Radicchio
Radicchio (/rəˈdɪkioʊ/ rə-DIK-ee-oh or /rəˈdiːkioʊ/ rə-DEE-kee-oh, Italian: [raˈdikkjo]), sometimes known as Italian chicory because of its common use in Italian cuisine, is a perennial cultivated form of leaf chicory (Cichorium intybus, Asteraceae). It is grown as a leaf vegetable and usually has colorful, white-veined red leaves that form a head. Radicchio has a bitter and spicy taste that mellows if it is grilled or roasted.
| Radicchio | |
|---|---|
| Species | Cichorium intybus var. foliosum |
| Cultivar group | Radicchio group |
| Nutritional value per 100 g (3.5 oz) | |
|---|---|
| Energy | 96 kJ (23 kcal) |
4.48 g | |
| Sugars | 0.6 g |
| Dietary fiber | 0.9 g |
0.25 g | |
1.43 g | |
| Vitamins | Quantity %DV† |
| Vitamin A equiv. | 8832 μg |
| Thiamine (B1) | 1% 0.016 mg |
| Riboflavin (B2) | 2% 0.028 mg |
| Niacin (B3) | 2% 0.255 mg |
| Pantothenic acid (B5) | 5% 0.269 mg |
| Vitamin B6 | 4% 0.057 mg |
| Folate (B9) | 15% 60 μg |
| Vitamin C | 10% 8 mg |
| Vitamin E | 15% 2.26 mg |
| Vitamin K | 243% 255.2 μg |
| Minerals | Quantity %DV† |
| Calcium | 2% 19 mg |
| Iron | 4% 0.57 mg |
| Magnesium | 4% 13 mg |
| Manganese | 7% 0.138 mg |
| Phosphorus | 6% 40 mg |
| Potassium | 10% 302 mg |
| Sodium | 1% 22 mg |
| Zinc | 7% 0.62 mg |
| |
| †Percentages are roughly approximated using US recommendations for adults. Source: USDA FoodData Central | |
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