Red lettuce has crinkled and fringed leaves that are tinged deep red at their ends, with a fairly tender yet crisp texture, and is rich in antioxidants. It is used mostly for salads but can also be used in soups, sandwiches and wraps. Lettuce was first cultivated in ancient Egypt for the production of oil from its seeds, after which it began to be bred for its edible leaves. In ancient cultures, lettuce has been regarded as a strong medicinal as well as a sexual wellness plant. It requires fairly low temperatures to grow. Heat makes lettuce produce flowers, called bolting, which makes the leaves very bitter and uneatable. The leaves are harvested at a relatively early stage before they mature.
% of Daily Recommended Dietary Allowance satisfied by 100g of raw produce.