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The Romanian type has smooth and long leaves, with a crispy texture and a very delicate and deep taste.

Lettuce is an excellent source of vitamin A (contains provitamin A or β-carotene), vitamin K, folic acid, vitamin C, potassium, manganese and chromium. Lettuce is also a good source of fiber.

Its rich content of vitamin C and the simultaneous presence of β-carotene make it a vital vegetable in cholesterol metabolism (cholesterol oxidation).

Lettuce is eaten raw, plain or in salads but also cooked with meat (eg fricassee).