Table 2.

Chemical composition of most consumed salad crops (g/100 g of fresh material).

Salad Crops	Water Content	Fiber	Protein	Carbohydrate	Fat	Ash	MJ/100 g
Lettuce	94.61	2.1	1.23	3.29	0.3	0.58	17
Arugula	91.71	1.6	2.58	3.65	0.66	1.4	25
Endives	93.79	3.1	1.25	3.35	0.2	1.41	17
Valerian	92.8	1	2	3.6	0.4	1.2	21