Lettuce PDF Print E-mail
Lettuce (Lactuca sativa) is an annual plant, belonging to the temperate climates, that is cultivated for food. Due to the many varieties that are cultivated, it can be eaten throughout the year. Normally it is consumed raw in salads and other dishes, certain varieties, such as the Chinese type have a more robust texture and can be consumed cooked.

The generic term, “Lactuca”, comes from the Latin lac (milk) such etymology refers to the milky liquid (of a “milky” appearance) mainly sap that oozes from the stem of the plant upon cutting. Sativa refers to the type of cultivated species.

LettuceAndalusia harvests more than 332,000 tons of different types and sorts of lettuce which make up 33% of the supply of this product in Spain.  Almeria is the reference point here with its 158,000 tons, but it is above all a reference point due to its variety richness.


The northern part of Almeria harvests all lettuce varieties, even harvesting in the summer months. Here, iceberg is the star, but Almeria also harvests other types such as little gem, lollos rossos and romaine lettuce, among others.

Granada is at the head of Spanish production , with 103,000 tons of lettuce in 2006. The volume of this offering is due to the planting in the summer months in the high interior zones of Granada, taking advantage of the cool summers there.

The rest of the Andalusian provinces follow a traditional system such as in Malaga and Cordoba or the interest of the international businesses in Cadiz or Sevilla.

Nutritional Values


It is a European product, eaten by the Greek and Romans whose fibre content is extremely high.

Its vitamin wealth is concentrated in carotene, that can cover 20% of Vitamin A. It also has Vitamin C and folic acid, and in the mineral area, we can highlight potassium, calcium and iron.
 
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