Romaine lettuce

From Wikipedia, the free encyclopedia

Romaine or cos lettuce (Lactuca sativa L. var. longifolia) is a variety of lettuce which grows in a long head of sturdy leaves with a firm rib down the center. Unlike most lettuces, it is tolerant of heat.

Contents 1 Origin and etymology 2 Cuisine 3 Nutrition 4 References 5 References

[edit] Origin and etymology

Most dictionaries trace the word cos to the name of the Greek island of Cos, from which the lettuce was presumably introduced. Other authorities (Davidson) trace it to the Arabic word for lettuce, خس (IPA: [xus])

It apparently reached the West via Rome, as in Italian it is called lattuga romana and in French laitue romaine, hence the name 'romaine', the common term in American English. (Davidson)

[edit] Cuisine

The thick ribs, especially on the older outer leaves, should have a milky fluid which gives the romaine the typically fine-bitter herb taste. Romaine is the standard lettuce used in Caesar salad.

Romaine lettuce is often used in the Passover Seder as a type of bitter herb, to symbolise the bitterness inflicted by the Egyptians whilst the Israelites were slaves in Egypt.

[edit] Nutrition

The American Institute for Cancer Research includes Romaine Lettuce in its list of foods that fight Cancer.

Romaine lettuce Nutritional value per 100 g (3.5 oz)
Energy 20 kcal   70 kJ
Carbohydrates     3.3 g - Dietary fibre  2.1 g   Fat 0.3 g Protein 1.2 g Water 95 g Vitamin A equiv.  290 μg  32% Folate (Vit. B9)  136 μg  34% Vitamin C  24 mg 40% Calcium  33 mg 3% Iron  0.97 mg 8% Potassium  247 mg   5%
Percentages are relative to US recommendations for adults. Source: USDA Nutrient database

[edit] References

• Alan Davidson, The Oxford Companion to Food, s.v. lettuce. Oxford University Press 1999. ISBN 0-19-211579-0.
• John D. Kirschmann & Lavon J. Dunne, Nutrition Almanac, s.v. ISBN 0-07-034906-1.

[edit] References