Radicchio

Radicchio belongs to the group of composite plants or the daisy family and is a relative of white chicory witloof, as well as of endive. It is also known cicorino rosso.

Depending on its variety, the radicchio’s shape is small, spherical or elongated with lattice-like lettuce heads. Radicchio is usually eaten as a salad but it is a leafy vegetable. You can also cook or bake its red leaves into warm dishes such as in a gratin or as a garnish vegetable. It’s typical for red chicory to have a bitter taste. The bitter substance intybin, is mainly found in its noticeable white panicles which appear as a network of veins on its leaves. Radicchio is very low in calories, but still provides valuable minerals such as potassium, calcium, magnesium and vitamins such as vitamin C.

Season: from June to February


Nutritional Value Table

per 100 g edible portion
Energy Nutrients Minerals Vitamins
14 kcal Protein 1.2 g Sodium 10 mg Folate 34 µg
57 kJ Fat 0.2 g Potassium 240 mg B1 0.07 mg
  Carbohydrates 1.5 g Calcium 40 mg B6 0.04 mg
  Dietary Fibers 1.6 g Phosphorus 27 mg C 28 mg
    Magnesium 11 mg E 0.5 mg
       

Energy: 14 kcal, 57 kJ

Nutrients: Protein 1.2 g, Fat 0.2 g, Carbohydrates 1.5 g, Dietary Fibers 1.6 g

Minerals: Sodium 10 mg, Potassium 240 mg, Calcium 40 mg, Phosphorus 27 mg, Magnesium 11 mg

Vitamins: Folate 34 µg, B1 0.07 mg, B6 0.04 mg, C 28 mg, E 0.5 mg

Did you know...?

Radicchio heads are best stored wrapped in paper and then refrigerated. They should be used as soon as possible. Radicchio can quickly spoil it there is too much moisture in its leaves.

1 portion a day corresponds to:

One Small Head of Radicchio