Introduction:
Chicory is a leafy vegetable grown in the dark from the root of the chicory. It is white with pale yellow leaf tips and has a bitter note. Care should also be taken to store it in a dark environment. Light causes it to discolour and it quickly becomes bitter.
Use/Preparation:
As a rule, the very bitter stalk should be removed before preparation. It can be eaten raw as a salad (e.g. with fresh orange fillets), with dip, stewed, stuffed, baked or as a casserole.
Health:
The bitter substances it contains are good for digestion, metabolism and circulation. Chicory is rich in the minerals potassium and zinc and provides vitamins A, B and C. Inulin, a dietary fibre of chicory, has a positive effect on the intestinal flora and allows the blood sugar level to rise slowly.
Alternatives:
Various (leaf) salads can replace the vegetables. Radicchio is most similar in taste to chicory and has comparable properties and nutritional values.
Back to tested foodsRelevance for intolerances
| Average nutritional values | per 100 g |
|---|---|
| Energy (kcal/kJ) | 17/71 |
| Fat | 0,1 g |
| Healthy fatty acids | 0 g |
| Carbohydrates | 4 g |
| Sugar | 0 g |
| Protein | 0,9 g |
| Salt | 0 g |
