g 1.36 8 0.050 0.49 4.90 0.07 0.33
Proximates Total lipid (fat) 1, 2 g 0.15 8 0.010 0.05 0.54 0.01 0.04
Proximates Ash 1, 2 g 0.62 8 0.040 0.22 2.23 0.03 0.15
Proximates Carbohydrate, by difference g 2.87 -- -- 1.03 10.33 0.14 0.69
Proximates Fiber, total dietary 1 g 1.3 4 0.019 0.5 4.7 0.1 0.3
Proximates Sugars, total 1 g 0.78 4 0.040 0.28 2.81 0.04 0.19
Proximates Sucrose 1 g 0.00 4 0.000 0.00 0.00 0.00 0.00
Proximates Glucose (dextrose) 1 g 0.36 4 0.020 0.13 1.30 0.02 0.09
Proximates Fructose 1 g 0.43 4 0.020 0.15 1.55 0.02 0.10
Proximates Lactose 1 g 0.00 4 0.000 0.00 0.00 0.00 0.00
Proximates Maltose 1 g 0.00 4 0.000 0.00 0.00 0.00 0.00
Proximates Galactose 1 g 0.00 4 0.000 0.00 0.00 0.00 0.00
Proximates Starch 1 g 0.00 4 0.000 0.00 0.00 0.00 0.00
Minerals Calcium, Ca 1, 2 mg 36 8 2.000 13 130 2 9
Minerals Iron, Fe 1, 2 mg 0.86 8 0.110 0.31 3.10 0.04 0.21
Minerals Magnesium, Mg 1, 2 mg 13 8 1.000 5 47 1 3
Minerals Phosphorus, P 1, 2 mg 29 8 2.000 10 104 1 7
Minerals Potassium, K 1, 2 mg 194 8 10.000 70 698 9 47
Minerals Sodium, Na 1, 2 mg 28 8 4.000 10 101 1 7
Minerals Zinc, Zn 1, 2 mg 0.18 8 0.010 0.06 0.65 0.01 0.04
Minerals Copper, Cu 1, 2 mg 0.029 8 0.004 0.010 0.104 0.001 0.007
Minerals Manganese, Mn 1, 2 mg 0.250 8 0.024 0.090 0.900 0.012 0.060
Minerals Selenium, Se 1, 2 µg 0.6 8 0.100 0.2 2.2 0.0 0.1
Vitamins Vitamin C, total ascorbic acid 1, 3 mg 9.2 8 0.500 3.3 33.1 0.4 2.2
Vitamins Thiamin 1, 2 mg 0.070 8 0.003 0.025 0.252 0.003 0.017
Vitamins Riboflavin 1, 2 mg 0.080 8 0.003 0.029 0.288 0.004 0.019
Vitamins Niacin 1, 2 mg 0.375 8 0.031 0.135 1.350 0.018 0.090
Vitamins Pantothenic acid 1, 2 mg 0.134 8 0.005 0.048 0.482 0.006 0.032
Vitamins Vitamin B-6 1, 2 mg 0.090 8 0.016 0.032 0.324 0.004 0.022
Vitamins Folate, total 1, 2 µg 38 8 2.000 14 137 2 9
Vitamins Folic acid µg 0 -- -- 0 0 0 0
Vitamins Folate, food µg 38 8 2.000 14 137 2 9
Vitamins Folate, DFE µg 38 -- -- 14 137 2 9
Vitamins Choline, total mg 13.6 -- -- 4.9 49.0 0.7 3.3
Vitamins Betaine mg 0.2 -- -- 0.1 0.7 0.0 0.0
Vitamins Vitamin B-12 µg 0.00 -- -- 0.00 0.00 0.00 0.00
Vitamins Vitamin B-12, added µg 0.00 -- -- 0.00 0.00 0.00 0.00
Vitamins Vitamin A, RAE µg 370 -- -- 133 1332 18 89
Vitamins Retinol µg 0 -- -- 0 0 0 0
Vitamins Carotene, beta 1, 2 µg 4443 6 418.000 1599 15995 213 1066
Vitamins Carotene, alpha 1, 2 µg 0 6 0.000 0 0 0 0
Vitamins Cryptoxanthin, beta 1, 2 µg 0 6 0.000 0 0 0 0
Vitamins Vitamin A, IU IU 7405 -- -- 2666 26658 355 1777
Vitamins Lycopene 1, 2 µg 0 6 0.000 0 0 0 0
Vitamins Lutein + zeaxanthin 2 µg 1730 2 -- 623 6228 83 415
Vitamins Vitamin E (alpha-tocopherol) 1, 2 mg 0.22 8 0.010 0.08 0.79 0.01 0.05
Vitamins Vitamin E, added mg 0.00 -- -- 0.00 0.00 0.00 0.00
Vitamins Tocopherol, beta 1, 2 mg 0.00 8 0.000 0.00 0.00 0.00 0.00
Vitamins Tocopherol, gamma 1, 2 mg 0.41 8 0.020 0.15 1.48 0.02 0.10
Vitamins Tocopherol, delta 1, 2 mg 0.02 8 0.003 0.01 0.07 0.00 0.00
Vitamins Tocotrienol, alpha 1, 2 mg 0.00 8 0.000 0.00 0.00 0.00 0.00
Vitamins Tocotrienol, beta 1, 2 mg 0.00 8 0.000 0.00 0.00 0.00 0.00
Vitamins Tocotrienol, gamma 1, 2 mg 0.00 8 0.000 0.00 0.00 0.00 0.00
Vitamins Tocotrienol, delta 1, 2 mg 0.00 8 0.000 0.00 0.00 0.00 0.00
Vitamins Vitamin D (D2 + D3) µg 0.0 -- -- 0.0 0.0 0.0 0.0
Vitamins Vitamin D IU 0 -- -- 0 0 0 0
Vitamins Vitamin K (phylloquinone) 1, 2 µg 126.3 8 4.700 45.5 454.7 6.1 30.3
Lipids Fatty acids, total saturated g 0.020 -- -- 0.007 0.072 0.001 0.005
Lipids 4:0 g 0.000 -- -- 0.000 0.000 0.000 0.000
Lipids 6:0 g 0.000 -- -- 0.000 0.000 0.000 0.000
Lipids 8:0 g 0.000 -- -- 0.000 0.000 0.000 0.000
Lipids 10:0 g 0.000 -- -- 0.000 0.000 0.000 0.000
Lipids 12:0 g 0.000 -- -- 0.000 0.000 0.000 0.000
Lipids 14:0 g 0.000 -- -- 0.000 0.000 0.000 0.000
Lipids 16:0 g 0.018 -- -- 0.006 0.065 0.001 0.004
Lipids 18:0 g 0.002 -- -- 0.001 0.007 0.000 0.000
Lipids Fatty acids, total monounsaturated g 0.006 -- -- 0.002 0.022 0.000 0.001
Lipids 16:1 undifferentiated g 0.002 -- -- 0.001 0.007 0.000 0.000
Lipids 18:1 undifferentiated g 0.005 -- -- 0.002 0.018 0.000 0.001
Lipids 20:1 g 0.000 -- -- 0.000 0.000 0.000 0.000
Lipids 22:1 undifferentiated g 0.000 -- -- 0.000 0.000 0.000 0.000
Lipids Fatty acids, total polyunsaturated g 0.082 -- -- 0.030 0.295 0.004 0.020
Lipids 18:2 undifferentiated g 0.024 -- -- 0.009 0.086 0.001 0.006
Lipids 18:3 undifferentiated g 0.058 -- -- 0.021 0.209 0.003 0.014
Lipids 18:4 g 0.000 -- -- 0.000 0.000 0.000 0.000
Lipids 20:4 undifferentiated g 0.000 -- -- 0.000 0.000 0.000 0.000
Lipids 20:5 n-3 (EPA) g 0.000 -- -- 0.000 0.000 0.000 0.000
Lipids 22:5 n-3 (DPA) g 0.000 -- -- 0.000 0.000 0.000 0.000
Lipids 22:6 n-3 (DHA) g 0.000 -- -- 0.000 0.000 0.000 0.000
Lipids Fatty acids, total trans g 0.000 -- -- 0.000 0.000 0.000 0.000
Lipids Cholesterol mg 0 -- -- 0 0 0 0
Lipids Phytosterols mg 38 -- -- 14 137 2 9
Amino Acids Tryptophan g 0.009 -- -- 0.003 0.032 0.000 0.002
Amino Acids Threonine g 0.059 -- -- 0.021 0.212 0.003 0.014
Amino Acids Isoleucine g 0.084 -- -- 0.030 0.302 0.004 0.020
Amino Acids Leucine g 0.079 -- -- 0.028 0.284 0.004 0.019
Amino Acids Lysine g 0.084 -- -- 0.030 0.302 0.004 0.020
Amino Acids Methionine g 0.016 -- -- 0.006 0.058 0.001 0.004
Amino Acids Cystine g 0.016 -- -- 0.006 0.058 0.001 0.004
Amino Acids Phenylalanine g 0.055 -- -- 0.020 0.198 0.003 0.013
Amino Acids Tyrosine g 0.032 -- -- 0.012 0.115 0.002 0.008
Amino Acids Valine g 0.070 -- -- 0.025 0.252 0.003 0.017
Amino Acids Arginine g 0.071 -- -- 0.026 0.256 0.003 0.017
Amino Acids Histidine g 0.022 -- -- 0.008 0.079 0.001 0.005
Amino Acids Alanine g 0.056 -- -- 0.020 0.202 0.003 0.013
Amino Acids Aspartic acid g 0.142 -- -- 0.051 0.511 0.007 0.034
Amino Acids Glutamic acid g 0.182 -- -- 0.066 0.655 0.009 0.044
Amino Acids Glycine g 0.057 -- -- 0.021 0.205 0.003 0.014
Amino Acids Proline g 0.048 -- -- 0.017 0.173 0.002 0.012
Amino Acids Serine g 0.039 -- -- 0.014 0.140 0.002 0.009
Other Alcohol, ethyl g 0.0 -- -- 0.0 0.0 0.0 0.0
Other Caffeine mg 0 -- -- 0 0 0 0
Other Theobromine mg 0 -- -- 0 0 0 0
Anthocyanidins Cyanidin 4, 5, 6 mg 0.0 24 0 0.0 0.0 0.0 0.0
Anthocyanidins Petunidin 6 mg 0.0 8 0 0.0 0.0 0.0 0.0
Anthocyanidins Delphinidin 6 mg 0.0 8 0 0.0 0.0 0.0 0.0
Anthocyanidins Malvidin 6 mg 0.0 8 0 0.0 0.0 0.0 0.0
Anthocyanidins Pelargonidin 6 mg 0.0 8 0 0.0 0.0 0.0 0.0
Anthocyanidins Peonidin 6 mg 0.0 8 0 0.0 0.0 0.0 0.0
Flavan-3-ols (+)-Catechin 6 mg 0.0 2 -- 0.0 0.0 0.0 0.0
Flavan-3-ols (-)-Epigallocatechin 6 mg 0.0 2 -- 0.0 0.0 0.0 0.0
Flavan-3-ols (-)-Epicatechin 6 mg 0.0 2 -- 0.0 0.0 0.0 0.0
Flavan-3-ols (-)-Epicatechin 3-gallate 6 mg 0.0 2 -- 0.0 0.0 0.0 0.0
Flavan-3-ols (-)-Epigallocatechin 3-gallate 6 mg 0.0 2 -- 0.0 0.0 0.0 0.0
Flavan-3-ols (+)-Gallocatechin 6 mg 0.0 2 -- 0.0 0.0 0.0 0.0
Flavanones Hesperetin 6 mg 0.0 2 -- 0.0 0.0 0.0 0.0
Flavanones Naringenin 6 mg 0.0 2 -- 0.0 0.0 0.0 0.0
Flavones Apigenin 4, 6, 7, 8, 9 mg 0.1 18 0.13 0.0 0.5 0.0 0.0
Flavones Luteolin 4, 5, 6, 7, 8, 10 mg 0.3 23 0.04 0.1 0.9 0.0 0.1
Flavonols Kaempferol 4, 7, 8, 9, 10, 11, 12, 13 mg 0.0 17 0.01 0.0 0.0 0.0 0.0
Flavonols Myricetin 6, 7, 8, 10, 12, 13 mg 0.1 13 0.07 0.0 0.3 0.0 0.0
Flavonols Quercetin 4, 5, 6, 7, 8, 9, 10, 11, 12, 13, 14 mg 4.2 43 0.69 1.5 15.0 0.2 1.0
Proanthocyanidin Proanthocyanidin dimers 15 mg 0.0 1 -- 0.0 0.0 0.0 0.0
Proanthocyanidin Proanthocyanidin trimers 15 mg 0.0 1 -- 0.0 0.0 0.0 0.0
Proanthocyanidin Proanthocyanidin 4-6mers 15 mg 0.0 1 -- 0.0 0.0 0.0 0.0
Proanthocyanidin Proanthocyanidin 7-10mers 15 mg 0.0 1 -- 0.0 0.0 0.0 0.0
Proanthocyanidin Proanthocyanidin polymers (>10mers) 15 mg 0.0 1 -- 0.0 0.0 0.0 0.0

Sources of Data

1Nutrient Data Laboratory, ARS, USDA National Food and Nutrient Analysis Program Wave 5a , 2001  Beltsville MD  
2Nutrient Data Laboratory, ARS, USDA National Food and Nutrient Analysis Program Wave 5h , 2001  Beltsville MD  
3Nutrient Data Laboratory, ARS, USDA National Food and Nutrient Analysis Program Wave 14c , 2009  Beltsville MD  
4Arabbi, P. R., Genovese, M. I., and Lajolo, F. M.  Flavonoids in vegetable foods commonly consumed in Brazil and estimated ingestion by the Brazilian population. , 2004 J. Agric. Food Chem. 52 5   pp.1124-1131
5DuPont, M.S., Mondin, Z., Williamson, G., & Price, K.R.  Effect of variety, processing, and storage on the flavonoid glycoside content and composition of lettuce and endive. , 2000 J. Agric. Food Chem. 48 9   pp.3957-3964
6Harnly, J. M., Doherty, R., Beecher, G. R., Holden, J. M., Haytowitz, D. B., and Bhagwat, S., and Gebhardt S.  Flavonoid content of U.S. fruits, vegetables, and nuts , 2006 J. Agric. Food Chem. 54   pp.9966-9977
7Bahroun, T., Luximon-Ramma, A., Crozier, A., and Arouma, O.  Total phenol, flavonoid, proanthocyanidin and vitamin C levels and antioxidant activities of Mauritian vegetables , 2004 J. Sci. Food Agric. 84   pp.1553-1561
8Chu, Y-H., Chang, C-L., and Hsu, H-F.  Flavonoid content of several vegetables and their antioxidant activity. , 2000 J. Sci. Food Agric. 80   pp.561-566
9Huber, L. S., Hoffman-Ribani, R., and Rodriguez-Amaya, D. B.  Quantitative variation in Brazilian vegetable sources of flavonols and flavones. , 2009 Food Chemistry 113   pp.1278-1282
10Arai, Yusuke, Watanabe, S., Kimira, M., Shimoi, K., Mochizuki, R., and Kinae, N. Dietary intakes of flavonols and isoflavones by Japanese women and inverse correlation between quercetin intake and plasma LDL cholesterol concentration , 2000 J. Nutr. 130   pp.2243-2250
11Bilyk, A., and Sapers, G. M.  Distribution of quercetin and kaempferol in lettuce, kale, chive, garlic chive, leek, horseradish, red radish, and red cabbage tissues. , 1985 J. Agric. Food Chem. 33   pp.226-228
12Kevers, C., Falkowski, M., Tabart, J., Defraigne, J-O., Dommes, J., and Pincemail, J.  Evolution of antioxidant capacity during storage of selected fruits and vegetables , 2007 J. Agric. Food Chem. 55   pp.8596-8603
13Lako, J., Trenerry, V. C., Wahlqvist, M., Wattanapenpaiboon, N., Sotheeswaran, S., Premier, R.  Phytochemical flavonols, carotenoids and the antioxidant properties of a wide selection of Fijian fruit, vegetables and other readily available foods. , 2007 Food Chemistry 101   pp.1727-1741
14Nicolle, C., Carnat, A., Fraisse, D., Lamison, J-L., Rock, E., Michel, H., Amouroux, P., and Remesy, C.  Characterization and variation of antioxidant micronutrients in lettuce (Lactuca sativa folium). , 2004 J. Sci. Food Agric. 84   pp.2061-2069
15Gu, L., Kelm, M.A., Hammerstone, J.F., Beecher, G., Holden, J., Haytowitz, D., Gebhardt, S., and Prior, R.L. Screening foods containing proanthocyanidins and their structural characterization using LC-MS/MS and thiolytic degradation , 2003 J. Agric. Food Chem. 51   pp.7513-7521
Langual Code(s)

  • A0152 VEGETABLE OR VEGETABLE PRODUCT (US CFR)
  • A1281 1100 VEGETABLES AND VEGETABLE PRODUCTS (USDA SR)
  • B1390 LETTUCE
  • C0200 LEAF
  • E0150 WHOLE, NATURAL SHAPE
  • F0003 NOT HEAT-TREATED
  • G0003 COOKING METHOD NOT APPLICABLE
  • H0003 NO TREATMENT APPLIED
  • J0001 PRESERVATION METHOD NOT KNOWN
  • K0003 NO PACKING MEDIUM USED
  • M0001 CONTAINER OR WRAPPING NOT KNOWN
  • N0001 FOOD CONTACT SURFACE NOT KNOWN
  • P0024 HUMAN FOOD, NO AGE SPECIFICATION