Endive is a refined form of chicory breeding and is therefore not related to other leafy vegetables.  Instead, it is related to chicory and radicchio, even if it seems at first glance this is not necessarily how it appears. 

Botanically, it is allocated to leafy vegetables. Its homeland stretches from the Mediterranean to Central Asia. Endive was already used as a vegetable at the time of the ancient Egyptians. It has been eaten as salad in our part of Europe since the 13th century. The milky liquid present in its leaves, as well as in chicory, contains a bitter substance that stimulates appetite and digestion. Endive is cultivated domestically outdoors and is delivered fresh to the market.

Season: From June to December

Nutritional Value Table

per 100 g edible portion
Energy Nutrients Minerals Vitamins
16 kcal Protein 1.8 g Sodium 43 mg B2 0.12 mg
68 kJ Fat 0.2 g Potassium 330 mg C 9 mg
  Carbohydrates 1.2 g Calcium 54 mg E 1 mg
  Dietary fibres 1.2 g Phosphorus 54 mg Betacarotene 890 µg
    Magnesium 10 mg Folic acid 109 µg

Energy: 16 kcal, 68 kJ

Nutrients: Protein 1.8 g, Fat 0.2 g, Carbohydrates 1.2 g, Dietary fibres 1.2 g

Minerals: Sodium 43 mg, Potassium 330 mg, Calcium 54 mg, Phosphorus 54 mg, Magnesium 10 mg

Vitamins: B2 0.12 mg, C 9 mg, E 1 mg, Betacarotene 890 µg, Folic acid 109 µg

Did you know...?

Endive belongs to the nutritious green leafy vegetables group and contains lots of potassium and beta-carotene.

1 portion a day corresponds to:

A half of an endive salad head