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-The growing peroid for lettuce takes up to 12-16 days to harvest
-Indoor-farming just takes 1-5% of the water compared to usal farming technologys
-you can grwo all year round with very little risk
-takes very little space for growing, as you can grow in many layers

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Energy 55 kJ (13 kcal)
Carbohydrates 2.23 g
Sugars 0.94
Dietary fiber 1.1 g
Fat 0.22 g
Protein 1.35 g
Vitamins
Vitamin A equiv. (21%)166 μg
beta-Carotene (18%)1987 μg
lutein zeaxanthin  1223 μg
Thiamine (B1) (5%)0.057 mg
Riboflavin (B2) (5%)0.062 mg
Pantothenic acid (B5) (3%)0.15 mg
Vitamin B6 (6%)0.082 mg
Folate (B9) (18%)73 μg
Vitamin C (4%)3.7 mg
Vitamin E (1%)0.18 mg
Vitamin K (97%)102.3 μg
MineralsCalcium (4%)35 mg
Iron (10%)1.24 mg
Magnesium (4%)13 mg
Manganese (9%)0.179 mg
Phosphorus (5%)33 mg
Potassium (5%)238 mg
Sodium (0%)5 mg
Zinc (2%)0.2 mg

Other constituents:
Water 95.63 g

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Lettuce ist  categorized as two types: head (iceberg) and leaf, which includes romaine, butterhead, and leaf types.

Lattuce is 95% made frome water. So it has very little calories.

Some varieties have a good amount of vitamins and minerals that are very important for a healty nutrition.

Lattuce was propably established in europe with Charlemagne in the 800th century. The oldest reliefs of cultivated lattuce were made in the ancient times and show some kind of roman salat around 4500 years ago.

15% of germans said in "Ernaehrungsreport 2016" that salad ist their favorite meal

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Lettuce (Lactuca sativa), an annual plant, belongs to the family Asteraceae. The plant is usually cultivated as a leaf vegetable in different parts of the world. Lettuce leaves are widely used in salads, sandwiches, wraps, and similar food items. The plant was first cultivated by ancient Egyptians from where it spread to Greece and Rome and was soon cultivated in most parts of Europe. The European settlers introduced the crops to other parts of the world.

Cultivation Of Lettuce

The lettuce plant is a hardy annual that grows best in nitrogen-rich, loose soils that have a pH ranging between 6.0 and 6.8. Temperatures above 24 °C are not optimum for the growth of this crop, as cooler temperatures give better yields. Optimum growth temperature for lettuce is 16 to 18 °C and the plant can tolerate temperatures as low as 7 °C. The harvested lettuce is best stored at 0 °C and a humidity of 96%. The plant is difficult to store as it has a high water content and thus it is best eaten fresh. Lettuce seeds are best stored at −20 °C or under cryogenic conditions. Several types of lettuce are grown but the three most common types are romaine, leaf, and head lettuce.

Production Of Lettuce

In 2013, 24.9 million tons of lettuce were produced in the world. China alone produced about 13.5 million tons. However, in China, a majority of the lettuce produced is utilized for domestic consumption. Spain and then the US are the two largest exporters of lettuce in the world. Originally, the countries of North America and Western Europe ranked the highest in lettuce production in the world. The scenario changed since the late 1900's when the crop began to be cultivated in large-scale in other parts of the world. Different varieties of lettuce are cultivated in different parts of the world. Stem lettuce is more common in Egypt and China while butterhead was preferred in Northern Europe. Romaine is more popular in the Mediterranean countries. Currently, the crisphead variety is more dominant in northern and western Europe. In the US, several varieties of lettuce are grown. California (71%) and Arizona (29%) account for the entire lettuce production in the US.

Uses Of Lettuce

Lettuce is an excellent source of vitamin K, vitamin A, folate, and iron. The use of lettuce in cuisines has been prevalent since the ancient times. The ancient Romans consumed lettuce leaves cooked and served with a dressing of vinegar and oil as far back as 50 AD. The serving of lettuce salads started in about 81-96 AD. Today, lettuce leaves are mainly consumed while one type is cultivated for seeds to prepare and oil and another type is cultivated for its stem. Lettuce leaves are widely used in salads, soups, wraps, sandwiches. Lettuce is also used in cooked dishes in different parts of the world.

Lettuce parts have also been used in the preparation of traditional and herbal medicines in some places. Ancient Egyptians would relate lettuce to sexual prowess. Similarly, ancient Romans also claimed that lettuce consumption increases sexual potency. The initial settlers in South America considered lettuce to be a cure for small pox. Several other medicinal and religious lores are also associated with lettuce consumption.

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Lettuce (Lactuca sativa), an annual plant, belongs to the family Asteraceae. The plant is usually cultivated as a leaf vegetable in different parts of the world. Lettuce leaves are widely used in salads, sandwiches, wraps, and similar food items. The plant was first cultivated by ancient Egyptians from where it spread to Greece and Rome and was soon cultivated in most parts of Europe.

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The statistics for this incredibly successful indoor farming endeavor in Japan are staggering: 25,000 square feet producing 10,000 heads of lettuce per day (100 times more per square foot than traditional methods) with 40% less power, 80% less food waste and 99% less water usage than outdoor fields. But the freshest news from the farm: a new facility using the same technologies has been announced and is now under construction in Hong Kong, with Mongolia, Russia and mainland China on the agenda for subsequent near-future builds.

In the currently-completed setup, customized LED lighting developed with GE helps plants grow up to two and half times faster, one of the many innovations co-developed in this enterprise by Shigeharu Shimamura, the man who helped turn a former semiconductor factory into the planet's biggest interior factory farm.

The specific idea to deploy it at this time and in this place grew out of a disaster: the 2011 earthquake and tsunami that shook the island nation, causing area food shortages in general and this building to be abandoned in particular. Turning it into an indoor farm both gave the structure a new purpose and has helped replace needed fresh, healthy and locally-grown greens.

Shimamura has shortened the cycle of days and nights in this artificial environment, growing food faster, while optimizing temperature, lighting and humidity and maximizing vertical square footage in this vast interior space (about half the size of a football field). No water is lost to soil and a core-less lettuce variant reduces waste.

Currently, the process is "only half automated. Machines do some work, but the picking part is done manually. In the future, though, I expect an emergence of harvesting robots. For example, a robot that can transplant seedlings, or for cutting and harvesting, or transporting harvested produce to be packaged."

With a long-standing passion for produce production, he "got the idea for his indoor farm as a teenager, when he visited a 'vegetable factory' at the Expo '85 world's fair in Tsukuba, Japan. He went on to study plant physiology at the Tokyo University of Agriculture, and in 2004 started an indoor farming company called Mirai, which in Japanese means 'future.'"

Shimamura continues to think about future refinements, applications and expansions: "I believe that, at least technically, we can produce almost any kind of plant in a factory. But what makes most economic sense is to produce fast-growing vegetables that can be sent to the market quickly. That means leaf vegetables for us now. In the future, though, we would like to expand to a wider variety of produce. It's not just vegetables we are thinking about, though. The factory can also produce medicinal plants. I believe that there is a very good possibility we will be involved in a variety of products soon."

The beauty of this development lies partly in its versatility - since it deals in climate-controlled spaces and replicable conditions, a solution of this sort can be deployed anywhere in the world to address food shortages of the present and future. Saving space, indoor vertical farms are also good candidates for local food production in crowded and high-cost urban areas around the globe. Aforementioned strides in waste and power reduction also make these techniques and approaches far more sustainable and cost-efficient.

Ultimately, the hope (and goal) is to refine the system and apply it in other areas where resources and/or space are scarce or where weather is problematic, from developing countries to developed cities. Indeed, the same team is already building anew in densely-packed Hong Kong, where real estate is extremely expensive and local food harder to come by as well.

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World's Largest Indoor Farm is 100 Times More Productive

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The statistics for this incredibly successful indoor farming endeavor in Japan are staggering: 25,000 square feet producing 10,000 heads of lettuce per day (100 times more per square foot than traditional methods) with 40% less power, 80% less food waste and 99% less water usage than outdoor fields.

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Family:  Asteraceae
Genus: Lactuca
Species: sativa

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Lactuca sativa is a member of the (lettuce) genus and the Asteraceae (sunflower or aster) family. The species was first described in 1753 by Carl Linnaeus in the second volume of his Species Plantarum . Synonyms for L. sativa include Lactuca scariola var. sativa, L. scariola var. integrata and L.