Looseleaf lettuce raw
All nutrient values refer to 100 g.
- Energy (kilocalorie)
- 15 kcal
- Energy (kilojoule)
- 63 kJ
- Protein (Nx6.25)
- 1.2 g
- Fat
- 0.1 g
- Carbohydrate, available
- 1.26 g
- Fibre, dietary, total
- 1.83 g
Complete nutrient values
138 of 138 nutrients · per 100 g
No nutrient found.
| Nutrient | Value | Original value | Data source | Reference | BLS calculation |
|---|---|---|---|---|---|
| Energy (kilojoule) | 63 kJ/100 g | 63 | 1 | — | ENERCJ[kJ] = 17*PROT625[g] + 17*(CHO[g] - POLYL[g]) + 37*FAT[g] + 29*ALC[g] + 13*OA[g] + 10*POLYL[g] + 8*OLSAC[g] + 8*FIBT[g]immer berechnet / always calculated |
| Energy (kilocalorie) | 15 kcal/100 g | 15 | 1 | — | ENERCC[kcal] = 4*PROT625[g] + 4*(CHO[g] - POLYL[g]) + 9*FAT[g] + 7*ALC[g] + 3*OA[g] + 2.4*POLYL[g] + 2*OLSAC[g] + 2*FIBT[g]immer berechnet / always calculated |
| Water | 96.1 g/100 g | 96.1 | 2 | 1 | |
| Protein (Nx6.25) | 1.2 g/100 g | 1.2 | 2 | 2 | PROT625[g]=NT[g]*6.25teilweise berechnet / partially calculated |
| Fat | 0.1 g/100 g | 0.1 | 2 | 1 | |
| Carbohydrate, available | 1.26 g/100 g | 1.26 | 1 | — | CHO[g] = SUGAR[g] + STARCH[g] + OLSAC[g] + POLYL[g]immer berechnet / always calculated |
| Fibre, dietary, total | 1.83 g/100 g | 1.83 | 2 | 3 | FIBT[g]=FIBHMW[g]+FIBLMW[g] OR
FIBT[g]=FIBINS[g]+FIBSOL[g]+FIBLMWteilweise berechnet / partially calculated |
| Alcohol (Ethanol) | 0 g/100 g | 0 | 3 | — | |
| Organic acids, total | 0.188 g/100 g | 0.188 | 1 | — | OA[g]=MALAC[g]+ACEAC[g]+LACAC[g]+TARAC[g]+CITAC[g]teilweise berechnet / partially calculated |
| Ash | 0.4 g/100 g | 0.4 | 2 | 1 | |
| Vitamin A, retinol equivalents (RE) | 358 µg/100 g | 358 | 1 | — | VITA[µg]= RETOL[µg] + 1/6*CARTB[µg]+ 1/12*(CAROTPAXB[µg])teilweise berechnet / partially calculated |
| Vitamin A, retinol activity equivalents (RAE) | 179 µg/100 g | 179 | 1 | — | VITAA[µg]= RETOL[µg] + 1/12*CARTB[µg]+ 1/24*(CAROTPAXB[µg])teilweise berechnet / partially calculated |
| Retinol | 0 µg/100 g | 0 | 3 | — | |
| Beta-carotene | 2,140 µg/100 g | 2140 | 2 | 4 | |
| Carotenoids, excluding beta-carotene | 10 µg/100 g | 10 | 2 | 2 | |
| Vitamin D | 0 µg/100 g | 0 | 1 | — | VITD[µg]=ERGCAL[µg]+CHOCAL[µg]teilweise berechnet / partially calculated |
| Vitamin D3 (cholecalciferol) | 0 µg/100 g | 0 | 3 | — | |
| Vitamin D2 (ergocalciferol) | 0 µg/100 g | 0 | 3 | — | |
| Vitamin E (alpha-tocopherol) | 0.356 mg/100 g | 0.356 | 4 | 5 | VITE[mg] = TOCPHA[mg] |
| Alpha-tocopherol | 0.356 mg/100 g | 0.356 | 4 | 6 | |
| Beta-tocopherol | — mg/100 g | <LOD | 2 | 7 | |
| Gamma-tocopherol | 0.482 mg/100 g | 0.482 | 4 | 6 | |
| Delta-tocopherol | — mg/100 g | <LOD | 2 | 7 | |
| Alpha-tocotrienol | — mg/100 g | <LOD | 2 | 7 | |
| Vitamin K | 116 µg/100 g | 116 | 1 | — | VITK[µg] = VITK1[µg] + VITK2[µg]teilweise berechnet / partially calculated |
| Vitamin K1 (phylloquinone) | 116 µg/100 g | 116 | 5 | — | |
| Vitamin K2 (menaquinone) | 0 µg/100 g | 0 | 3 | — | |
| Vitamin B1 (thiamine) | 0.14 mg/100 g | 0.14 | 2 | 2 | |
| Vitamin B2 (riboflavin) | 0.05 mg/100 g | 0.05 | 2 | 1 | |
| Niacin equivalents | 0.717 mg/100 g | 0.717 | 1 | — | NIAEQ[mg]=NIA[mg]+TRP[g]*1000/60immer berechnet / always calculated |
| Niacin | 0.5 mg/100 g | 0.5 | 2 | 2 | |
| Pantothenic acid | 0.19 mg/100 g | 0.19 | 2 | 1 | |
| Vitamin B6 | 16.46 µg/100 g | 16.46 | 2 | 1 | |
| Biotin | 0.7 µg/100 g | 0.7 | 2 | 1 | |
| Folate equivalent | 64 µg/100 g | 64 | 1 | — | FOL[µg] = FOLFD[µg] + 1.7*FOLAC[µg]immer berechnet / always calculated |
| Folate | 64 µg/100 g | 64 | 4 | 8 | |
| Folic acid, synthetic | 0 µg/100 g | 0 | 3 | — | |
| Vitamin B12 (cobalamin) | 0 µg/100 g | 0 | 3 | — | |
| Vitamin C | 12.73 mg/100 g | 12.73 | 4 | 9 | |
| Salt (sodium chloride) | 0.07 g/100 g | 0.07 | 1 | — | NACL[g] = NA[g]*2.5immer berechnet / always calculated |
| Sodium | 28 mg/100 g | 28 | 4 | 10 | |
| Chloride | 57 mg/100 g | 57 | 5 | — | |
| Potassium | 221 mg/100 g | 221 | 4 | 11 | |
| Calcium | 47 mg/100 g | 47 | 4 | 11 | |
| Magnesium | 22 mg/100 g | 22 | 4 | 10 | |
| Phosphorus | 22.577 mg/100 g | 22.577 | 5 | — | |
| Sulphur | — mg/100 g | - | — | — | |
| Iron | 0.78 mg/100 g | 0.78 | 4 | 11 | |
| Zinc | 0.29 mg/100 g | 0.29 | 4 | 12 | |
| Iodide | 1 µg/100 g | 1 | 2 | 1 | |
| Copper | 48 µg/100 g | 48 | 4 | 12 | |
| Manganese | 140 µg/100 g | 140 | 2 | 1 | |
| Fluoride | 23 µg/100 g | 23 | 5 | — | |
| Chromium | 2.2 µg/100 g | 2.2 | 6 | 13 | |
| Molybdenum | 3.295 µg/100 g | 3.295 | 5 | — | |
| Acetic acid | — g/100 g | - | — | — | |
| Citric acid | 0.02 g/100 g | 0.02 | 5 | — | |
| Lactic acid | 0 g/100 g | 0 | 3 | — | |
| Malic acid | 0.168 g/100 g | 0.168 | 5 | — | |
| Tartaric acid | 0 g/100 g | 0 | 3 | — | |
| Polyols, total | — g/100 g | - | — | — | POLYL[g]=MANTL[g]+SORTL[g]+XYLTL[g]immer berechnet / always calculated |
| Mannitol | — g/100 g | - | — | — | |
| Sorbitol | — g/100 g | - | — | — | |
| Xylitol | — g/100 g | - | — | — | |
| Monosaccharides, total | 1.119 g/100 g | 1.119 | 1 | — | MNSAC[g] = FRUS[g] + GALS[g] + GLUS[g]immer berechnet / always calculated |
| Glucose | 0.465 g/100 g | 0.465 | 4 | 14 | |
| Fructose | 0.647 g/100 g | 0.647 | 4 | 15 | |
| Galactose | 0.0067 g/100 g | 0.0067 | 2 | 16 | |
| Disaccharides, total | 0.113 g/100 g | 0.113 | 1 | — | DISAC[g] = LACS[g] + MALS[g] + SUCS[g]immer berechnet / always calculated |
| Sucrose | 0.113 g/100 g | 0.113 | 4 | 17 | |
| Maltose | — g/100 g | <LOD or <LOQ | 2 | 1 | |
| Lactose | — g/100 g | <LOD or <LOQ | 2 | 1 | |
| Sugars (mono- and disaccharides), total | 1.232 g/100 g | 1.232 | 1 | — | SUGAR[g]=MNSAC[g]+DISAC[g]immer berechnet / always calculated |
| Oligosaccharides, available | — g/100 g | - | — | — | |
| Starch (starch, glycogen, dextrins) | 0.028 g/100 g | 0.028 | 5 | — | |
| Fibre, low molecular weight | — g/100 g | - | — | — | |
| Fibre, high molecular weight | 1.83 g/100 g | 1.83 | 2 | 3 | FIBHMW[g]=FIBHMWS[g]+FIBHMWI[g] OR
FIBHMW[g]=FIBINS[g]+FIBSOL[g]teilweise berechnet / partially calculated |
| Fibre, water-insoluble | 1.6 g/100 g | 1.6 | 2 | 18 | |
| Fibre, water-soluble | 0.23 g/100 g | 0.23 | 2 | 18 | |
| Fibre, high molecular weight, water-soluble | — g/100 g | - | — | — | |
| Fibre, high molecular weight, water-insoluble | — g/100 g | - | — | — | |
| Fatty acids, saturated, total | 0.017 g/100 g | 0.017 | 1 | — | FASAT[g]=F4:0[g]+F6:0[g]+F8:0[g]+F10:0[g]+F12:0[g]+F14:0[g]+F15:0[g]+F16:0[g]+F17:0[g]+F18:0[g]+F20:0[g]+F22:0[g]+F24:0[g]immer berechnet / always calculated |
| Fatty acid C4:0 (butyric acid) | — g/100 g | - | — | — | |
| Fatty acid C6:0 (caproic acid) | — g/100 g | - | — | — | |
| Fatty acid C8:0 (caprylic acid) | — g/100 g | - | — | — | |
| Fatty acid C10:0 (capric acid) | — g/100 g | - | — | — | |
| Fatty acid C12:0 (lauric acid) | — g/100 g | - | — | — | |
| Fatty acid C14:0 (myristic acid) | — g/100 g | - | — | — | |
| Fatty acid C15:0 (pentadecylic acid) | — g/100 g | - | — | — | |
| Fatty acid C16:0 (palmitic acid) | 0.015 g/100 g | 0.015 | 7 | — | |
| Fatty acid C17:0 (margaric acid) | — g/100 g | - | — | — | |
| Fatty acid C18:0 (stearic acid) | 0.002 g/100 g | 0.002 | 7 | — | |
| Fatty acid C20:0 (arachidic acid) | — g/100 g | - | — | — | |
| Fatty acid C22:0 (behenic acid) | — g/100 g | - | — | — | |
| Fatty acid C24:0 (lignoceric acid) | — g/100 g | - | — | — | |
| Fatty acids, monounsaturated, total | 0.002 g/100 g | 0.002 | 1 | — | FAMS[g]=F14:1CN5[g]+F16:1CN7[g]+F18:1CN7[g]+F18:1CN9[g]+F20:1CN9[g]+F22:1CN9[g]immer berechnet / always calculated |
| Fatty acid C14:1 n-5 cis (myristoleic acid) | — g/100 g | - | — | — | |
| Fatty acid C16:1 n-7 cis (palmitoleic acid) | 0 g/100 g | 0 | 7 | — | |
| Fatty acid C18:1 n-7 cis (vaccenic acid) | — g/100 g | - | — | — | |
| Fatty acid C18:1 n-9 cis (oleic acid) | 0.002 g/100 g | 0.002 | 7 | — | |
| Fatty acid C20:1 n-9 cis (gondoic acid) | — g/100 g | - | — | — | |
| Fatty acid C22:1 n-9 cis (erucic acid) | — g/100 g | - | — | — | |
| Fatty acids, polyunsaturated, total | 0.056 g/100 g | 0.056 | 1 | — | FAPU[g]=F18:2C9T11[g]+F18:2CN6[g]+F20:2CN6[g]+F18:3CN3[g]+F18:3CN6[g]+F20:3CN6[g]+F18:4CN3[g]+F20:4CN6[g]+F20:5CN3[g]+F22:5CN3[g]+F22:6CN3[g]immer berechnet / always calculated |
| Fatty acids, polyunsaturated, n-3 (omega-3), total | 0.032 g/100 g | 0.032 | 1 | — | FAPUN3[g]=F18:3CN3[g]+F18:4CN3[g]+F20:5CN3[g]+F22:5CN3[g]+F22:6CN3[g]immer berechnet / always calculated |
| Fatty acid C18:3 n-3 all-cis (alpha-linolenic acid) | 0.032 g/100 g | 0.032 | 7 | — | |
| Fatty acid C18:4 n-3 all-cis (stearidonic acid) | — g/100 g | - | — | — | |
| Fatty acid C20:5 n-3 all-cis (eicosapentanoic acid) | 0 g/100 g | 0 | 3 | — | |
| Fatty acid C22:5 n-3 all-cis (docosapentanoic acid) | — g/100 g | - | — | — | |
| Fatty acid C22:6 n-3 all-cis (docosahexanoic acid) | 0 g/100 g | 0 | 3 | — | |
| Fatty acids, polyunsaturated, n-6 (omega-6), total | 0.024 g/100 g | 0.024 | 1 | — | FAPUN6[g]=F18:2CN6[g]+F18:3CN6[g]+F20:2CN6[g]+F20:3CN6[g]+F20:4CN6[g]immer berechnet / always calculated |
| Fatty acid C18:2 n-6 cis,cis (linoleic acid) | 0.024 g/100 g | 0.024 | 7 | — | |
| Fatty acid C18:2 conjugated, cis 9,trans 11 (conjugated linoleic acid) | — g/100 g | - | — | — | |
| Fatty acid C18:3 n-6 all-cis (gamma-linolenic acid) | — g/100 g | - | — | — | |
| Fatty acid C20:2 n-6 cis,cis (eicosadienoic acid) | — g/100 g | - | — | — | |
| Fatty acid C20:3 n-6 all-cis (dihomo-gamma-linolenic acid) | — g/100 g | - | — | — | |
| Fatty acid C20:4 n-6 all-cis (arachidonic acid) | — g/100 g | - | — | — | |
| Fatty acids, others | — g/100 g | - | — | — | |
| Cholesterol | 0 mg/100 g | 0 | 3 | — | |
| Amino acids, essential, total | 0.283 g/100 g | 0.283 | 1 | — | AAE9[g] = ILE[g] + LEU[g] + LYS[g] + MET[g] + PHE[g] + THR[g] + TRP[g] + VAL[g]+HIS[g]immer berechnet / always calculated |
| Alanine | 0.048 g/100 g | 0.048 | 7 | — | |
| Arginine | 0.054 g/100 g | 0.054 | 7 | — | |
| Aspartic acid, including asparagine | 0.15 g/100 g | 0.15 | 7 | — | |
| Cysteine | 0.007 g/100 g | 0.007 | 7 | — | |
| Glutamic acid, including glutamine | 0.175 g/100 g | 0.175 | 7 | — | |
| Glycine | 0.037 g/100 g | 0.037 | 7 | — | |
| Histidine | 0.004 g/100 g | 0.004 | 7 | — | |
| Isoleucine | 0.024 g/100 g | 0.024 | 7 | — | |
| Leucine | 0.062 g/100 g | 0.062 | 7 | — | |
| Lysine | 0.056 g/100 g | 0.056 | 7 | — | |
| Methionine | 0 g/100 g | 0 | 7 | — | |
| Phenylalanine | 0.034 g/100 g | 0.034 | 7 | — | |
| Proline | 0.03 g/100 g | 0.03 | 7 | — | |
| Serine | 0.047 g/100 g | 0.047 | 7 | — | |
| Threonine | 0.042 g/100 g | 0.042 | 7 | — | |
| Tryptophan | 0.013 g/100 g | 0.013 | 7 | — | |
| Tyrosine | 0.012 g/100 g | 0.012 | 7 | — | |
| Valine | 0.048 g/100 g | 0.048 | 7 | — | |
| Nitrogen, total | 0.192 g/100 g | 0.192 | 2 | 2 |
Data source · Reference
Data source
- Formelberechnung
- Literatur
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- Aggregation
- Übernommener Wert
- Nährstoffdatenbank
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Reference
- Health, D. o; Nutrient analysis of fruit and vegetables; 2013
- Converted value from: Health, D. o; Nutrient analysis of fruit and vegetables; 2013
- Converted value from: Lee, Y., et al. ; Analytical dietary fiber database for the National Health and Nutrition Survey in Korea.; Journal of Food Composition and Analysis; 2008; 21
- Murkovic M, Grams K, Draxl S, Pfannhauser W; Development of an Austrian Carotenoid Database; Journal of Food Composition and Analysis; 2000; 13
- Converted value from: Cruz, R. and S. Casal; Validation of a fast and accurate chromatographic method for detailed quantification of vitamin E in green leafy vegetables; Food Chemistry; 2013; 141#Converted value from: Chun, J., et al.; Tocopherol and tocotrienol contents of raw and processed fruits and vegetables in the United States diet; Journal of Food Composition and Analysis; 2006; 19; 2-3
- Cruz, R. and S. Casal; Validation of a fast and accurate chromatographic method for detailed quantification of vitamin E in green leafy vegetables; Food Chemistry; 2013; 141#Chun, J., et al.; Tocopherol and tocotrienol contents of raw and processed fruits and vegetables in the United States diet; Journal of Food Composition and Analysis; 2006; 19; 2-3
- Chun, J., et al.; Tocopherol and tocotrienol contents of raw and processed fruits and vegetables in the United States diet; Journal of Food Composition and Analysis; 2006; 19; 2-3
- Johansson M., Jägerstad M.,Frolich W.; Folates in lettuce: a pilot study; Scandinavian Journal of Food and Nutrition; 2007; 51; 1#Konings, E. J. M., et al.; Folate intake of the Dutch population according to newly established liquid chromatography data for foods; American Journal of Clinical Nutrition; 2001; 73#Health, D. o; Nutrient analysis of fruit and vegetables; 2013
- López, A.,Javier, G. A.,Fenoll, J.,Hellín, P.,Flores, P.; Chemical composition and antioxidant capacity of lettuce: Comparative study of regular-sized (Romaine) and baby-sized (Little Gem and Mini Romaine) types; Journal of Food Composition and Analysis; 2014; 33#Flores, P.,López, A.,Fenoll, J.,Hellín, P.,Kelly, S.; Classification of organic and conventional sweet peppers and lettuce using a combination of isotopic and bio-markers with multivariate analysis; Journal of Food Composition and Analysis; 2013; 31
- Health, D. o; Nutrient analysis of fruit and vegetables; 2013#Santos, J., et al. ; Multi-elemental analysis of ready-to-eat "baby leaf" vegetables using microwave digestion and high-resolution continuum source atomic absorption spectrometry; Food Chemistry; 2014; 151
- Santos, J., et al. ; Multi-elemental analysis of ready-to-eat "baby leaf" vegetables using microwave digestion and high-resolution continuum source atomic absorption spectrometry; Food Chemistry; 2014; 151#Health, D. o; Nutrient analysis of fruit and vegetables; 2013
- Converted value from: BVL; Lebensmittel Monitoring 2006 ; 2006#Santos, J., et al. ; Multi-elemental analysis of ready-to-eat "baby leaf" vegetables using microwave digestion and high-resolution continuum source atomic absorption spectrometry; Food Chemistry; 2014; 151#Health, D. o; Nutrient analysis of fruit and vegetables; 2013
- Food Standards Australia New Zealand; Australian Food Composition Database – Release 2.0; 2022
- Health, D. o; Nutrient analysis of fruit and vegetables; 2013#Flores, P.,López, A.,Fenoll, J.,Hellín, P.,Kelly, S.; Classification of organic and conventional sweet peppers and lettuce using a combination of isotopic and bio-markers with multivariate analysis; Journal of Food Composition and Analysis; 2013; 31#López, A.,Javier, G. A.,Fenoll, J.,Hellín, P.,Flores, P.; Chemical composition and antioxidant capacity of lettuce: Comparative study of regular-sized (Romaine) and baby-sized (Little Gem and Mini Romaine) types; Journal of Food Composition and Analysis; 2014; 33
- Flores, P.,López, A.,Fenoll, J.,Hellín, P.,Kelly, S.; Classification of organic and conventional sweet peppers and lettuce using a combination of isotopic and bio-markers with multivariate analysis; Journal of Food Composition and Analysis; 2013; 31#Health, D. o; Nutrient analysis of fruit and vegetables; 2013#López, A.,Javier, G. A.,Fenoll, J.,Hellín, P.,Flores, P.; Chemical composition and antioxidant capacity of lettuce: Comparative study of regular-sized (Romaine) and baby-sized (Little Gem and Mini Romaine) types; Journal of Food Composition and Analysis; 2014; 33
- Kim, H. O.,Hartnett, C.,Scaman, C. H.; Free galactose content in selected fresh fruits and vegetables and soy beverages; Journal of Agricultural and Food; 2007; 55
- López, A.,Javier, G. A.,Fenoll, J.,Hellín, P.,Flores, P.; Chemical composition and antioxidant capacity of lettuce: Comparative study of regular-sized (Romaine) and baby-sized (Little Gem and Mini Romaine) types; Journal of Food Composition and Analysis; 2014; 33#Flores, P.,López, A.,Fenoll, J.,Hellín, P.,Kelly, S.; Classification of organic and conventional sweet peppers and lettuce using a combination of isotopic and bio-markers with multivariate analysis; Journal of Food Composition and Analysis; 2013; 31#Health, D. o; Nutrient analysis of fruit and vegetables; 2013
- Lee, Y., et al. ; Analytical dietary fiber database for the National Health and Nutrition Survey in Korea.; Journal of Food Composition and Analysis; 2008; 21
Max Rubner-Institut (2025): Bundeslebensmittelschlüssel (BLS), Version 4.0. Karlsruhe.