Weight Equivalents: Lettuce

Name: Weight Equivalents: Lettuce
Ingredients: Calories 8; Carbohydrates 1.5 g; Fiber 1 g; Protein 0.6 g; Total fat 0.1 g; Arugula. This variety originated from the Mediterranean. Its leaves look similar to an oakleaf lettuce but it tastes earthy and tart. It is best used in bold-flavored salads, pasta, or spread.; Boston Lettuce. This is one of the two types of the soft butterhead lettuce variety that has a round and loosely formed heads.; Coral Lettuce. This variety can appear bright green, deep red, or speckled. Its sturdy and crispy leaves have a mild flavor. It is best used for sandwich or burger lettuce.; Cress. The cress variety often grows in sandy ground and has a peppery taste. Its bold flavor makes it best for salads, noodle dishes, or spring; Endive. Endive is actually a chicory but this oval-shaped variety with a slightly bitter taste is perfect for any salad.; Escarole. This chicory has a mildly bitter leaf and is used in salads and soups. Paired with beans, it is popular in Italian cuisine.; Frisée. This variety has curled, slightly bitter leaves . Closely related to the escarole, the frisée is best eaten raw or slightly warmed.; Little Gem Lettuce. This variety looks similar to the romaine lettuce but with crisp and sweet leaves. It is best used for salads, sandwiches, and wraps.; Looseleaf Lettuce. This variety has a crunchy and mild-flavored stem and is a great addition to any salad. It can also be used to prepare soup and make lettuce wraps.; Mâche. Also known as field lettuce, this variety gives a mild and slightly sweet flavor to any special occasion salad.; Mesclun. This is sometimes called baby mixed lettuce because it is a loose mix of tender baby lettuce leaves.; Radicchio. A type of chicory, this deep-red-purple variety has a bitter taste which become sweet when cooked.; Romaine Lettuce. This variety – grown by the Romans – has a loaf shape and dark outer leaves. It has a crisp texture and its leaves taste slightly bitter.; Speckled Lettuce. This variety is named so because of its speckled leaves. It is also used for preparing salads.; Stem Lettuce. This variety is known for its stalk which tastes like cucumber when peeled. Its leaves can also be eaten just like the other lettuce varieties.; Salads. The lettuce is crispy and light which makes it perfect for any salad, including the famous Caesar’s salad.; Soup. Shredded lettuce can be used to add sweet flavor to a bowl of soup. The varieties commonly used for this purpose are arugula, spinach, and other varieties with darker green color.; Juice. The lettuce is composed of lots of water which makes it great for mixing juice blends or smoothies.; Lettuce Wraps. Instead of traditional wraps like lavash or bread, the lettuce can be used as a perfect wrap for Asian fillings and tacos.; Rice and noodle bowls. Chopped lettuce can be a good addition to your rice or noodle bowl for variety.

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Weight Equivalents - Lettuce. Table of equivalents in ounces and grams.

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Ingredients

Calories 8
Carbohydrates 1.5 g
Fiber 1 g
Protein 0.6 g
Total fat 0.1 g
Arugula. This variety originated from the Mediterranean. Its leaves look similar to an oakleaf lettuce but it tastes earthy and tart. It is best used in bold-flavored salads, pasta, or spread.
Boston Lettuce. This is one of the two types of the soft butterhead lettuce variety that has a round and loosely formed heads.
Coral Lettuce. This variety can appear bright green, deep red, or speckled. Its sturdy and crispy leaves have a mild flavor. It is best used for sandwich or burger lettuce.
Cress. The cress variety often grows in sandy ground and has a peppery taste. Its bold flavor makes it best for salads, noodle dishes, or spring
Endive. Endive is actually a chicory but this oval-shaped variety with a slightly bitter taste is perfect for any salad.
Escarole. This chicory has a mildly bitter leaf and is used in salads and soups. Paired with beans, it is popular in Italian cuisine.
Frisée. This variety has curled, slightly bitter leaves . Closely related to the escarole, the frisée is best eaten raw or slightly warmed.
Little Gem Lettuce. This variety looks similar to the romaine lettuce but with crisp and sweet leaves. It is best used for salads, sandwiches, and wraps.
Looseleaf Lettuce. This variety has a crunchy and mild-flavored stem and is a great addition to any salad. It can also be used to prepare soup and make lettuce wraps.
Mâche. Also known as field lettuce, this variety gives a mild and slightly sweet flavor to any special occasion salad.
Mesclun. This is sometimes called baby mixed lettuce because it is a loose mix of tender baby lettuce leaves.
Radicchio. A type of chicory, this deep-red-purple variety has a bitter taste which become sweet when cooked.
Romaine Lettuce. This variety – grown by the Romans – has a loaf shape and dark outer leaves. It has a crisp texture and its leaves taste slightly bitter.
Speckled Lettuce. This variety is named so because of its speckled leaves. It is also used for preparing salads.
Stem Lettuce. This variety is known for its stalk which tastes like cucumber when peeled. Its leaves can also be eaten just like the other lettuce varieties.
Salads. The lettuce is crispy and light which makes it perfect for any salad, including the famous Caesar’s salad.
Soup. Shredded lettuce can be used to add sweet flavor to a bowl of soup. The varieties commonly used for this purpose are arugula, spinach, and other varieties with darker green color.
Juice. The lettuce is composed of lots of water which makes it great for mixing juice blends or smoothies.
Lettuce Wraps. Instead of traditional wraps like lavash or bread, the lettuce can be used as a perfect wrap for Asian fillings and tacos.
Rice and noodle bowls. Chopped lettuce can be a good addition to your rice or noodle bowl for variety.