Endive
Cichorium intybus
| Nutritional value per 100 g (3.5 oz) | |
|---|---|
| Energy | 71 kJ (17 kcal) |
3.35 g | |
| Dietary fiber | 3.1 g |
0.2 g | |
1.25 g | |
Niacin (B3) | 3% 0.4 mg |
| Pantothenic acid (B5) | 18% 0.9 mg |
| Folate (B9) | 36% 142 μg |
| Vitamin C | 7% 6.5 mg |
| Vitamin E | 3% 0.44 mg |
| Vitamin K | 193% 231 μg |
| Minerals | Quantity %DV† |
| Calcium | 4% 52 mg |
| Iron | 5% 0.83 mg |
| Magnesium | 4% 15 mg |
| Manganese | 18% 0.42 mg |
| Phosphorus | 2% 28 mg |
| Potassium | 10% 314 mg |
| Zinc | 7% 0.79 mg |
| †Percentages estimated using US recommendations for adults,[1] except for potassium, which is estimated based on expert recommendation from the National Academies.[2] | |
Endive (Cichorium intybus (also called chicory). Chicory includes types such as radicchio, puntarelle, and Belgian endive.
There is considerable confusion between Cichorium endivia and Cichorium intybus.[4][5]
Cichorium endivia
There are two main varieties of cultivated C. endivia chicon:
- Curly endive, or frisée (var. crispum). This type has narrow, green, curly outer leaves. It is sometimes called chicory in the United States and is called chicorée frisée in French. Further confusion results from the fact that frisée also refers to greens lightly wilted with oil.
- Escarole, or broad-leaved endive (var. latifolia), has broad, pale green leaves and is less bitter than the other varieties. Varieties or names include broad-leaved Batavian endive, grumolo, scarola, and scarole. It is eaten like other greens, sauteed, chopped into soups and stews, or as part of a green salad.
-
Frisée
Cichorium intybus
Cichorium intybus endive is popular in Europe, and is also known as leaf chicory.
-
![Catalogna, also called asparagus endive[6]](//upload.wikimedia.org/wikipedia/commons/thumb/0/00/Cicoria_catalogna%2C_Italia%2C_supermarket.jpg/120px-Cicoria_catalogna%2C_Italia%2C_supermarket.jpg)
Catalogna, also called asparagus endive[6] -
![Puntarelle, the prized central stalks of the Catalogna endive[7]](//upload.wikimedia.org/wikipedia/commons/thumb/f/f0/Cicoria_puntarelle_Torino.JPG/120px-Cicoria_puntarelle_Torino.JPG)
Puntarelle, the prized central stalks of the Catalogna endive[7] -
Belgian endive
![Catalogna, also called asparagus endive[6]](/File:Cicoria_catalogna,_Italia,_supermarket.jpg)
![Puntarelle, the prized central stalks of the Catalogna endive[7]](/File:Cicoria_puntarelle_Torino.JPG)
Chemical constituents
Endive is rich in many vitamins and minerals, especially in folate and vitamins A and K, and is high in fiber. It also contains kaempferol.[8]
References
- ^ United States Food and Drug Administration (2024). "Daily Value on the Nutrition and Supplement Facts Labels". Retrieved 2024-03-28.
- )
- ISBN 978-0-521-15255-6.
- ^ "Chicory and Endive". Innvista. 2013-07-31. Retrieved 2013-08-18.
- ^ "Endive | Archives | Aggie Horticulture". Plantanswers.tamu.edu. Retrieved 2013-08-18.
- ^ Anderson, B. (2001), The Foods of Italy: The Quality of Life, Italian Trade Commission, p. 147
- ISBN 9780684813257
- ^ DuPont, M. S., Day, A. J., Bennett, R. N., Mellon, F. A., Kroon, P. A., Absorption of kaempferol from endive, a source of kaempferol-3-glucuronide, in humans, Eur J Clin Nutr 2004 Jun;58(6):947-54
External links
Media related to Endive at Wikimedia Commons
Endive at the Wikibooks Cookbook subproject- Chisholm, Hugh, ed. (1911). . Encyclopædia Britannica (11th ed.). Cambridge University Press.
- . Collier's New Encyclopedia. 1921.
