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Low calorie, high water content, refreshing summer vegetable
In season: Summer
CALORIES · 100 G
GI
POTASSIUM · 100 G
FIBER · 100 G
1 piece (medium) of Lattisko (120 g) has 19 calories. That works out to 16 calories per 100 g. It contains 4.3 g of carbs, 0.8 g of protein, 0.1 g of fat and 0.6 g of fiber. Its 19.7 µg of Vitamin K covers 16% of the Daily Value. Its glycemic index is 15 (low), so it raises blood sugar slowly.
Selected: 1 piece (medium) · 120 g
19
KCAL / 120G
Carbs
4.3g
· 2% DV
Protein
0.8g
· 2% DV
Fat
0.1g
· 0% DV
Fiber
0.6g
· 2% DV
DV is the share of the daily value covered, on a 2,000 kcal reference diet.
Calories come from: Carbs 81% · Protein 15% · Fat 4%
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 19 kcal | |
| Total fat | 0.1 g | 0% |
| Saturated fat | 0.02 g | 0% |
| Trans fat | 0 g | |
| Sodium | 2.4 mg | 0% |
| Total carbohydrate | 4.3 g | 2% |
| Fiber | 0.6 g | 2% |
| Protein | 0.8 g | 2% |
Calories: Calories measure energy. Average daily need is 2,000 kcal. Excess calories are stored as fat, too few cause weight loss.
Carbs: Your body's primary energy source. The brain runs exclusively on carbs. Daily need: 275g.
Protein: Essential for muscle repair and cell growth. Daily need: 50g. Keeps you full and boosts metabolism.
Fat: Needed for hormone production and vitamin absorption. Daily need: 78g. Limit saturated fats, choose unsaturated.
Fiber: Critical for digestive health and satiety. Daily need: 28g. Stabilizes blood sugar, lowers cholesterol.
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| Serving | Amount | Calories |
|---|---|---|
| 1 piece (medium) | 120 g | 19 kcal |
| 1 slice (thin) | 20 g | 3 kcal |
| 1 slice (thick) | 35 g | 6 kcal |
| 1 piece (small) | 80 g | 13 kcal |
| 100 g | 100 g | 16 kcal |
| 1 cup (chopped) | 100 g | 16 kcal |
| 1 serving (medium) | 150 g | 24 kcal |
| 1 piece (large) | 180 g | 29 kcal |
| 1 piece (extra large) | 250 g | 40 kcal |
Calculated from 16 calories per 100 g.
Lattisko is commonly eaten fresh: wash it, slice it, and add it to salads or sandwiches, or enjoy it on its own. It can also be grated or chopped into chilled dips and soups.
No, peeling Lattisko is usually unnecessary because its skin is edible. Wash it well first; peel it if the skin feels tough, tastes unpleasant, or you prefer a softer texture.
Keep unwashed, dry Lattisko in the refrigerator’s crisper drawer. Excess moisture can make it soften sooner, so wash it just before eating. Refrigerate cut pieces in a covered container and use them promptly.
Lattisko can taste bitter because of its variety or growing conditions, and the bitterness may be stronger near the ends. Taste a small piece first; if it is distinctly bitter, discard it rather than trying to mask the taste.
Yes, but freezing changes Lattisko’s texture: after thawing it becomes soft and watery rather than crisp. Use frozen Lattisko in cooked dishes such as soups, not where you want fresh crunch.
Yes, Lattisko can be pickled. Use fresh, firm pieces and follow a tested pickling recipe for the brine proportions and processing method; those details matter for a safely preserved result.
Yes, Lattisko seeds are edible and usually do not need to be removed. If they are unusually large or you want a less watery texture, halve the Lattisko lengthwise and scoop them out.
You can cook Lattisko, although it is often eaten raw for its crisp texture. Add it near the end of a stir-fry or soup, since prolonged cooking makes it soft and releases water.
Discard Lattisko if it is slimy, moldy, badly bruised, or has an unpleasant smell. Slightly soft Lattisko may still be usable if it looks and smells fresh, but it will have less crunch.
Lattisko can add volume and crunch to a meal while contributing little energy, which may help make a meal feel more substantial. Pair it with a source of protein or other filling foods rather than relying on it alone.
Vitamins
Vitamin K
19.68µg · 16% DV
Vitamin A
126µg · 14% DV
B5
0.36mg · 7% DV
Vitamin C
3.36mg · 4% DV
Minerals
Copper
0.05mg · 6% DV
Potassium ⭐
176mg · 5% DV
Manganese
0.1mg · 4% DV
Phosphorus
29mg · 4% DV
Sodium
2.4mg · 0% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
To burn the 19 calories in 1 piece (medium) (120 g):
🚶
Walking (5 km/h)
🏃
Running (8 km/h)
🚴
Cycling
🏊
Swimming
Times are calculated with the MET equation for a 70 kg adult. Actual burn varies with your weight, age and pace.
Lattisko is a lettuce-like leafy vegetable, valued for its crisp freshness and high water content. Its leaves are usually eaten raw, either on their own or mixed with other salad greens. In Turkey, it fits naturally into everyday salads with tomato, cucumber, lemon and olive oil; elsewhere, serve it as a simple side or add it to a sandwich or wrap.
Its flavour is mild and refreshing, while the texture can range from tender to crunchy depending on the leaves. It is low in energy, with 16 calories per 100 g, making it an easy way to add volume and freshness to a meal. Pair it with beans, eggs or cheese for a more filling plate, and keep the dressing light if you want the vegetables to stay the focus.
Medium
How many vitamins, minerals and how much fiber this food carries per calorie. A high score means a lot of nutrition for few calories.
Medium
An EatBetter score computed from fiber, protein and calorie density. A high score means staying full longer on the same calories.
Both scores are calculated per 100 g and do not change with the selected portion. The satiety score is EatBetter's own calculation, not a clinical measure.
NOVA 1
Unprocessed
1. Unprocessed
2. Minimally Processed
3. Processed
4. Ultra-Processed
NOVA classifies foods into 4 groups by industrial processing. NOVA 1 (unprocessed) is the healthiest.
No known major allergens
Vegan
✓ Suitable
Vegetarian
✓ Suitable
Gluten-Free
✓ Suitable
Dairy-Free
— Not suitable
Mediterranean
✓ Suitable
Paleo
✓ Suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
— Not suitable
Low FODMAP
— Not suitable
SATURATED
0.02g
MONOUNSATURATED
0.01g
POLYUNSATURATED
0.04g
Omega 6:3 ratio 2:1
Below the ideal 4:1 — a good omega balance.
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Nutrition data compiled from USDA FoodData Central and scientific sources.