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Lettuce, butterhead (includes boston and bibb types), raw
Carbohydrates 2.23 g Proteins 1.35 g Fats 0.22 g
Carbohydrate 4 Protein 4 Fat 9
Carbohydrate 9 kcal Protein 5 kcal Fat 2 kcal
Histidine 0.017 g Isoleucine 0.039 g Leucine 0.071 g Lysine 0.056 g Methionine 0.014 g Phenylalanine 0.053 g Threonine 0.041 g Tryptophan 0.013 g Valine 0.054 g
Total polyunsaturated 0.117 g Omega 3 (n-3) 0.083 g Omega 6 (n-6) 0.034 g Total monounsaturated 0.008 g Total saturated 0.029 g Total trans 0 g Cholesterol 0 mg
Vitamin C 3.7 mg Folate, total 73 µg Folate, DFE 73 µg Vitamin B-1 (Thiamin/Thiamine) - mg Vitamin B-2 (Riboflavin) 0.062 mg Vitamin B-3 (Niacin) 0.357 mg Vitamin B-5 (Pantothenic acid) 0.15 mg Vitamin B-6 0.082 mg Vitamin B-12 (Cobalamin) 0 µg Vitamin A (RAE) 166 µg Vitamin E (alpha-tocopherol) 0.18 mg Vitamin D (D2 + D3) 0 IU Vitamin K (phylloquinone) 102.3 µg
Calcium, Ca 35 mg Iron, Fe 1.24 mg Magnesium, Mg 13 mg Phosphorus, P 33 mg Potassium, K 238 mg Sodium, Na 5 mg Zinc, Zn 0.2 mg Copper, Cu 0.016 mg Manganese, Mn 0.179 mg Selenium, Se 0.6 µg
n-6 : n-3 ratio:
1 : 2.4
The red-green bar above represents how much omega 6 (in red) is present, versus omega 3 (in green). Idealy they should be in equal proportion 1:1 (half red and half green).
n-6 / n-3 proportion:
0.41
Lower is better: ≤ 1 is best, ≤ 4 is ok, > 4 means too much omega 6, replace or combine with higher omega 3 ingredients to balance out.
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