Boston/Butter Lettuce
"A butterhead lettuce type"
A lettuce identified by the Boston/Butter market type. Boston lettuce is included among butterhead types in the USDA reference-food identity.
Also known as
(No data)
Botanical name
Lactuca sativa
Product Details
PLU Code
4632
4-digit conventional code
Category
Vegetables
Lettuce › All Sizes
Origin
Western Asia
Temperature
0°C (32°F)
Shelf Life
up to 4 weeks
Status
Approved
About Boston/Butter Lettuce
Lettuce includes several groups with different leaf forms; characteristics of one group do not necessarily apply to others.
Nutrition Information
Lettuce, butterhead (includes boston and bibb types), raw; USDA SR Legacy, FDC 168429, published 4/1/2019. Per 100 g edible portion, approximately: Energy: 13 kcal; Protein: 1.35 g; Fat: 0.22 g; Total carbohydrate (by difference): 2.23 g; Dietary fiber: 1.1 g; Vitamin C: 3.7 mg; Folate: 73 µg; Total sugars: 0.94 g. Generic reference for the stated edible food and processing form, not a cultivar-specific or item-specific measurement. Composition of an individual shipment has not been measured.
Storage & Handling
Commercial storage guidance for all lettuce types: crisphead/iceberg, butterhead, cos/romaine and leaf. Storage life depends on initial quality, maturity, cultivar and handling; this is not a household shelf-life guarantee.
Temperature
0°C (32°F)
Humidity
98-100%
Packaging
Closed or ventilated containers, lined with absorbent paper
Shelf Life
up to 4 weeks
Storage Notes: Lettuce is easily damaged by freezing and by ethylene, which causes russet spotting, so keep it just above freezing at very high humidity and away from ethylene-producing produce. Sensitive to ethylene: keep away from ethylene-producing fruit. Highest freezing point: -0.2°C. Source: USDA Agriculture Handbook 66 (rev. 2016).
Source: USDA Agriculture Handbook 66 (rev. 2016), pp. 386-389.
Applies to: all lettuce types: crisphead/iceberg, butterhead, cos/romaine and leaf.
Not verified by this source: packaging (retained from earlier enrichment).
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PLU Reference
4-digit codes: Conventional produce
93000-94999: Organic form of an assigned 3000-4999 code
83000 series: Future conventional assignments
84000 series: Corresponding future organic assignments
Prefix 8: Has no standalone GMO significance
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