Chicory or Belgian endive is a leafy vegetable and is botanically known as the chicory plant.

Chicory is closely related to the radicchio. Crosses between the radicchio and chicory resulted in the less well-known red-leaf chicory. Years ago, the chicory root was roasted and added to coffee. Today we enjoy chicory sprouts as a salad or a vegetable. Chicory cultivation is carried out in two stages: First, the sprouting beet root is pulled from the field and then taken to specially darkened greenhouses. No chlorophyll develops in the leaves when chicory is grown in the dark; thus it retains a pale, yellow colour. This is not just for appearance because if chlorophyll were allowed to develop, it would impart a bitter taste.  So thanks to this procedure, there is little bitterness.

Season: From October to May

Nutritional Value Table

per 100 g edible portion
Energy Nutrients Minerals Vitamins
14 kcal Protein 1 g Sodium 4 mg Betacarotene 3530 µg
56 kJ Fat 0.2 g Potassium 205 mg C 5 mg
  Carbohydrates 0.7 g Calcium 20 mg B5 0.4 mg
  Dietary fibres 2.5 g Phosphorus 25 mg B3 0.3 mg
    Magnesium 10 mg E 0.1 mg

Energy: 14 kcal, 56 kJ

Nutrients: Protein 1 g, Fat 0.2 g, Carbohydrates 0.7 g, Dietary fibres 2.5 g

Minerals: Sodium 4 mg, Potassium 205 mg, Calcium 20 mg, Phosphorus 25 mg, Magnesium 10 mg

Vitamins: Betacarotene 3530 µg, C 5 mg, B5 0.4 mg, B3 0.3 mg, E 0.1 mg

Did you know...?

Chicory contains a wide range of different minerals and bitter substances that are good for the digestive system.

1 portion a day corresponds to:

One chicory sprout.