Lettuce was first cultivated in ancient Egypt for the production of oil from its seeds. This plant was probably selectively bred by the Egyptians into a plant grown for its edible leaves.
Romaine Lettuce is an excellent source of vitamin K and vitamin A, with higher concentrations of the provitamin A compound, beta-carotene, found in darker green lettuces. With the exception of the iceberg variety, lettuce is also a good source of folate and iron.
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