Lettuce is an important vegetable for the luxury market where low energy intake where low energy foods are desired. Lettuce has a high water content and is devoid of any real calorific value. However, many varieties of lettuce do have significant antioxidant content. Studies have investigated the phytochemical content of lettuces in order to assess their nutrient contents. For example, in one study researcher analysed the phytochemicals in a group of commonly available salad lettuces including iceberg, romaine, escarole, continental, red oak leaf and lollo rosso. In red-leaved lettuce varieties it was found that anthocyanins, a sub-group of flavonoids were present, but anthocyanins were not present in green leaf varieties. Caffeic acid and its metabolites were the most common polyphenolic antioxidant in green leaf varieties of lettuce, whilst in red leaf varieties the main polyphenol antioxidants were flavonols including quercetin, mainly as glycosides (bonded to a sugar). All lettuces were high in antioxidant phytochemicals.
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