Romaine Lettuce Nutrition Facts

14 calories in 1 NLEA serving

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Calories in Romaine Lettuce
Lettuce, cos or romaine, raw
14 calories in 1 NLEA serving
1 NLEA serving = 85g ≈ 0.187lb ≈ 3.00oz
0.17 calories / gram
0 Weight Watchers points
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Calorie Sources:68% carbohydrates; 17% proteins; 15% fats
Fats:0.25 g (2 calories, 0% by weight)
Carbohydrates:2.80 g (10 calories, 3% by weight)
Proteins:1.05 g (3 calories, 1% by weight)
Alcohol:~
Water:80.42 g (95% by weight)
Fat Composition:80% polyunsaturated; 15% saturated; 5% monounsaturated
Trans Fat :~
Dietary Fiber:1.78 g (2% by weight)
Cholesterol:~
Caffeine:~
Serving Sizes: 100 g
1 cup shredded
1 leaf inner
1 leaf outer
1 head
1 NLEA serving
Scientific Name:Lactuca sativa var. logifolia
Refuse:6 %
Refuse Description:Core
Food Group:Vegetables and Vegetable Products
USDA #:11251
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Calories in Rhubarb
Vitamin A:7404 IU
Retinol:~
Retinol Activity Equivalent:370.60 mcg
α-Carotene:~
β-Carotene:4.44 mg
β-Cryptoxanthin:~
Lycopene:~
Lutein + Zeaxanthin:1.97 mg
Vitamin B-1:59.50 mcg
Vitamin B-2:51 mcg
Vitamin B-3:263.50 mcg
Vitamin B-5:119.00 mcg
Vitamin B-6:59.50 mcg
Vitamin B-9:115.60 mcg
Food folate:115.60 mcg
Dietary Folate Equivalent:115.60 mcg
Folic acid:~
Vitamin B-12:~
Added Vitamin B-12:~
Choline:8.41 mg
Vitamin C:20.40 mg
Vitamin D:0
Vitamin D2 (ergocalciferol):~
Vitamin D3 (cholecalciferol):~
Vitamin D (D2 + D3):~
Vitamin E:110.50 mcg
Added α-Tocopherol:~
β-Tocopherol:~
δ-Tocopherol:8.50 mcg
γ-Tocopherol:306 mcg
Vitamin K:87.13 mcg
Calcium (Ca):28.05 mg
Copper (Cu):34 mcg
Fluoride (F):~
Iron (Fe):824.50 mcg
Magnesium (Mg):11.90 mg
Manganese (Mn):127.50 mcg
Phosphorus (P):25.50 mg
Potassium (K):0.21 g
Selenium (Se):0.34 mcg
Sodium (Na):6.80 mg
Zinc (Zn):195.50 mcg
Cholesterol:~
Phytosterols:~
Campesterol:~
Stigmasterol:~
β-sitosterol:~
Carbohydrates Total:2.80 g
Dietary Fiber:1.78 g
Sugars Total:1.01 g
Fructose:0.68 g
Galactose:~
Glucose/Dextrose:0.33 g
Lactose:~
Maltose:~
Sucrose:~
Starch:~
Proteins Total:1.05 g
Essential amino acids
Phenylalanine:51 mg
Leucine:59.50 mg
Methionine:8.50 mg
Lysine:51 mg
Isoleucine:34 mg
Valine:42.50 mg
Threonine:34 mg
Tryptophan:8.50 mg
Histidine:17 mg
Arginine:42.50 mg
Non-essential amino acids
Alanine:42.50 mg
Aspartic acid:0.11 g
Betaine:85 mcg
Cystine:5.10 mg
Glutamic acid:0.14 g
Glycine:34 mg
Hydroxyproline:~
Proline:34 mg
Serine:42.50 mg
Tyrosine:17 mg
Fats Total:0.25 g
Saturated fatty acids:25.50 mg
Monounsaturated fatty acids:8.50 mg
Polyunsaturated fatty acids:0.14 g
Trans fatty acids:~
Trans-monoenoic:~
Trans-polyenoic:~
Saturated fatty acids
Butanoic/Butyric [4:0]:~
Hexanoic/Caproic [6:0]:~
Octanoic/Caprylic [8:0]:~
Decanoic/Capric [10:0]:~
Dodecanoic/Lauric [12:0]:~
Tridecanoic [13:0]:~
Tetradecanoic/Myristic [14:0]:~
Pentadecanoic [15:0]:~
Hexadecanoic/Palmitic [16:0]:25.50 mg
Heptadecanoic/Margaric [17:0]:~
Octadecanoic/Stearic [18:0]:4.25 mg
Eicosanoic/Arachidic [20:0]:~
Docosanoic/Behenic [22:0]:~
Tetracosanoic/Lignoceric [24:0]:~
Monounsaturated fatty acids
Tetradecenoic/Myristoleic [14:1]:~
Pentadecenoic [15:1]:~
Hexadecenoic/Palmitoleic [16:1]:2.55 mg
[16:1 cis]:~
[16:1 trans]:~
Heptadecenoic [17:1]:~
Octadecenoic/Oleic [18:1]:7.65 mg
[18:1 cis]:~
[18:1 trans]:~
Eicosenoic/Gadoleic [20:1]:~
Docosenoic/Erucic [22:1]:~
[22:1 cis]:~
[22:1 trans]:~
Cis-Tetracosenoic/Nervonic [24:1 cis]:~
Polyunsaturated fatty acids
Octadecadienoic/Linoleic [18:2]:34 mg
[18:2 CLAs]:~
[18:2 i]:~
[18:2 Ω-6 c,c]:~
[18:2 t,~]:~
[18:2 t,t]:~
Octadecatrienoic/Linolenic [18:3]:93.50 mg
[18:3 Ω-3 c,c,c]:~
[18:3 Ω-6 c,c,c]:~
[18:3 i]:~
Octadecatetraenoic/Parinaric [18:4]:~
Eicosadienoic [20:2 Ω-6 c,c]:~
Eicosatrienoic [20:3]:~
[20:3 Ω-3]:~
[20:3 Ω-6]:~
Eicosatetraenoic/Arachidonic [20:4]:~
[20:4 Ω-6]:~
Eicosapentaenoic/Timnodonic [20:5 Ω-3]:~
Heneicosapentaenoic (HPA) [21:5]:~
Docosatetraenoic/Adrenic [22:4]:~
Docosapentaenoic/Clupanodonic [22:5 Ω-3]:~
Docosahexaenoic (DHA) [22:6 Ω-3]:~
Ash:0.49 g
Caffeine:~
Theobromine:~
Product Type:Romaine
Weight Watchers Points:0 point(s)
Atkins Diet (Induction) Rating:2 / 10
Atkins Diet (Maintanence) Rating:4 / 10
Zone Diet Rating:3 / 10
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Did you know?...For long-cooking dishes, add herbs and spices an hour or less before serving. Cooking spices for too long may result in overly strong flavors.
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