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Boston Lettuce
Boston lettuce has relatively soft leaves in a loose head; easily broken or bruised. Boston cultivars are most popular in Europe. It is a good source of Riboflavin, Vitamin B6, Calcium, Magnesium, Phosphorus and Copper, Dietary Fiber, Vitamin A, Vitamin C, Vitamin K, Thiamin, Folate, Iron, Potassium and Manganese.
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Frisee Lettuce
Lettuce Frissee is the regular lettuce. Its taste is fresh and medium crispy. It is eaten cold and raw, in salads, hamburgers, tacos, and many other dishes. It is a good source of Riboflavin, Vitamin A, C, K, B6, Calcium, Magnesium, Phosphorus and Copper, Dietary Fiber, Thiamin, Folate, Iron, Potassium and Manganese.
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Green leaf Lettuce
Green leaf lettuce is less bitter than the red leaf lettuce. It is great eat cold and raw, in salads, hamburgers, tacos, and many other dishes. It is a good source of Riboflavin, Vitamin A, C, K, B6, Calcium, Magnesium, Phosphorus and Copper, Dietary Fiber, Thiamin, Folate, Iron, Potassium and Manganese.
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Green Oak Lettuce
A soft green lettuce with distinctive 'Oak leaf' shaped leaves. It has got a delicate nutty taste. It is a good source of Riboflavin, Vitamin A, C, K, B6, Calcium, Magnesium, Phosphorus and Copper, Dietary Fiber, Thiamin, Folate, Iron, Potassium and Manganese.
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Iceberg Cello Lettuce
Lettuce is typically eaten cold and raw, in salads, hamburgers, tacos, and many other dishes. Iceburg Cello lettuce has crisp tightly packed light-green leaves in a firm head. It is a good source of Riboflavin, Vitamin B6, Calcium, Magnesium, Phosphorus and Copper, Dietary Fiber, Vitamin A, Vitamin C, Vitamin K, Thiamin, Folate, Iron, Potassium and Manganese.
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Lollo Biondo Lettuce
Lolla bionda is a frilly-edged Italian looseleaf. The deeply curled, jade-green leaves form a compact mound. Its fresh and very good for salads! It is a good source of Riboflavin, Vitamin A, C, K, B6, Calcium, Magnesium, Phosphorus and Copper, Dietary Fiber, Thiamin, Folate, Iron, Potassium and Manganese.
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Lollo Rosso Lettuce
Lollo Rosso lettuce has a mild, unique flavor prized by many! In addition, the red-edged, frilly, deeply curled leaves are very attractive and a wonderful (tasty!) garnish. It is a good source of Riboflavin, Vitamin A, C, K, B6, Calcium, Magnesium, Phosphorus and Copper, Dietary Fiber, Thiamin, Folate, Iron, Potassium and Manganese.
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Red Leaf Lettuce
Red leaf lettuce is slide bitterer then the green leaf lettuce. Because of its wonderful colour it is an attractive garnish, but also very wonderful in salads. It is a good source of Riboflavin, Vitamin A, C, K, B6, Calcium, Magnesium, Phosphorus and Copper, Dietary Fiber, Thiamin, Folate, Iron, Potassium and Manganese.
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Romaine Lettuce
Romaine lettuce has got thick ribs, especially on the older outer leaves, should have a milky fluid which gives the romaine the typically fine-bitter herb taste. Romaine is the standard lettuce used in Caesar salad. Romaine lettuce has long dark-green leaves in a loosely packed elongated head. It is a good source of Riboflavin, Vitamin A, C, K, B6, Calcium, Magnesium, Phosphorus and Copper, Dietary Fiber, Thiamin, Folate, Iron, Potassium and Manganese.
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