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Very low calorie, high water and fiber, source of vitamin C and K
In season: Spring · Summer · Autumn
CALORIES
GI
POTASSIUM
FIBER
1 cup (medium) of Leaf Lettuce (35 g) has 5 calories. That works out to 15 calories per 100 g. It contains 0.8 g of carbs, 0.5 g of protein, 0.1 g of fat and 0.5 g of fiber. Its 44.1 µg of Vitamin K covers 37% of the Daily Value. Its glycemic index is 15 (low), so it raises blood sugar slowly.
Leaf lettuce grows in a loose, open bunch rather than forming a tight head. Its broad, ruffled leaves are tender, with slightly firmer stems, and it is usually eaten raw. It works well in everyday salads, tucked into sandwiches or wraps, or served alongside a main dish. In Turkey, you may see it on the table at breakfast or served with lemon and olive oil as part of a simple salad.
Mostly water, it is very low in calories and provides some fibre, as well as vitamins C and K. A 100 g portion has 15 calories. Wash and dry the leaves well before serving so dressings cling better; combine them with crisp vegetables, or use the larger leaves as a fresh wrap.
Selected: 100 g
15
KCAL / 100G
Carbs
2.2g
· 1% DV
Protein
1.4g
· 3% DV
Fat
0.2g
· 0% DV
Fiber
1.3g
· 5% DV
DV is the share of the daily value covered, on a 2,000 kcal reference diet.
Calories come from: Carbs 54% · Protein 35% · Fat 11%
Vitamins
Vitamin K
126µg · 105% DV
Vitamin A
370µg · 41% DV
Folate
38µg · 10% DV
Vitamin C
9.2mg · 10% DV
Minerals
Iron
1mg · 6% DV
Potassium ⭐
194mg · 6% DV
Calcium
36mg · 4% DV
Phosphorus
29mg · 4% DV
High
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.
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
To burn the 15 calories in 100 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.
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
✓ Suitable
Low FODMAP
— Not suitable
SATURATED
0.03g
MONOUNSATURATED
0.01g
POLYUNSATURATED
0.04g
Omega 6:3 ratio 0.3:1
Below the ideal 4:1 — a good omega balance.
Separate the leaf lettuce leaves and rinse each under cool running water, paying attention to folds where grit can cling. Dry the leaves in a salad spinner or with a clean towel before dressing them; wet leaves dilute the dressing.
Keep unwashed, dry leaf lettuce in a breathable bag or container in the refrigerator’s crisper drawer. Remove any moisture that collects inside, and wash the leaves just before eating; trapped dampness encourages wilting and decay.
Leaf lettuce grows in a loose bunch of broad leaves, while romaine forms an upright head with firm ribs and iceberg forms a tight, crisp ball. Leaf lettuce is generally more tender, so it works especially well in salads and sandwiches.
Yes, leaf lettuce is most often eaten raw in salads, sandwiches, and wraps. Rinse and dry it well first, since soil can collect in the ruffled folds; discard leaves that are slimy or smell unpleasant.
Leaf lettuce does not freeze well for salads because thawing leaves it limp and watery. You can freeze chopped leaves for later use in cooked dishes, but add them to soups or stews after thawing rather than expecting fresh-leaf texture.
Leaf lettuce can taste more bitter as it ages or when it has been exposed to hot growing conditions. Remove older outer leaves and taste the inner ones; discard the lettuce if it is also slimy or has an unpleasant smell.
Yes, leaf lettuce can be cooked, but its tender leaves wilt quickly. Stir it into soup near the end of cooking or sauté it briefly; prolonged cooking makes it limp and releases extra water.
Yes, large leaf lettuce leaves can hold fillings as a light wrap. Trim or shave down the thick central rib so the leaf bends without splitting, and overlap two leaves if one is too small or fragile.
Leaf lettuce has spoiled if it develops a slimy coating, an unpleasant odor, or widespread dark, mushy patches. A few wilted edges alone usually mean it is past its best, not necessarily spoiled; remove them and inspect the remaining leaves.
Leaf lettuce and loose-leaf lettuce usually refer to the same type of lettuce: varieties that grow as separate, open leaves rather than forming a tight head. Red and green leaf types are common, and both are typically harvested leaf by leaf.
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Nutrition data compiled from USDA FoodData Central and scientific sources.