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Food ID: 600
Salat, Romaine, romersk, rå Danish
Name
Lettuce, Cos or romaine, raw
Taxonomic name
Lactuca sativa L. var. longifolia
Factors etc. Value No. Samples Source
Waste 17 9 2127
Protein Conversion Factor (NCF) 6.25
Fatty acid conversion factor (FCF) 0.700
Macro nutrients etc. Cont. /100g Unit Median Variation No. Samples Source
Energy, kJ 78 kJ 1003
Energy, kcal 18 kcal 1003
total N 0.198 g 0.201 0.176 - 0.22 9 2127
Protein, total 1.2 g 1.25625 1.1 - 1.37 9 2127
Protein labeling 1.2 g 1.25625 1.1 - 1.37 9 2127
Carbohydrate by difference 4.2 g 1003
Carbohydrates, available 2.7 g 1003
Carbohydrate, declaration 1.7 g 1003
Added sugar 0.0 g 1655
Dietary fiber 1.6 g 1.58 1.29 - 1.8 9 2127
Fat, total 0.0 g 5 2127
Alcohol 0.0 g 1655
Ash 0.6 g 0.68 0.52 - 0.75 9 2127
Dry matter 6.1 g 6.1 5.1 - 7.3 9 2127
Water 93.9 g 93.9 92.7 - 94.9 9 2127
Vitamins Cont. /100g Unit Median Variation No. Samples Source
Vitamin A 130 RE 1003
Retinol 0 µg 1655
beta-carotene 1560 µg 1342
Vitamin D 0 µg 1003
D3 cholecalciferol 0 µg 1655
Vitamin E 0.240 α-TE
alpha-tocopherol 0.240 mg 0.26 0.2 - 0.26 3 2127
Vitamin B1 0.0654 mg 0.061 0.055 - 0.08 9 2127
Vitamin B2, Riboflavin 0.0603 mg 0.056 0.047 - 0.079 9 2127
Niacin 0.527 NE 1003
niacin 0.372 mg 0.38 0.33 - 0.41 9 2127
Vitamin B6 0.0889 mg 0.09 0.08 - 0.1 9 2127
Pantothenic 0.116 mg 0.109 0.079 - 0.16 9 2127
Biotin 2.69 µg 2.7 2.1 - 3.2 9 2127
Folate 136 µg 7 1938
B12 0 µg 1938
C Vitamin 10.7 mg 1003
L-ascorbic acid 9.37 mg 8.3 4.2 - 15.7 9 2127
L-dehydroascorbic 1.31 mg 1.1 0.9 - 2.1 9 2127
Minerals and inorganic Cont. /100g Unit Median Variation No. Samples Source
Sodium, Na 10.3 mg 8.7 2.61 - 20.1 9 2127
Potassium, K 268 mg 257 200 - 333 9 2127
Calcium, Ca 24.2 mg 27.5 9.7 - 34.6 9 2127
Magnesium, Mg 10.5 mg 10.5 6.23 - 14.7 9 2127
Phosphorus, P 30.0 mg 29.5 19.6 - 38.2 9 2127
Iron, Fe 0.444 mg 0.374 0.242 - 0.81 9 2127
Copper, Cu 0.0294 mg 0.029 0.012 - 0.049 9 2127
Zinc, Zn 0.233 mg 0.242 0.104 - 0.316 9 2127
Iodine In 0.717 µg 0.57 0.41 - 1.43 9 2127
Manganese, Mn 0.163 mg 0.124 0.075 - 0.382 9 2127
Chromium, Cr 0.457 µg 0.36 0.24 - 1.12 9 2127
Selenium, Se 0.197 µg 0.218 0.056 - 0.33 9 2127
Nickel, Ni 2.40 µg 1.89 0.43 - 4.4 9 2127
Mercury Hg 0.00144 µg 0.013 - 0.013 9 2127
Arsenic, As 0.189 µg 0.163 0.065 - 0.6 9 2127
Cadmium, Cd 1.01 µg 0.5 0.194 - 3.6 9 2127
Lead, Pb 0.510 µg 0.33 0.109 - 1.79 9 2127
Organic acids Cont. /100g Unit Median Variation No. Samples Source
Oxalic acid 0.330 mg 1346
Organic acids, tot. 0.330 g 1003
Carbohydrates Cont. /100g Unit Median Variation No. Samples Source
Fructose 1.04 g 1.07 0.17 - 1.56 9 2127
Glucose 0.617 g 0.8 0.1 - 1.12 9 2127
Monosaccharides, total 1.65 g 1003
Sucrose 0.0244 g 0.1 - 0.12 9 2127
Disaccharides total 0.0244 g 1003
Sugars, total 1.68 g 1003
Starch g 1 2127
Saturated fatty acids g/100g % Source
C6: 0 0.000 0 1938
C8: 0 0.000 0 1938
C10: 0 0.000 0 1938
C12: 0 0.000 0 1938
C14: 0 0.000 0 1938
C16: 0 0.000 0 1342
C18: 0 0.000 0 1342
Monounsaturated fatty acids g/100g % Source
C16: 1 n-7 0.000 0 1342
C18: 1 n-9 0.000 0 1342
C20: 1 n-11 0.000 0 1938
C22: 1 n-9 0.000 0 1938
Polyunsaturated fatty acids g/100g % Source
C18: 2 n-6 0.000 0 1342
C18: 3 n-3 0.000 0 1342
C18: 4, n-3 0.000 0 1938
C20: 4, n-6 0.000 0 1938
C20: 5, n-3 0.000 0 1938
C22: 5, n-3 0.000 0 1938
C22: 6, n-3 0.000 0 1938
Fatty acids sums g/100g % Source
Sum saturated 0.000 0 1003
Sum monounsaturated 0.000 0 1003
Sum polyunsaturated 0.000 0 1003
Sum n-3 fatty acids 0.000 0 1003
Sum n-6 fatty acids 0.000 0 1003
Sterols Cont. /100g Unit Median Variation No. Samples Source
Cholesterol 0 mg 1938
Amino acids mg/100g mg/g Nitrogen Source
Isoleucine 81 410 1342
Leucine 75 380 1342
Lysine 81 410 1342
Methionine 15 78 1342
Cystine 15 74 1342
Phenylalanine 53 270 1342
Tyrosine 32 160 1342
Threonine 57 290 1342
Tryptophan 9 47 1342
Valin 67 340 1342
Arginine 67 340 1342
Histidine 22 110 1342
Alanine 53 270 1342
Aspartic acid 137 690 1342
Glutamic acid 176 890 1342
Glycine 55 280 1342
Proline 46 230 1342
Serin 38 190 1342

© 2021 - National Food Institute, Technical University of Denmark, Division for Risk Assessment and Nutrition, Building 201, 2800 Kgs. Lyngby