Radicchio
Leaf vegetable / From Wikipedia, the free encyclopedia
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Radicchio (/rəˈdɪkioʊ/ rə-DIK-ee-oh or /rəˈdiːkioʊ/ rə-DEE-kee-oh, Italian: [raˈdikkjo]), sometimes known as Italian chicory because of its common use in Italian cuisine, is a perennial cultivated form of leaf chicory (Cichorium intybus, Asteraceae). It is grown as a leaf vegetable and usually has colorful, white-veined red leaves that form a head. Radicchio has a bitter and spicy taste that mellows if it is grilled or roasted.
Quick Facts Species, Cultivar group ...
Radicchio | |
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Species | Cichorium intybus var. foliosum |
Cultivar group | Radicchio group |
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Quick Facts Nutritional value per 100 g (3.5 oz), Energy ...
Nutritional value per 100 g (3.5 oz) | |
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Energy | 96 kJ (23 kcal) |
4.48 g | |
Sugars | 0.6 g |
Dietary fiber | 0.9 g |
0.25 g | |
1.43 g | |
Vitamins | Quantity %DV† |
Vitamin A equiv. | 8832 μg |
Thiamine (B1) | 1% 0.016 mg |
Riboflavin (B2) | 2% 0.028 mg |
Niacin (B3) | 2% 0.255 mg |
Pantothenic acid (B5) | 5% 0.269 mg |
Vitamin B6 | 3% 0.057 mg |
Folate (B9) | 15% 60 μg |
Vitamin C | 9% 8 mg |
Vitamin E | 15% 2.26 mg |
Vitamin K | 213% 255.2 μg |
Minerals | Quantity %DV† |
Calcium | 1% 19 mg |
Iron | 3% 0.57 mg |
Magnesium | 3% 13 mg |
Manganese | 6% 0.138 mg |
Phosphorus | 3% 40 mg |
Potassium | 10% 302 mg |
Sodium | 1% 22 mg |
Zinc | 6% 0.62 mg |
†Percentages estimated using US recommendations for adults,[1] except for potassium, which is estimated based on expert recommendation from the National Academies.[2] |
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