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Lettuce - characteristics

Lettuce

 
 

Lettuce (Lactuca sativa) is an annual plant of the daisy family Asteraceae. It is usually grown as a leaf vegetable. It is eaten either raw, mixed in salads, and many other dishes, or cooked, as in Chinese cuisine in which the stem becomes just as important as the leaf.

Average nutrition facts per 100ml of product
Energy17 kcal - 72 kj
Protein1,23 gr
Total lipid (fat)0,30 gr
Ash0,58 gr
Carbohydrate3,29 gr
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
Vitamin A290 ╬╝g RAE
Vitamin C24 mg
 

Products

Juices (NFC)

Single strength Juices (Not From Concentrates) are obtained by selecting raw materials from own italian crops, using only vegetables with right nutritional values to magnify organoleptic features (flavour, colour and smell) as well as nutritional and chemical ones, like vitaminic values, sugar degrees (brix), pH and acidity levels. Juices are natural or pH-laced by using lemon juice; productions varieties are conventional (obtained from controlled crops), bio or baby-food productions.

 

Purees

Purees are natural products obtained from simply milling fresh vegetables by a slow and gradual production process which does not use extraneous catalyzing substances, to preserve naturalness and taste and to obtain a better consistency of the products.

 

Concentrates

Concentrated juices are produced by an evaporating process obtained with modern as well as sophisticated technologies , to preserve organoleptic and nutritional caracteristics of fresh product, using different concentration levels depending from each vegetable: from 42┬░ bx, 65┬░ bx to max. 70┬░ bx for carrots. Concentrates are natural-pH products (65┬░ bx and 70┬░ bx, in relation with vegetables type) or pH-laced by using lemon juice to microbiologically stabilize them.

 
  

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