Endive
Endive (/ˈɛndaɪv, -dɪv, ˈɑːndiːv/) is a leaf vegetable belonging to the genus Cichorium, which includes several similar bitter-leafed vegetables. Species include Cichorium endivia (also called endive), Cichorium pumilum (also called wild endive), and Cichorium intybus (also called chicory). Chicory includes types such as radicchio, puntarelle, and Belgian endive.
| 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 | |
| Vitamins | Quantity %DV† |
| Vitamin A equiv. | 14% 108 μg12% 1300 μg |
| Thiamine (B1) | 7% 0.08 mg |
| Riboflavin (B2) | 6% 0.075 mg |
| Niacin (B3) | 3% 0.4 mg |
| Pantothenic acid (B5) | 18% 0.9 mg |
| Folate (B9) | 36% 142 μg |
| Vitamin C | 8% 6.5 mg |
| Vitamin E | 3% 0.44 mg |
| Vitamin K | 220% 231 μg |
| Minerals | Quantity %DV† |
| Calcium | 5% 52 mg |
| Iron | 6% 0.83 mg |
| Magnesium | 4% 15 mg |
| Manganese | 20% 0.42 mg |
| Phosphorus | 4% 28 mg |
| Potassium | 7% 314 mg |
| Zinc | 8% 0.79 mg |
| |
| †Percentages are roughly approximated using US recommendations for adults. Source: USDA FoodData Central | |
There is considerable confusion between Cichorium endivia and Cichorium intybus.
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