The lettuce does not turn brown due to it being cut with a metal knife. It turns brown due to oxidation.
if it is rubbery and brown
It's a possibility, but as a preventative measure, you should never eat it. You can remove the brown parts and still eat the parts of the lettuce that are still green and crisp. Lettuce turns brown due to oxidation; water will usually collect at the bottom of the bag during this process. When this happens, it becomes food for mold and that in turn can make you sick. Of course a little browning is natural and is unrelated to mold. When preparing a salad in advance, handling the lettuce and breaking it into smaller pieces with your bare hands is recommended because using a metal knife causes the lettuce to brown even faster. Also, storing the lettuce in a tightly closed container helps to keep it fresh.
IS THERE IRON IN LETTUCE? No there isn't iron in brown lettuce because it is rotten. When it is rotten the iron appears to escape from the lettuce because the lettuce is no longer fresh enough to eat.
Iceberg lettuce changes color because of enzymes. When lettuce is cut, enzymes from cells are released. One enzyme, polyphenoloxidase, reacts with polyphenol molecules in the lettuce, forming brown pigments.
Because it's brown, or bad.
Not as far as nutritional value. Lettuce that is torn doesn't turn brown as fast though.
Romaine lettuce should be washed and dried before storing in the refrigerator to remove excess moisture. A salad spinner can be very helpful in the drying of lettuce (and other salad ingredients as well). Romaine can be wrapped in a damp cloth and stored in the refrigerator crisper. Romaine lettuce will keep for five to seven days. All types of lettuce should be stored away from ethylene-producing fruits, such as apples, bananas, and pears, because ethylene will cause the lettuce leaves to brown.
to remove brown stains from your teeth you will have to brush them or floss them...
Remove the blue.
oxidation. the oxygen in air reacts with the surface of the newly cut lettuce and turns it brown.. i think the surface of the knife can have a small layer of oxidation on it too, so that can affect the lettuce as well or at least that's what i think happens....... you can get plastic lettuce knives.... Most fruits and vegetables have two chemicals called enzymes and poly-phenols. When these two chemicals combine, they "oxidizes" which turns fruits and vegetables brown. These two chemicals are usually separated by a cell wall which breaks down over time, but cutting and tearing can damage these cell walls causing browning at the edges. Usually metal knives are thought to brown lettuce faster then tearing or using plastic lettuce knives though there is very little support for this. Either method will cause browning, and lettuce is usually consumed quickly after being cut thus browning is not an issue.
It depends how brown it is and with the economy it does