Australian Cuisine
Early Season
Cucurbitaceae/CURCUBIT
Celtuce

Suitable for

fodmap
FODMAP Approved

Celtuce

$10.00

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Category: Tags: , , , , , , ,
Diet type:
fodmapglutenfreeketomacroistmediterraneanpaleoveganvegetarian
Appearance:
greenlongcrispsmooth-stalktaperedpale-greenthick-stemleafy-topribbed-stalk

Nutrition Facts

NutrientValue
Calories18 kcal
Proteins0.85 g
Carbs4 g
Fats0.3 g
Fiber2 g

Vitamin Value
Vitamin A 286 µg (as beta-carotene)
Vitamin C 15 mg
Vitamin K ~30 µg
Vitamin B1 (Thiamine) 0.03 mg
Vitamin B2 (Riboflavin) 0.05 mg
Vitamin B3 (Niacin) 0.5 mg
Vitamin B6 (Pyridoxine) 0.1 mg
Folate 20 µg
Nutrient Value
Potassium 230 mg
Calcium 35 mg
Magnesium 15 mg
Phosphorus 25 mg
Iron 0.5 mg
Zinc 0.2 mg
Copper 0.03 mg
Manganese 0.1 mg
Antioxidants Rich in phenolic compounds, providing anti-inflammatory and antioxidant benefits.
Water Content ~94%, making it hydrating and low in calories.

Raw:#crisp #mild #nutty #slightly-bitter #refreshing #cucumber-like

Roasted:#sweet #caramelized #earthy #tender-crunchy #umami-rich

Boiled:#mild #subtle-sweetness #soft #vegetal #lightly-earthy

Dried:#concentrated #earthy #savory #slightly-bitter #intense-nutty

Barbecued:#smoky #charred #sweet #deep-earthy #tender-crisp

Stir Fried:#savory #crisp-tender #garlic-infused #nutty #slightly-sweet

Pickled:#tangy #crunchy #bright #refreshing #umami-enhanced

Blanched:#light #mild #vegetal #slightly-nutty #refreshing-crisp

Rich in Fiber: Aids digestion, prevents constipation, and supports gut health. Hydrating: ~94% water content helps maintain hydration. High in Antioxidants: Contains phenolic compounds that reduce inflammation and oxidative stress. Vitamin-Rich: Good source of Vitamin A (supports vision and immunity) and Vitamin C (boosts collagen production and immune function). Mineral Content: Contains potassium (regulates blood pressure) and calcium (supports bone health). Digestive Aid: Mild bitterness may stimulate digestion. Low Glycemic Index: Suitable for managing blood sugar levels, beneficial for diabetics. Supports Heart Health: Potassium and low sodium content help maintain a healthy cardiovascular system.
1. Chinese Cuisine (Primary Consumer): Stir-fried celtuce with garlic or chili. Pickled celtuce stalks as a condiment. Sliced raw in salads with sesame or soy-based dressings. Celtuce in hot pots and soups. 2. Southeast Asian Cuisine: Vietnam, Thailand, Laos: Raw or lightly blanched in salads, like Vietnamese fresh vegetable platters. Pickled and served as a side dish. Stir-fried with shrimp, pork, or tofu. 3. Western Cuisine (Emerging Popularity): United States, Europe, and Australia. Featured in salads, roasted vegetable medleys, or as a standalone roasted or grilled dish. Thinly shaved into slaws or raw vegetable platters. 4. Korean Cuisine: Sometimes used in vegetable side dishes (banchan). Pickled with garlic and chili for a tangy, fermented flavor.

Pairings

Carbs

Leafy Greens: Spinach, bok choy, kale. Root Vegetables: Carrots, radishes, potatoes. Alliums: Garlic, onions, scallions, shallots, leeks. Mushrooms: Shiitake, oyster, or enoki mushrooms. Grains and Starches: Rice: Jasmine, brown, or sticky rice in stir-fries or side dishes. Noodles: Rice noodles, udon, or soba. Quinoa or Couscous: In grain bowls or salads.

Fats

Oils: Sesame oil, olive oil, or coconut oil. Butter: Adds richness in roasting or sautéing.

Protein

Seafood: Shrimp, scallops, fish (lightly grilled or stir-fried). Meats: Pork, chicken, or duck (especially in stir-fries or soups). Plant-Based Proteins: Tofu, tempeh, or chickpeas.

Herbs / Other

Fresh Herbs: Cilantro, parsley, basil, mint. Spices: Sichuan pepper, chili flakes, cumin, turmeric. Aromatics: Ginger, lemongrass. Citrus: Lemon, lime, or orange zest and juice. Vinegars: Rice vinegar, balsamic, or apple cider vinegar. Soy Sauce: For stir-fries and marinades. Miso Paste: Adds umami in soups or dressings. Chili Oil: For a spicy kick. Tahini or Peanut Sauce: For dipping or salad dressing. Sesame seeds for a nutty crunch. Fermented flavors like kimchi or pickled vegetables. Nuts like almonds, cashews, or peanuts for texture.

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