Romaine Lettuce
07051900Lettuce with the scientific name Lactuca sativa belongs to the Compositae family. Romaine lettuce, is a popular leafy green vegetable that is grown extensively in different regions of Iran. Known for its high nutritional value and long shelf life, Iranian romaine lettuce has gained significant popularity in the global market. Iranian romaine lettuce is known for its high quality. It is grown in various regions of the country, including Karaj, Mashhad, Qazvin, and Isfahan. The romaine lettuce is a key agricultural product for Iran, and its exports have gained significant popularity in the global market due to its high quality, nutritional value, and extended shelf life. The main destinations of romaine lettuce exports from Iran are the Russian, United Arab Emirates, Qatar, Oman, Azerbaijan, and Kuwait.
Product Technical Specifications:
Romaine Lettuce Technical Specifications | ||
No. | Characteristics | Measurement Limit |
1 | Taste and Smell | Natural It should be free from unpleasant odors caused by mold, rancidity or burning. |
2 | Pest Infestation | Negative |
3 | Live Pest | Negative |
4 | Rottenness | Negative |
5 | Abnormal External Humidity | Negative |
6 | Fraction | Negative |
7 | Bad Shape | Negative |
8 | Bad Color | Negative |
9 | Frostbite | Negative |
10 | Damaged Romaine Lettuce | Negative |
11 | Non-Uniformity (Unit Percentage) | Negative |
Storage Conditions: Lettuce used for storage and transportation is recommended to be harvested when the head of lettuce has taken the shape of the corresponding variety, is fresh and its flower stalks have not grown. Harvesting should be done in dry and cool weather, and in case of irrigation and raining, it should be two days after irrigation or the end of rain. Lettuce should be cut from the outermost leaves. The cut should be complete and smooth. When harvesting, the yellow or shriveled outer leaves should be removed from the lettuce. The storage temperature of lettuce should be between zero and 2 degrees Celsius. Lettuce should not be stored together with products that produce ethylene. (even a small amount of ethylene causes damage to lettuce). The relative humidity of the air should be more than 95%. Lettuce should not be placed near the evaporator.
Certifications:
- Iran National Standards Organization
- Iran Plant Protection Organization
- Standard of Good Agricultural Practices
- Organic Agricultural Products Certification
- physical, chemical and microbial analyzes from the most reliable laboratories
- HACCP
- ISO
- FSSC
- IFS
- SGS
- BRC
| Serving Size | 100g |
|---|---|
| Calories | 17 |
| Total Fat 0.3g | 0% |
| Sodium 8mg | 0% |
| Total Carbohydrate 3.3g | 1% |
| Dietary Fiber 2.1g | 8% |
| Protein 1.2g | 2% |
| Iron 1mg | 6% |
| Calcium 33mg | 3% |
| Potassium 247mg | 5% |
