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Lettuce, cos or romaine, raw
Carbohydrates 3.29 g Proteins 1.23 g Fats 0.3 g
Carbohydrate 4 Protein 4 Fat 9
Carbohydrate 13 kcal Protein 5 kcal Fat 3 kcal
Histidine 0.021 g Isoleucine 0.045 g Leucine 0.076 g Lysine 0.064 g Methionine 0.015 g Phenylalanine 0.065 g Threonine 0.043 g Tryptophan 0.01 g Valine 0.055 g
Total polyunsaturated 0.16 g Omega 3 (n-3) 0.113 g Omega 6 (n-6) 0.047 g Total monounsaturated 0.012 g Total saturated 0.039 g Total trans 0 g Cholesterol 0 mg
Vitamin C 4 mg Folate, total 136 µg Folate, DFE 136 µg Vitamin B-1 (Thiamin/Thiamine) - mg Vitamin B-2 (Riboflavin) 0.067 mg Vitamin B-3 (Niacin) 0.313 mg Vitamin B-5 (Pantothenic acid) 0.142 mg Vitamin B-6 0.074 mg Vitamin B-12 (Cobalamin) 0 µg Vitamin A (RAE) 436 µg Vitamin E (alpha-tocopherol) 0.13 mg Vitamin D (D2 + D3) 0 IU Vitamin K (phylloquinone) 102.5 µg
Calcium, Ca 33 mg Iron, Fe 0.97 mg Magnesium, Mg 14 mg Phosphorus, P 30 mg Potassium, K 247 mg Sodium, Na 8 mg Zinc, Zn 0.23 mg Copper, Cu 0.048 mg Manganese, Mn 0.155 mg Selenium, Se 0.4 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:
0.42
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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