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Lamb's lettuce

BLS 4.0 food: Lamb's lettuce raw (Feldsalat/Rapunzel, roh), code G104100 · cross-reference USDA FDC #169249

Per portion (50 g)

9 kcalenergy

0.95 gprotein

0.9 gfibre

0.18 gfat

0.4 gcarbohydrate

Verified benefits — authorised EU health claims

Lamb's lettuce meets the legal condition for these claims (Regulation (EC) No 1924/2006 and (EU) No 432/2012). The numbers show exactly why.

Protein contributes to a growth in muscle mass.

✓ 42 % of energy from protein; condition for "source of protein": at least 12 %.

EUR-Lex EU Commission

Protein contributes to the maintenance of muscle mass.

✓ 42 % of energy from protein; condition for "source of protein": at least 12 %.

EUR-Lex EU Commission

Protein contributes to the maintenance of normal bones.

✓ 42 % of energy from protein; condition for "source of protein": at least 12 %.

EUR-Lex EU Commission

Vitamin A contributes to normal iron metabolism.

✓ 267 µg per 100 g = 33 % of the EU NRV (800 µg); condition: at least 15 %.

EUR-Lex EU Commission NIH ODS

Vitamin A contributes to the maintenance of normal mucous membranes.

✓ 267 µg per 100 g = 33 % of the EU NRV (800 µg); condition: at least 15 %.

EUR-Lex EU Commission NIH ODS

Vitamin A contributes to the maintenance of normal skin.

✓ 267 µg per 100 g = 33 % of the EU NRV (800 µg); condition: at least 15 %.

EUR-Lex EU Commission NIH ODS

Show 30 more authorised claims

Vitamin A contributes to the maintenance of normal vision.

✓ 267 µg per 100 g = 33 % of the EU NRV (800 µg); condition: at least 15 %.

EUR-Lex EU Commission NIH ODS

Vitamin A contributes to the normal function of the immune system.

✓ 267 µg per 100 g = 33 % of the EU NRV (800 µg); condition: at least 15 %.

EUR-Lex EU Commission NIH ODS

Vitamin C contributes to normal collagen formation for the normal function of blood vessels.

✓ 35 mg per 100 g = 44 % of the EU NRV (80 mg); condition: at least 15 %.

EUR-Lex EU Commission NIH ODS

Vitamin C contributes to normal collagen formation for the normal function of bones.

✓ 35 mg per 100 g = 44 % of the EU NRV (80 mg); condition: at least 15 %.

EUR-Lex EU Commission NIH ODS

Vitamin C contributes to normal collagen formation for the normal function of cartilage.

✓ 35 mg per 100 g = 44 % of the EU NRV (80 mg); condition: at least 15 %.

EUR-Lex EU Commission NIH ODS

Vitamin C contributes to normal collagen formation for the normal function of gums.

✓ 35 mg per 100 g = 44 % of the EU NRV (80 mg); condition: at least 15 %.

EUR-Lex EU Commission NIH ODS

Vitamin C contributes to normal collagen formation for the normal function of skin.

✓ 35 mg per 100 g = 44 % of the EU NRV (80 mg); condition: at least 15 %.

EUR-Lex EU Commission NIH ODS

Vitamin C contributes to normal energy-yielding metabolism.

✓ 35 mg per 100 g = 44 % of the EU NRV (80 mg); condition: at least 15 %.

EUR-Lex EU Commission NIH ODS

Vitamin C contributes to normal psychological function.

✓ 35 mg per 100 g = 44 % of the EU NRV (80 mg); condition: at least 15 %.

EUR-Lex EU Commission NIH ODS

Vitamin C contributes to the normal function of the immune system.

✓ 35 mg per 100 g = 44 % of the EU NRV (80 mg); condition: at least 15 %.

EUR-Lex EU Commission NIH ODS

Vitamin C contributes to the protection of cells from oxidative stress.

✓ 35 mg per 100 g = 44 % of the EU NRV (80 mg); condition: at least 15 %.

EUR-Lex EU Commission NIH ODS

Vitamin C contributes to the reduction of tiredness and fatigue.

✓ 35 mg per 100 g = 44 % of the EU NRV (80 mg); condition: at least 15 %.

EUR-Lex EU Commission NIH ODS

Vitamin C increases iron absorption.

✓ 35 mg per 100 g = 44 % of the EU NRV (80 mg); condition: at least 15 %.

EUR-Lex EU Commission NIH ODS

Vitamin K contributes to normal blood clotting.

✓ 116 µg per 100 g = 155 % of the EU NRV (75 µg); condition: at least 15 %.

EUR-Lex EU Commission NIH ODS

Vitamin K contributes to the maintenance of normal bones.

✓ 116 µg per 100 g = 155 % of the EU NRV (75 µg); condition: at least 15 %.

EUR-Lex EU Commission NIH ODS

Vitamin B6 contributes to normal psychological function.

✓ 0.25 mg per 100 g = 18 % of the EU NRV (1.4 mg); condition: at least 15 %.

EUR-Lex EU Commission NIH ODS

Vitamin B6 contributes to normal red blood cell formation.

✓ 0.25 mg per 100 g = 18 % of the EU NRV (1.4 mg); condition: at least 15 %.

EUR-Lex EU Commission NIH ODS

Vitamin B6 contributes to the normal function of the immune system.

✓ 0.25 mg per 100 g = 18 % of the EU NRV (1.4 mg); condition: at least 15 %.

EUR-Lex EU Commission NIH ODS

Vitamin B6 contributes to the reduction of tiredness and fatigue.

✓ 0.25 mg per 100 g = 18 % of the EU NRV (1.4 mg); condition: at least 15 %.

EUR-Lex EU Commission NIH ODS

Vitamin B6 contributes to the regulation of hormonal activity.

✓ 0.25 mg per 100 g = 18 % of the EU NRV (1.4 mg); condition: at least 15 %.

EUR-Lex EU Commission NIH ODS

Folate contributes to maternal tissue growth during pregnancy.

✓ 108 µg per 100 g = 54 % of the EU NRV (200 µg); condition: at least 15 %.

EUR-Lex EU Commission NIH ODS

Folate contributes to normal blood formation.

✓ 108 µg per 100 g = 54 % of the EU NRV (200 µg); condition: at least 15 %.

EUR-Lex EU Commission NIH ODS

Folate contributes to normal psychological function.

✓ 108 µg per 100 g = 54 % of the EU NRV (200 µg); condition: at least 15 %.

EUR-Lex EU Commission NIH ODS

Folate contributes to the normal function of the immune system.

✓ 108 µg per 100 g = 54 % of the EU NRV (200 µg); condition: at least 15 %.

EUR-Lex EU Commission NIH ODS

Folate contributes to the reduction of tiredness and fatigue.

✓ 108 µg per 100 g = 54 % of the EU NRV (200 µg); condition: at least 15 %.

EUR-Lex EU Commission NIH ODS

Folate has a role in the process of cell division.

✓ 108 µg per 100 g = 54 % of the EU NRV (200 µg); condition: at least 15 %.

EUR-Lex EU Commission NIH ODS

Potassium contributes to the maintenance of normal blood pressure.

✓ 441 mg per 100 g = 22 % of the EU NRV (2000 mg); condition: at least 15 %.

EUR-Lex EU Commission NIH ODS

Potassium contributes to normal muscle function.

✓ 441 mg per 100 g = 22 % of the EU NRV (2000 mg); condition: at least 15 %.

EUR-Lex EU Commission NIH ODS

Manganese contributes to the maintenance of normal bones.

✓ 0.5 mg per 100 g = 25 % of the EU NRV (2 mg); condition: at least 15 %.

EUR-Lex EU Commission NIH ODS

Manganese contributes to the normal formation of connective tissue.

✓ 0.5 mg per 100 g = 25 % of the EU NRV (2 mg); condition: at least 15 %.

EUR-Lex EU Commission NIH ODS

Also low in sodium and saturated fat — which relates to the authorised claims: “Reducing consumption of sodium contributes to the maintenance of normal blood pressure.” “Reducing consumption of saturated fat contributes to the maintenance of normal blood cholesterol levels.”

Goals this food supports

⚖️ Lose weight 💪 Build & keep muscle 🩺 Healthy blood pressure ❤️ Heart health 🩸 Blood flow & blood vessels 💞 Sexual health & fertility 🙂 Mood & psychological function ⚡ More energy, less tiredness 🦴 Strong bones & teeth 🦵 Joints & cartilage 🛡️ Immune system ✨ Healthy skin 👁️ Eyes & vision 🩸 Healthy blood & iron 🌱 Long life & healthy ageing

Full nutrient profile

Values per 100 g edible portion as published by the Max Rubner-Institut (BLS 4.0, 10.25826/Data20251217-134202-0). "Origin" is the MRI's own data-provenance label; open "reference" for the underlying study or database. %NRV = share of the EU Nutrient Reference Value (Reg. (EU) 1169/2011, Annex XIII).

Energy & macronutrients

Nutrient	per 100 g	per 50 g	%NRV	Origin
Energy	18 kcal	9 kcal		BLS `ENERCC` · Calculated by formula
Protein	1.9 g	0.95 g		BLS `PROT625` · Scientific literature reference Converted value from: Colonna, E., et al.; Nutritional quality of ten leafy vegetables harvested at two light intensities.; Food Chemistry; 2016; 199
Fat	0.36 g	0.18 g		BLS `FAT` · Other nutrient database reference Kirchhoff, E; Souci - Fachmann - Kraut - Die Zusammensetzung der Lebensmittel - Nährwert-Tabellen; 2008; 7
Carbohydrate (available)	0.81 g	0.4 g		BLS `CHO` · Calculated by formula
Sugars (total)	0.8 g	0.4 g		BLS `SUGAR` · Calculated by formula
starch	0.01 g	0.0 g		BLS `STARCH` · Other nutrient database reference Kirchhoff, E; Souci - Fachmann - Kraut - Die Zusammensetzung der Lebensmittel - Nährwert-Tabellen; 2008; 7
Dietary fibre	1.8 g	0.9 g		BLS `FIBT` · Laboratory analysis
fibreSoluble	0.4 g	0.2 g		BLS `FIBSOL` · Laboratory analysis
Water	92.7 g	46.3 g		BLS `WATER` · Aggregated from several sources reference Fajardo, V., et al.; Folate content in fresh-cut vegetable packed products by 96-well microtiter plate microbiological assay.; Food Chemistry; 2015; 169 Colonna, E., et al.; Nutritional quality of ten leafy vegetables harvested at two light intensities.; Food Chemistry; 2016; 199 Ramos-Bueno, R. P., et al.; Phytochemical Composition and Antitumor Activities of New Salad Greens: Rucola (Diplotaxis tenuifolia) and Corn Salad (Valerianella locusta); Plant Foods for Human Nutrition; 2016; 2
Salt	0.03 g	0.01 g		BLS `NACL` · Calculated by formula

Fats & fatty acids

Nutrient	per 100 g	per 50 g	%NRV	Origin
Saturated fat	0.02 g	0.01 g		BLS `FASAT` · Calculated by formula
Monounsaturated fat	0.01 g	0.0 g		BLS `FAMS` · Calculated by formula
Polyunsaturated fat	0.17 g	0.09 g		BLS `FAPU` · Calculated by formula
Omega-3 fatty acids (total)	0.14 g	0.07 g		BLS `FAPUN3` · Calculated by formula
Alpha-linolenic acid (ALA, omega-3)	0.14 g	0.07 g		BLS `F18:3CN3` · Scientific literature reference Converted value from: Ramos-Bueno, R. P., et al.; Phytochemical Composition and Antitumor Activities of New Salad Greens: Rucola (Diplotaxis tenuifolia) and Corn Salad (Valerianella locusta); Plant Foods for Human Nutrition; 2016; 2
EPA	0 mg	0 mg		BLS `F20:5CN3` · Logische Null
DHA	0 mg	0 mg		BLS `F22:6CN3` · Logische Null
EPA + DHA (long-chain omega-3)	0 mg	0 mg		BLS
omega6	0.03 g	0.01 g		BLS `FAPUN6` · Calculated by formula
Linoleic acid (omega-6)	0.03 g	0.01 g		BLS `F18:2CN6` · Scientific literature reference Converted value from: Ramos-Bueno, R. P., et al.; Phytochemical Composition and Antitumor Activities of New Salad Greens: Rucola (Diplotaxis tenuifolia) and Corn Salad (Valerianella locusta); Plant Foods for Human Nutrition; 2016; 2
Oleic acid	0.0 g	0.0 g		BLS `F18:1CN9` · Scientific literature reference Converted value from: Ramos-Bueno, R. P., et al.; Phytochemical Composition and Antitumor Activities of New Salad Greens: Rucola (Diplotaxis tenuifolia) and Corn Salad (Valerianella locusta); Plant Foods for Human Nutrition; 2016; 2
Cholesterol	0 mg	0 mg		BLS `CHORL` · Logische Null

Vitamins

Nutrient	per 100 g	per 50 g	%NRV	Origin
Vitamin A	267 µg	134 µg	33 %	BLS `VITAA` · Calculated by formula
Vitamin D	0 µg	0 µg	0 %	BLS `VITD` · Calculated by formula
Vitamin E	0.46 mg	0.23 mg	4 %	BLS `VITE` · Scientific literature reference Converted value from: Cruz, R. and S. Casal; Validation of a fast and accurate chromatographic method for detailed quantification of vitamin E in green leafy vegetables; Food Chemistry; 2013; 141
Vitamin K	116 µg	58 µg	155 %	BLS `VITK` · Calculated by formula
Vitamin C	35 mg	17.5 mg	44 %	BLS `VITC` · Other nutrient database reference Kirchhoff, E; Souci - Fachmann - Kraut - Die Zusammensetzung der Lebensmittel - Nährwert-Tabellen; 2008; 7
Thiamin (vitamin B1)	0.07 mg	0.03 mg	6 %	BLS `THIA` · Other nutrient database reference Kirchhoff, E; Souci - Fachmann - Kraut - Die Zusammensetzung der Lebensmittel - Nährwert-Tabellen; 2008; 7
Riboflavin (vitamin B2)	0.08 mg	0.04 mg	6 %	BLS `RIBF` · Other nutrient database reference Kirchhoff, E; Souci - Fachmann - Kraut - Die Zusammensetzung der Lebensmittel - Nährwert-Tabellen; 2008; 7
Niacin (vitamin B3)	0.71 mg	0.36 mg	4 %	BLS `NIAEQ` · Calculated by formula
Vitamin B6	0.25 mg	0.13 mg	18 %	BLS `VITB6` · Other nutrient database reference Kirchhoff, E; Souci - Fachmann - Kraut - Die Zusammensetzung der Lebensmittel - Nährwert-Tabellen; 2008; 7
Folate	108 µg	54 µg	54 %	BLS `FOL` · Calculated by formula
Vitamin B12	0 µg	0 µg	0 %	BLS `VITB12` · Logische Null
Choline	13.6 mg	6.8 mg		USDA FDC 169249

Minerals & trace elements

Nutrient	per 100 g	per 50 g	%NRV	Origin
Sodium	10.1 mg	5 mg		BLS `NA` · Scientific literature reference Santos, J., et al. ; Multi-elemental analysis of ready-to-eat "baby leaf" vegetables using microwave digestion and high-resolution continuum source atomic absorption spectrometry; Food Chemistry; 2014; 151
Potassium	441 mg	221 mg	22 %	BLS `K` · Aggregated from several sources reference Colonna, E., et al.; Nutritional quality of ten leafy vegetables harvested at two light intensities.; Food Chemistry; 2016; 199 Santos, J., et al. ; Multi-elemental analysis of ready-to-eat "baby leaf" vegetables using microwave digestion and high-resolution continuum source atomic absorption spectrometry; Food Chemistry; 2014; 151
Calcium	59.2 mg	29.6 mg	7 %	BLS `CA` · Aggregated from several sources reference Colonna, E., et al.; Nutritional quality of ten leafy vegetables harvested at two light intensities.; Food Chemistry; 2016; 199 Santos, J., et al. ; Multi-elemental analysis of ready-to-eat "baby leaf" vegetables using microwave digestion and high-resolution continuum source atomic absorption spectrometry; Food Chemistry; 2014; 151
Magnesium	39.5 mg	19.8 mg	11 %	BLS `MG` · Aggregated from several sources reference Santos, J., et al. ; Multi-elemental analysis of ready-to-eat "baby leaf" vegetables using microwave digestion and high-resolution continuum source atomic absorption spectrometry; Food Chemistry; 2014; 151 Colonna, E., et al.; Nutritional quality of ten leafy vegetables harvested at two light intensities.; Food Chemistry; 2016; 199
Phosphorus	49 mg	24.5 mg	7 %	BLS `P` · Other nutrient database reference Kirchhoff, E; Souci - Fachmann - Kraut - Die Zusammensetzung der Lebensmittel - Nährwert-Tabellen; 2008; 7
Iron	1.8 mg	0.92 mg	13 %	BLS `FE` · Scientific literature reference Santos, J., et al. ; Multi-elemental analysis of ready-to-eat "baby leaf" vegetables using microwave digestion and high-resolution continuum source atomic absorption spectrometry; Food Chemistry; 2014; 151
Zinc	0.32 mg	0.16 mg	3 %	BLS `ZN` · Aggregated from several sources reference Converted value from: BVL; Lebensmittel Monitoring 2017; 2017 Converted value from: BVL; Lebensmittel Monitoring 2014; 2014 Santos, J., et al. ; Multi-elemental analysis of ready-to-eat "baby leaf" vegetables using microwave digestion and high-resolution continuum source atomic absorption spectrometry; Food Chemistry; 2014; 151 Converted value from: BVL; Lebensmittel Monitoring 2004; 2004 Converted value from: BVL; Lebensmittel Monitoring 2011; 2011
Selenium	0.6 µg	0.3 µg	1 %	USDA FDC 169249
Copper	0.13 mg	0.06 mg	13 %	BLS `CU` · Aggregated from several sources reference Converted value from: BVL; Lebensmittel Monitoring 2017; 2017 Converted value from: BVL; Lebensmittel Monitoring 2011; 2011 Converted value from: BVL; Lebensmittel Monitoring 2014; 2014 Converted value from: BVL; Lebensmittel Monitoring 2004; 2004 Santos, J., et al. ; Multi-elemental analysis of ready-to-eat "baby leaf" vegetables using microwave digestion and high-resolution continuum source atomic absorption spectrometry; Food Chemistry; 2014; 151
Manganese	0.5 mg	0.25 mg	25 %	BLS `MN` · Aggregated from several sources reference Converted value from: BVL; Lebensmittel Monitoring 2017; 2017 Converted value from: BVL; Lebensmittel Monitoring 2014; 2014

Essential amino acids

Nutrient	per 100 g	per 50 g	%NRV	Origin
Histidine	0.04 g	0.02 g		BLS `HIS` · Other nutrient database reference Kirchhoff, E; Souci - Fachmann - Kraut - Die Zusammensetzung der Lebensmittel - Nährwert-Tabellen; 2008; 7
Isoleucine	0.13 g	0.07 g		BLS `ILE` · Other nutrient database reference Kirchhoff, E; Souci - Fachmann - Kraut - Die Zusammensetzung der Lebensmittel - Nährwert-Tabellen; 2008; 7
Leucine	0.14 g	0.07 g		BLS `LEU` · Other nutrient database reference Kirchhoff, E; Souci - Fachmann - Kraut - Die Zusammensetzung der Lebensmittel - Nährwert-Tabellen; 2008; 7
Lysine	0.11 g	0.06 g		BLS `LYS` · Other nutrient database reference Kirchhoff, E; Souci - Fachmann - Kraut - Die Zusammensetzung der Lebensmittel - Nährwert-Tabellen; 2008; 7
Methionine	0.01 g	0.01 g		BLS `MET` · Other nutrient database reference Kirchhoff, E; Souci - Fachmann - Kraut - Die Zusammensetzung der Lebensmittel - Nährwert-Tabellen; 2008; 7
Phenylalanine	0.1 g	0.05 g		BLS `PHE` · Other nutrient database reference Kirchhoff, E; Souci - Fachmann - Kraut - Die Zusammensetzung der Lebensmittel - Nährwert-Tabellen; 2008; 7
Threonine	0.09 g	0.04 g		BLS `THR` · Other nutrient database reference Kirchhoff, E; Souci - Fachmann - Kraut - Die Zusammensetzung der Lebensmittel - Nährwert-Tabellen; 2008; 7
Tryptophan	0.02 g	0.01 g		BLS `TRP` · Other nutrient database reference Kirchhoff, E; Souci - Fachmann - Kraut - Die Zusammensetzung der Lebensmittel - Nährwert-Tabellen; 2008; 7
Valine	0.11 g	0.06 g		BLS `VAL` · Other nutrient database reference Kirchhoff, E; Souci - Fachmann - Kraut - Die Zusammensetzung der Lebensmittel - Nährwert-Tabellen; 2008; 7

Sources

Bundeslebensmittelschlüssel (BLS) 4.0 — German Nutrient Database — Max Rubner-Institut
FoodData Central — USDA Agricultural Research Service
Commission Regulation (EU) No 432/2012 — list of permitted health claims (consolidated) — European Union (EUR-Lex)
Regulation (EC) No 1924/2006 on nutrition and health claims (incl. Annex: conditions for "source of" claims) — European Union (EUR-Lex)
Regulation (EU) No 1169/2011 on food information (Annex XIII: Nutrient Reference Values; Art. 7(3)) — European Union (EUR-Lex)
EU Register of nutrition and health claims made on foods — European Commission
Vitamin A — fact sheet for health professionals — NIH Office of Dietary Supplements
Vitamin C — fact sheet for health professionals — NIH Office of Dietary Supplements
Vitamin K — fact sheet for health professionals — NIH Office of Dietary Supplements
Vitamin B6 — fact sheet for health professionals — NIH Office of Dietary Supplements
Folate — fact sheet for health professionals — NIH Office of Dietary Supplements
Potassium — fact sheet for health professionals — NIH Office of Dietary Supplements
Manganese — fact sheet for health professionals — NIH Office of Dietary Supplements

Max Rubner-Institut (2025): Bundeslebensmittelschlüssel (BLS), Version 4.0 — Deutsche Nährstoffdatenbank. Karlsruhe. DOI: 10.25826/Data20251217-134202-0. Licence CC BY 4.0. Selenium and choline: U.S. Department of Agriculture, Agricultural Research Service. FoodData Central: SR Legacy, 2018. fdc.nal.usda.gov.

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