["45343247237338[**]true[**]Carton 18 \/ Romaine","45343247270106[**]true[**]Carton 24 \/ Frisée verte","45343247302874[**]true[**]Carton 24 \/ Frisée rouge","45343247335642[**]true[**]Carton 24 cello \/ Iceberg","45343247368410[**]true[**]Carton 12 x 3 \/ Cœur de romaine","45348743872730[**]true[**]Carton 24 \/ Romaine","45376592642266[**]true[**]Carton 18 \/ Iceberg"] Carton 18 / Romaine
Carton 24 / Frisée verte
Carton 24 / Frisée rouge
Carton 24 cello / Iceberg
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Carton 24 / Romaine
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Did you know that lettuce, from Latin Lactuca, owes its name to the fact that its species contain a latex white, the lactucarium, -lac, lactis , milk - leaking from stem wounds?

Did you know that adding a dressing to lettuce increases its nutrient intake? Indeed, the carotenoids contained in lettuce are better absorbed by the body when a fatty substance is consumed at the same time.


Choose lettuce with firm, unwilted, blemish-free leaves. Its base should be white and moist.


Keep your lettuce away from light to prevent the loss of Vitamin C and B9. Store it in the fridge for up to four days in the crisper drawer. Only if it is cooked, can you store it in the freezer.


First cut the stalk off the lettuce and strip it of any damaged leaves. Wash and wring it out before adding a vinaigrette.
To cook the lettuce:
  • 2-3 minutes steaming
  • 5 minute casserole

Stay healthy

A portion of lettuce is sufficient to meet the daily requirement for pro-vitamin A or beta-carotene, which is transformed into vitamin A in the body and involved in metabolism iron, in the health of the skin and mucous membranes, vision, the immune system and growth. Lettuce is also an excellent source of vitamin B9 acting in cell renewal and fiber, regulators of intestinal transit. It also contains vitamin C, potassium, manganese, iron, magnesium and antioxidants.

For 250 ml ( 1 cup) raw:

  • Energy: 10 kcal, Carbohydrates: 2g, Fibre: 1g
  • Vitamin K: 130% RDI (excellent source of vitamin K)
  • Vitamin A: 45% RDI (excellent source of vitamin A)
  • Vitamin C: 20% of the AQR (source of vitamin C)

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