Roamaine / Romana Lattuce



Romaine lettuce is a head-forming lettuce. It has deep green and long leaves with a crisp texture and distinct taste. It’s one of four popular lettuce varieties, alongside crisphead, butterhead and leaf lettuce. Just like most lettuce, once romaine lettuce leaves are broken, a white and milky liquid is excreted that’s responsible for its slightly bitter flavor.


An important benefit of romaine lettuce is its ability to improve heart health, because of the following:

  • Vitamin C and beta-carotene: This tandem helps prevent cholesterol oxidation. Sticky oxidized cholesterol can build-up in the artery walls and form large plaques that can block off blood flow, and trigger a clot that can lead to a heart attack or stroke.
  • Dietary fiber: It binds with bile salts in the colon and eventually expels these from the body. This forces the body to make more bile, which is created by breaking down cholesterol.
  • Vitamin B9 or folic acid: This B vitamin is required to convert homocysteine, a damaging chemical, into other benign substances. Excessive amounts of homocysteine can directly damage blood vessels and raise your risk for heart attack and stroke.
  • Potassium: This mineral can assist with reducing blood pressure levels and heart disease risk.

Romaine lettuce is also called Cos, because it was said to have originated from the Greek island of the same name located off the coast of Turkey in the Aegean sea. In the U.S., California is considered to be the country’s “Lettuce Capital,” since Spanish missionaries planted lettuce in the state as early as the 17th century.

Roamaine lattuce is good for

Romaine lettuce is a popular ingredient in salads, sandwiches, wraps and green smoothies, but it has significance in cultural and historical traditions as well.

The Greeks and Romans not only used romaine lettuce as food, but also valued it as medicine because of its therapeutic properties

Additional information

Weight 1 kg


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