Lettuce is a type of Food and its properties as follows :-
Active Compound Qty/100gram Qty/day (Min-Max) T_half (Min-Max) Peak value (Min-Max)       Qty/gm_Ref        Qty/gm_Url            Qty/day_Ref        Qty/day_Url            T_half_Ref        T_half_Url         Peak value_Ref       Peak value_Url     
Nitrate 200 gm 79.2-379 (minute) 210 (minute) Gopalan, C. Nutitive Value Of Indian Foods By C Gopalan, B V Rama Sastri And S C Balasubramanian. 1st ed. Hyderabad: National Institute of Nutrition, 1995. Print. Lambers, A., kortboyer, J. and Scothorost, R. (2000). The Oral Bioavailability of nitrate from vegetables investigated in healthy volunteers. National Institute of Public Health and The Environment, pp.1-73. http://rivm.openrepository.com/rivm/bitstream/10029/9399/1/235802014.pdf Lambers, A., kortboyer, J. and Scothorost, R. (2000). The Oral Bioavailability of nitrate from vegetables investigated in healthy volunteers. National Institute of Public Health and The Environment, pp.1-73. http://rivm.openrepository.com/rivm/bitstream/10029/9399/1/235802014.pdf
16.1 mg Ruan Q, Zheng X, Chen B, Xiao Y, Peng X, Leung D et al. Determination of total oxalate contents of a great variety of foods commonly available in Southern China using an oxalate oxidase prepared from wheat bran. Journal of Food Composition and Analysis. 2013;32(1):6-11. https://www.google.co.in/url?sa=t&rct=j&q=&esrc=s&source=web&cd=1&cad=rja&uact=8&ved=0ahUKEwjsg9TmzOfUAhULM48KHcXeANgQFggnMAA&url=https%3A%2F%2Fwww.researchgate.net%2Ffile.PostFileLoader.html%3Fid%3D5638c4186307d92a1c8b45ad%26assetKey%3DAS%253A291711260610561%25401446560792539&usg=AFQjCNE9hq45ipaJEy
Carbohydrate 3.01 gm 200 gm Longvah T, Ananthan R, Bhaskarachary K, Venkaiah K. Indian Food Composition Tables. 1st ed. Hyderabad: National Institute of Nutrition; 2017. http://www.indiaenvironmentportal.org.in/files/file/IFCT%202017%20Book.pdf Dietary Guidelines For Indians - A Mannual. 2nd ed. Hyderabad: National Institute of Nutrition; 2011. http://ninindia.org/dietaryguidelinesforninwebsite.pdf
Vitamin C 11.91 mg 200 gm Longvah T, Ananthan R, Bhaskarachary K, Venkaiah K. Indian Food Composition Tables. 1st ed. Hyderabad: National Institute of Nutrition; 2017. http://www.indiaenvironmentportal.org.in/files/file/IFCT%202017%20Book.pdf Dietary Guidelines For Indians - A Mannual. 2nd ed. Hyderabad: National Institute of Nutrition; 2011. http://ninindia.org/dietaryguidelinesforninwebsite.pdf
Magnesium 30 mg 200 gm Gopalan C. Nutritive Value of Indian Food. 1st ed. Hyderabad: National Institute of Nutrition ,ICMR; 2012. http://www.eeb.cornell.edu/biogeo/nanc/Food_Feed/table%201%20gopalan%20et%20al%201989.pdf Dietary Guidelines For Indians - A Mannual. 2nd ed. Hyderabad: National Institute of Nutrition; 2011. http://ninindia.org/dietaryguidelinesforninwebsite.pdf
Sodium 58.0 mg 200 gm Gopalan, C. (2016). Nytritive value of Indian Foods. National INstitute Of Nutrition: Indial council of Medical Research (ICMR),Hyderabad -500007 ,INDIA. https://books.google.co.in/books?id=biFBAAAAYAAJ&q=nutritive+value+of+indian+foods&dq=nutritive+value+of+indian+foods&hl=en&sa=X&redir_esc=y Dietary Guidelines For Indians - A Mannual. 2nd ed. Hyderabad: National Institute of Nutrition; 2011. http://ninindia.org/dietaryguidelinesforninwebsite.pdf
Copper 0.08 mg 200 gm Gopalan, C. (2016). Nytritive value of Indian Foods. National INstitute Of Nutrition: Indial council of Medical Research (ICMR),Hyderabad -500007 ,INDIA. https://books.google.co.in/books?id=biFBAAAAYAAJ&q=nutritive+value+of+indian+foods&dq=nutritive+value+of+indian+foods&hl=en&sa=X&redir_esc=y Dietary Guidelines For Indians - A Mannual. 2nd ed. Hyderabad: National Institute of Nutrition; 2011. http://ninindia.org/dietaryguidelinesforninwebsite.pdf
Total Fiber 1.79 gm 200 gm Longvah T, Ananthan R, Bhaskarachary K, Venkaiah K. Indian Food Composition Tables. 1st ed. Hyderabad: National Institute of Nutrition; 2017. http://www.indiaenvironmentportal.org.in/files/file/IFCT%202017%20Book.pdf Dietary Guidelines For Indians - A Mannual. 2nd ed. Hyderabad: National Institute of Nutrition; 2011. http://ninindia.org/dietaryguidelinesforninwebsite.pdf
Moisture 92.27 gm 200 gm Longvah T, Ananthan R, Bhaskarachary K, Venkaiah K. Indian Food Composition Tables. 1st ed. Hyderabad: National Institute of Nutrition; 2017. http://www.indiaenvironmentportal.org.in/files/file/IFCT%202017%20Book.pdf Dietary Guidelines For Indians - A Mannual. 2nd ed. Hyderabad: National Institute of Nutrition; 2011. http://ninindia.org/dietaryguidelinesforninwebsite.pdf
Fumaric Acid 1.99 mg Dietary Guidelines For Indians - A Mannual. 2nd ed. Hyderabad: National Institute of Nutrition; 2011. http://www.indiaenvironmentportal.org.in/files/file/IFCT%202017%20Book.pdf
Myristic 8.22 mg Dietary Guidelines For Indians - A Mannual. 2nd ed. Hyderabad: National Institute of Nutrition; 2011. http://www.indiaenvironmentportal.org.in/files/file/IFCT%202017%20Book.pdf
Protein 1.54 gm Longvah T, Ananthan R, Bhaskarachary K, Venkaiah K. Indian Food Composition Tables. 1st ed. Hyderabad: National Institute of Nutrition; 2017. http://www.indiaenvironmentportal.org.in/files/file/IFCT%202017%20Book.pdf
Thiamine 0.05 mg Longvah T, Ananthan R, Bhaskarachary K, Venkaiah K. Indian Food Composition Tables. 1st ed. Hyderabad: National Institute of Nutrition; 2017. http://www.indiaenvironmentportal.org.in/files/file/IFCT%202017%20Book.pdf
Lettuce is a type of Food and its properties as follows :-
Enhencer Effect Reference Url
Lettuce is a type of Food and its properties as follows :-
Inhibitor Effect Ref Url
Lettuce is a type of Food and its properties as follows :-
Dietary_product Type Temperature Ref_Temp Url_Temp

Pathway of Dietary Product


Medicine Mechanism Pathway       Reference             URL      
same compound nitrate rich 20. Philippe Verger, J. (2008). Nitrate in vegetables Scientific Opinion of the Panel on Contaminants in the Food chain1. The EFSA Journal, (689), 1-79. http://www.efsa.europa.eu/sites/default/files/scientific_output/files/main_documents/689.pdf

Dietary Substance Interactions


Medicine Interaction       Reference             URL      

ContraIndication Dietary Substance


Medicine Contraindication       Reference             URL