Oak leaf lettuce
Energy value
14,30
kcal
per 100g
95,80
g
Water
1,80
g
Fibers
1,03
g
Carbohydrates
36,70
µg
Vitamin B9
34,80
µg
Vitamin K1
Raw product
Description
- Oak leaf lettuce is a type of lettuce that belongs to the Asteraceae family, genus Lactuca, species sativa, leaf lettuce group (INRA-URGI, 2019).
- Lettuce, the primary leafy vegetable, is native to the eastern Mediterranean (JS, 2019). There are six edible forms of lettuce: batavia, romaine, butterhead, leaf, latin and stem (Ryder, 1999).
PHYSICAL AND ORGANOLEPTIC CHARACTERISTICS
- All types of lettuce, except the “crisp” batavia type, may have red and green leaves (Ryder, 2002).
- One study indicated that the CHS, F3H and DFR genes, present in lettuce, coincided with an increase in anthocyanin accumulation during red leaf colouring (Park, 2006).
COMPOSITION CHARACTERISTICS (excluding macronutrients, vitamins and minerals)
- Lettuce is one of the most widely consumed vegetables in the world. It is a good source of bioactive compounds, which are beneficial to health, such as folate, β-carotene, lutein and phenols. In vitro and in vivo studies have shown anti-inflammatory, cholesterol-lowering and anti-diabetic activities attributed to these compounds. Nevertheless, they vary according to the type of lettuce (Kim, 2016).
- Lettuce is also said to have protective effects on cardiovascular health due to its many varieties of bioactive components. These components reportedly prevent tissue oxidation and participate in the lowering of blood pressure and mitigation of myocardial damage (Tang, 2017).
- A total of 115 phenolic compounds have been identified in green and red oak leaf lettuce. Red and green varieties showed similar phenolic composition, except for:
- apigenin glucuronide (flavonoid) and dihydroxybenzoic acid (phenolic acid), detected only in the green cultivar;
- luteolin-hydroxymalonylhexoside (flavonoid) and cyanidin-3-O-glucoside (anthocyanin) found only in the red cultivar (Viacava, 2017)
- Thus, oak leaf lettuce represents a significant source of antioxidants due to its richness in phenolic compounds (Yang, 2018).
- In addition, antioxidant activity appears to be higher in red lettuce leaves. In fact, more phytochemicals accumulated in red lettuce leaves than in green lettuce leaves (Assefa, 2019).
RAW
The following values are approximate and depend on variety, season, ripeness, cultivation conditions, etc. Raw oak leaf lettuce is low in energy*. On average, it provides 14.30 calories (kcal) per 100 g, i.e. 59.30 kJ.
COMPOSITION TABLES
For each nutrient, the tables provide information on the content, minimum and maximum values, as well as the percentage of Dietary Reference Values (DRVs) per 100 g net of raw oak leaf lettuce.
* Regulation (EC) No 1924/2006 of the European Parliament and of the Council of 20 December 2006 on nutrition and health claims made on foods.
MACRONUTRIENTS
| Constituent (g) | Average content |
Min-Max per 100g |
DRV% |
|---|---|---|---|
| Water | 95,80 | - | - |
| Fibers | 1,80 | - | - |
| Carbohydrates | 1,03 | 0 - NC | 0,40 |
| Sugars | 0,60 | - | 0,67 |
| Lipids | < 0,50 | - | - |
| Saturated fat | < 0,01 | - | - |
| Protein | 1,13 | - | 2,26 |
| Constituent (g) | Amount | Min-Max | DRV% |
|---|---|---|---|
| Water | Ciqual 2020 (valeur issue des analyses Ciqual-Aprifel 2017) | - | - |
| Fibers | Ciqual 2020 (valeur issue des analyses Ciqual-Aprifel 2017) | - | - |
| Carbohydrates | Ciqual 2020 | - | Règlement (UE) N°1169/2011 du parlement Européen, et du conseil du 25 octobre 2011 |
| Sugars | Ciqual 2020 (valeur issue des analyses Ciqual-Aprifel 2017) | - | Règlement (UE) N°1169/2011 du parlement Européen, et du conseil du 25 octobre 2011 |
| Lipids | Ciqual 2020 (valeur issue des analyses Ciqual-Aprifel 2017) | - | Règlement (UE) N°1169/2011 du parlement Européen, et du conseil du 25 octobre 2011 |
| Saturated fat | Ciqual 2020 (valeur issue des analyses Ciqual-Aprifel 2017) | - | Règlement (UE) N°1169/2011 du parlement Européen, et du conseil du 25 octobre 2011 |
| Protein | Ciqual 2020 | - | Règlement (UE) N°1169/2011 du parlement Européen, et du conseil du 25 octobre 2011 |
Zoom on carbohydrates
- Raw oak leaf lettuce contains a lower amount of carbohydrates (1.03 g per 100 g) than the average quantity found in raw vegetables: about 4.45 g per 100 g.
- These are mainly fructose (0.30 g per 100 g) and glucose (0.30 g per 100 g).
Zoom on fibres
- Raw oak leaf lettuce provides 1.80 g of fibre per 100 g.
- This amount is lower than the average quantity found in raw vegetables (2.43 g per 100 g).
Zoom on proteins
- Its protein content (1.13 g per 100 g) is lower than the average amount found in raw vegetables (1.87 g per 100 g).
Zoom on lipids
* Regulation (EC) No 1924/2006 of the European Parliament and of the Council of 20 December 2006 on nutrition and health claims made on foods.
MINERALS AND TRACE ELEMENTS
| Constituent | Average content |
Min-Max per 100g |
DRV% |
|---|---|---|---|
| Calcium (mg) | 33 | - | 4,13 |
| Chloride (mg) | 72,07 | - | 9,01 |
| Copper (mg) | 0,04 | - | 4 |
| Iron (mg) | 0,82 | - | 5,86 |
| Iodine (µg) | < 20 | - | - |
| Magnesium (mg) | 12 | - | 3,20 |
| Manganese (mg) | 0,19 | - | 9,50 |
| Phosphorus (mg) | 20 | - | 2,86 |
| Potassium (mg) | 280 | - | 14 |
| Selenium (µg) | < 20 | - | - |
| Sodium (mg) | 9 | - | - |
| Zinc (mg) | 0,18 | - | 1,80 |
| Constituent | Amount | Min-Max | DRV% |
|---|---|---|---|
| Calcium (mg) | Ciqual 2020 (valeur issue des analyses Ciqual-Aprifel 2017) | - | Règlement (UE) N°1169/2011 du parlement Européen, et du conseil du 25 octobre 2011 |
| Chloride (mg) | Ciqual 2020 (valeur issue des analyses Ciqual-Aprifel 2017) | - | Règlement (UE) N°1169/2011 du parlement Européen, et du conseil du 25 octobre 2011 |
| Copper (mg) | Ciqual 2020 (valeur issue des analyses Ciqual-Aprifel 2017) | - | Règlement (UE) N°1169/2011 du parlement Européen, et du conseil du 25 octobre 2011 |
| Iron (mg) | Ciqual 2020 (valeur issue des analyses Ciqual-Aprifel 2017) | - | Règlement (UE) N°1169/2011 du parlement Européen, et du conseil du 25 octobre 2011 |
| Iodine (µg) | Ciqual 2020 (valeur issue des analyses Ciqual-Aprifel 2017) | - | Règlement (UE) N°1169/2011 du parlement Européen, et du conseil du 25 octobre 2011 |
| Magnesium (mg) | Ciqual 2020 (valeur issue des analyses Ciqual-Aprifel 2017) | - | Règlement (UE) N°1169/2011 du parlement Européen, et du conseil du 25 octobre 2011 |
| Manganese (mg) | Ciqual 2020 (valeur issue des analyses Ciqual-Aprifel 2017) | - | Règlement (UE) N°1169/2011 du parlement Européen, et du conseil du 25 octobre 2011 |
| Phosphorus (mg) | Ciqual 2020 (valeur issue des analyses Ciqual-Aprifel 2017) | - | Règlement (UE) N°1169/2011 du parlement Européen, et du conseil du 25 octobre 2011 |
| Potassium (mg) | Ciqual 2020 (valeur issue des analyses Ciqual-Aprifel 2017) | - | Règlement (UE) N°1169/2011 du parlement Européen, et du conseil du 25 octobre 2011 |
| Selenium (µg) | Ciqual 2020 (valeur issue des analyses Ciqual-Aprifel 2017) | - | Règlement (UE) N°1169/2011 du parlement Européen, et du conseil du 25 octobre 2011 |
| Sodium (mg) | Ciqual 2020 (valeur issue des analyses Ciqual-Aprifel 2017) | - | - |
| Zinc (mg) | Ciqual 2020 (valeur issue des analyses Ciqual-Aprifel 2017) | - | Règlement (UE) N°1169/2011 du parlement Européen, et du conseil du 25 octobre 2011 |
Zoom on minerals and trace elements
- Raw oak leaf lettuce contains a significant amount of potassium as it provides the equivalent of 14% of DRVs, i.e. 280 mg per 100 g.
- It also provides the equivalent of:
- 9.50% of DRVs for manganese, i.e. 0.19 mg per 100 g;
- 9.01% of DRVs for chloride, i.e. 72.07 mg per 100 g.
The quantity of other minerals and trace elements represents less than 6% of DRVs.
VITAMINS
| Constituent | Average content |
Min-Max per 100g |
DRV% |
|---|---|---|---|
| Provitamin A Beta-carotene (µg) | 854 | - | - |
| Vitamin A equivalent (µg) | 142,33 | - | 17,79 |
| Vitamin B1 (mg) | 0,047 | - | 4,27 |
| Vitamin B2 (mg) | < 0,01 | - | - |
| Vitamin B3 (mg) | 0,20 | - | 1,25 |
| Vitamin B5 (mg) | 0,11 | - | 1,83 |
| Vitamin B6 (mg) | 0,069 | - | 4,93 |
| Vitamin B9 (µg) | 36,70 | - | 18,35 |
| Vitamin C (mg) | 2,16 | - | 2,70 |
| Vitamin E (mg) | < 0,08 | - | - |
| Vitamin K1 (µg) | 34,80 | - | 46,40 |
| Constituent | Amount | Min-Max | DRV% |
|---|---|---|---|
| Provitamin A Beta-carotene (µg) | Ciqual 2020 (valeur issue des analyses Ciqual-Aprifel 2017) | - | - |
| Vitamin A equivalent (µg) | Calcul à partir de la valeur Provitamine A Béta-carotène* | - | Règlement (UE) N°1169/2011 du parlement Européen, et du conseil du 25 octobre 2011 |
| Vitamin B1 (mg) | Ciqual 2020 (valeur issue des analyses Ciqual-Aprifel 2017) | - | Règlement (UE) N°1169/2011 du parlement Européen, et du conseil du 25 octobre 2011 |
| Vitamin B2 (mg) | Ciqual 2020 (valeur issue des analyses Ciqual-Aprifel 2017) | - | Règlement (UE) N°1169/2011 du parlement Européen, et du conseil du 25 octobre 2011 |
| Vitamin B3 (mg) | Ciqual 2020 (valeur issue des analyses Ciqual-Aprifel 2017) | - | Règlement (UE) N°1169/2011 du parlement Européen, et du conseil du 25 octobre 2011 |
| Vitamin B5 (mg) | Ciqual 2020 (valeur issue des analyses Ciqual-Aprifel 2017) | - | Règlement (UE) N°1169/2011 du parlement Européen, et du conseil du 25 octobre 2011 |
| Vitamin B6 (mg) | Ciqual 2020 (valeur issue des analyses Ciqual-Aprifel 2017) | - | Règlement (UE) N°1169/2011 du parlement Européen, et du conseil du 25 octobre 2011 |
| Vitamin B9 (µg) | Ciqual 2020 (valeur issue des analyses Ciqual-Aprifel 2017) | - | Règlement (UE) N°1169/2011 du parlement Européen, et du conseil du 25 octobre 2011 |
| Vitamin C (mg) | Ciqual 2020 (valeur issue des analyses Ciqual-Aprifel 2017) | - | Règlement (UE) N°1169/2011 du parlement Européen, et du conseil du 25 octobre 2011 |
| Vitamin E (mg) | Ciqual 2020 (valeur issue des analyses Ciqual-Aprifel 2017) | - | Règlement (UE) N°1169/2011 du parlement Européen, et du conseil du 25 octobre 2011 |
| Vitamin K1 (µg) | Ciqual 2020 (valeur issue des analyses Ciqual-Aprifel 2017) | - | Règlement (UE) N°1169/2011 du parlement Européen, et du conseil du 25 octobre 2011 |
Zoom on vitamins
- Raw oak leaf lettuce is high in vitamin K1 as it provides the equivalent of 46.40% of DRVs, i.e. 34.80 µg per 100 g.
- It is also a source of:
- vitamin B9 as it provides the equivalent of 18.35% of DRVs i.e. 36.70 µg per 100 g;
- vitamin A as it provides the equivalent of 17.79% of DRVs, i.e. 142.33 µg per 100 g.
- The amount of other vitamins is less than 5% of DRVs.
*Calculation made: Beta Carotene / 6 + retinol
POLYPHENOLS
Nutrition and health claims
According to the definitions of nutrition claims as set out in Regulation (EC) No 1924/2006 on nutrition and health claims, and in view of the composition of oak leaf lettuce, the following claims may be used:
NUTRITION CLAIMS OF RAW OAK LEAF LETTUCE
- Low in energy (100 g of raw oak leaf lettuce provide less than 40 kcal)
- Fat-free (100 g of raw oak leaf lettuce contain less than 0.5 g of fat)
- High in vitamin K1 (100 g of raw oak leaf lettuce provide more than 30% of DRVs)
- Source of vitamin B9 (100 g of raw oak leaf lettuce provide more than 15% of DRVs)
- Source of vitamin A (100 g of raw oak leaf lettuce provide more than 15% of DRVs)
HEALTH CLAIMS (for a consumption of 100 g of raw oak leaf lettuce)
Vitamin K1
- Vitamin K1 contributes to:
- maintenance of normal bones,
- normal blood clotting.
Folates or vitamin B9
- Folates contribute to:
- maternal tissue growth during pregnancy,
- normal amino acid synthesis,
- normal blood formation,
- normal homocysteine metabolism,
- normal psychological function,
- normal function of the immune system,
- reduction of tiredness and fatigue.
- Folates have a role in the process of cell division.
Vitamin A
- Vitamin A has a role in the process of cell specialisation.
- Vitamin A contributes to:
- maintenance of normal skin,
- maintenance of normal mucous membranes,
- maintenance of normal vision,
- normal iron metabolism,
- normal function of the immune system.
References
- Agence nationale de sécurité sanitaire de l’alimentation, de l’environnement et du travail. Table de composition nutritionnelle des aliments Ciqual 2020. Consultée le 14/09/2020 depuis le site internet Ciqual https://ciqual.anses.fr/
- Assefa A.D, Choi S, Lee J. Identification and quantification of selected metabolites in differently pigmented leaves of lettuce (Lactuca sativa L.) cultivars harvested at mature and bolting stages. BMC Chemistry. 2019;13(56):1055-67.
- INRA-URGI. 2019. GnpIS – Taxon : Lactuca sativa f. Laitue pommée gr. Batavia sgr. Batavia européenne [en ligne]. [Consulté le : 21/02/2020]. Disponible à l’adresse : https://urgi.versailles.inra.fr/siregal/common/card.do?id=5139&dbName=common&className=genres.taxonomy.TaxonImpl.
- JS. 2019. Site WEB GAFL – Collection Laitue INRA [en ligne]. [Consulté le 21/02/2020]. Disponible à l’adresse : https://www6.paca.inra.fr/gafl/CRB-Legumes/Nos-Collections/Collection-Laitue.
- Kim MJ, Moon Y, Tou JC, Mou B, Waterland NL. Nutritional value, bioactive compounds and health benefits of lettuce (Lactuca sativa L.). Journal of Food Composition and Analysis. 2016;49(1):19-34.
- Park J, Choung M, Kim J, Hahn B, Kim J, Bae S, Roh K, Kim Y, Cheon C, Sung M, Cho K. Genes up-regulated during red coloration in UV-B irradiated lettuce leaves. Plant Cell Rep. 2007;26(1):507–16.
- Règlement (CE) N° 1924/2006 du Parlement européen et du Conseil du 20 décembre 2006 concernant les allégations nutritionnelles et de santé portant sur les denrées alimentaires.
- Règlement (UE) N°432/2012 de la Commission du 16 mai 2012 établissant une liste des allégations de santé autorisées portant sur les denrées alimentaires, autres que celles faisant référence à la réduction du risque de maladie ainsi qu’au développement et à la santé infantiles.
- Règlement (UE) n°1169/2011 du Parlement européen et du Conseil du 25 octobre 2011 concernant l’information des consommateurs sur les denrées alimentaires, modifiant les règlements (CE) n°1924/2006 et (CE) n°1925/2006 du Parlement européen et de Conseil et abrogeant la directive 87/250/CEE de la Commission, la directive 90/496/CEE du Conseil, la directive 1999/10/CE de la Commission, la directive 200/13/CE du Parlement européen et du Conseil, les directives 2002/67/CE et 2008/5/CE de la Commission et le règlement (CE) n°608/2004 de la Commission.
- Ryder, EJ (1999). Lettuce, endive and chicory. Wallingford : CABI Publishing, 208 p.
- Ryder EJ (2002). The new salad crop revolution. Trends in new crops and new uses. Virginia : ASHS Press Alexandria, 412 p.
- Tang G, Meng X, Li Y, Zhao C, Liu Q, Li H. Effects of Vegetables on Cardiovascular Diseases and Related Mechanisms. Nutrients. 2017;9(8):857.
- Viacava G.E, Roura S.I, Berrueta L.A, Iriondo C, Gallo B, Alonso-Salces R.M. Characterization of Phenolic Compounds in Green and Red Oak-Leaf Lettuce Cultivars by UHPLC-DAD-ESI-QToF/MS Using MSE Scan Mode. Journal of Mass Spectrometry: JMS. 2017;52(12):873‑902.
- Yang X, Wei S, Liu B. A Novel Integrated Non-Targeted Metabolomic Analysis Reveals Significant Metabolite Variations between Different Lettuce (Lactuca Sativa. L) Varieties. Horticulture Research. 2018;5(3):302-22.
