3097 Romaine Lettuce

"Adding a crunchy bite to your gourmet meals"

A crunchy and nutritious leafy green vegetable, prized for its delicate flavor and versatility in salads and cooking.

Also known as: Cos Lettuce, Loose-Leaf Lettuce, Roman Lettuce

Botanical name: Lactuca sativa

Romaine Lettuce illustration

Quick Facts

PLU Code

3097 (4-digit conventional)

Category & Size

VegetablesLettuceAll Sizes

Origin

Originating from the Mediterranean region, with major producers including the United States, Mexico, and Italy.

Storage Temperature

32°F - 40°F (0°C - 4°C)

Shelf Life

5-7 days

Status

Approved

About Romaine Lettuce

Romaine Lettuce is rich in vitamins A and K, and is commonly used in salads, smoothies, and as a crunchy addition to sandwiches.

Nutrition Information

One hundred grams of romaine lettuce contains 23 kilocalories of energy, 4.8 grams of carbohydrates, 2.6 grams of fiber, 1.5 grams of sugar, and 2.1 grams of protein. It is rich in vitamins A and K, with 206 mcg of vitamin A and 136 mcg of vitamin K. It also contains essential minerals such as potassium, manganese, iron, and calcium.

Storage & Handling

Store in cool, humid environment to maintain crispness and freshness

Optimal Storage Conditions:
Temperature: 32°F - 40°F (0°C - 4°C)
Humidity: 80-90%
Packaging: Keep leaves dry; avoid wrapping tightly; use breathable packaging
Shelf Life: 5-7 days
Storage Notes: Monitor temperature and humidity closely to prevent decay; handle gently to minimize bruising

Search PLU Codes

Tags
3097Romaine LettuceLactuca sativaAll SizesVegetablesLettuceApproved
Commodity Details
Commodity Key:
lettuce
Variety:
Romaine, Red
Created:
December 1999
Last Updated:
December 2023
PLU Code Reference

4-digit codes: Conventionally grown produce

5-digit codes starting with 9: Organic produce

5-digit codes starting with 8: Originally intended for GMO (rarely used)


PLU codes streamline checkout processes, improve inventory management, and provide consistency across different stores. The system was developed by the International Federation for Produce Standards (IFPS).