3329 Oak Leaf Lettuce

A delicate and nutritious loose-leaf variety of lettuce, known for its oak-shaped leaves and buttery flavor, adding a twist to salads, sandwiches, and other culinary creations.

Details about Oak Leaf Lettuce

Also known as Red Oak, Green Oak, Loose-Leaf Lettuce

High in vitamins A and K, rich in antioxidants, and low in calories, making it a popular choice for health-conscious consumers. Requires proper refrigeration to maintain freshness and prevent spoilage.

The perfect addition to boost the crunch and flavor of any green delight.

Nutrition

Nutrition facts for Oak Leaf Lettuce per 100 grams serving

Energy 15 kcal

Water content 95.6g

Protein 1.5g

Fat 0.1g

Carbohydrates 2.9g

Fiber 1.5g

Sugar 0.7g

Sodium 5mg

Potassium 238mg

Vitamin A 208mcg

Vitamin C 2.8mg

Vitamin K 61.9mcg

Folate 60mcg

Magnesium 8mg

Manganese 0.3mg

Iron 0.7mg

Storage

Store at high humidity to prevent moisture loss, and in an area with some air circulation to help prevent decay.

Storage conditions:
  • Temperature: 32°F (0°C) to 40°F (4°C)
  • Humidity: 95% to 98%

Cool, inspect and pack as quickly as possible after harvest.

Packaging

Protected from moisture by virtue of the low temperature and high humidity, but not more than 2 layers deep in an overwrapped tray to prevent ethylene damage

Shelf life

7 to 10 days

Category: Vegetables
Also known as: Red Oak, Green Oak, Loose-Leaf Lettuce
Origin: Europe, North America, and Australia, but grown worldwide in temperate climates.

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PLU codes, which stands for Price Look-Up codes, are 4 or 5-digit numbers used in grocery stores and supermarkets to identify fresh produce items.

  • 4-digit codes are for conventionally grown produce
  • 5-digit codes starting with 9 indicate organic produce
  • 5-digit codes starting with 8 were originally intended for GMO produce, but are 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)

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