| 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 | |||||||||||||||||||||||||||||||||||||||||||||||||
| |||||||||||||||||||||||||||||||||||||||||||||||||
| †Percentages estimated using US recommendations for adults,[1] except for potassium, which is estimated based on expert recommendation from the National Academies.[2] | |||||||||||||||||||||||||||||||||||||||||||||||||
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.
- ^ United States Food and Drug Administration (2024). "Daily Value on the Nutrition and Supplement Facts Labels". FDA. Archived from the original on 2024-03-27. Retrieved 2024-03-28.
- ^ National Academies of Sciences, Engineering, and Medicine; Health and Medicine Division; Food and Nutrition Board; Committee to Review the Dietary Reference Intakes for Sodium and Potassium (2019). Oria, Maria; Harrison, Meghan; Stallings, Virginia A. (eds.). Dietary Reference Intakes for Sodium and Potassium. The National Academies Collection: Reports funded by National Institutes of Health. Washington, DC: National Academies Press (US). ISBN 978-0-309-48834-1. PMID 30844154. Archived from the original on 2024-05-09. Retrieved 2024-06-21.