Introduction:
Radicchio is a cultivar from the chicory family. Its leaves are thick and strong, wine-red to purple with white leaf veins. It tastes tart and slightly bitter. The head is about the size of an orange.
Use/Preparation:
The lettuce is mostly eaten raw and tastes best mixed with mild leaf salads. But it is also a delight warm, steamed, grilled or gratinated, in risotto and pasta dishes. The bitter taste can be softened by removing the thick midribs.
Health:
Radicchio is a supplier of a variety of vitamins and minerals such as vitamin C, A, B vitamins, calcium and potassium. The contained bitter substance intybin, which is primarily stored in the leaf veins, stimulates the bile flow and thus has a digestive and appetite stimulating effect.
Alternatives:
Chicory and endive are related to radicchio. Both types of lettuce have a similar bitter taste.
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| Average nutritional values | per 100 g |
|---|---|
| Energy (kcal/kJ) | 16/69 |
| Fat | 0,2 g |
| Healthy fatty acids | 0,04 g |
| Carbohydrates | 1,5 g |
| Sugar | 1,5 g |
| Protein | 1,2 g |
| Salt | 0 g |
