Radicchio

Radicchio
SpeciesCichorium intybus var. foliosum
Cultivar groupRadicchio group
Radicchio, raw
Nutritional value per 100 g (3.5 oz)
Energy96 kJ (23 kcal)
4.48 g
Sugars0.6 g
Dietary fiber0.9 g
0.25 g
1.43 g
Vitamins and minerals
VitaminsQuantity
%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
3%
0.057 mg
Folate (B9)
15%
60 μg
Vitamin C
9%
8 mg
Vitamin E
15%
2.26 mg
Vitamin K
213%
255.2 μg
MineralsQuantity
%DV
Calcium
1%
19 mg
Iron
3%
0.57 mg
Magnesium
3%
13 mg
Manganese
6%
0.138 mg
Phosphorus
3%
40 mg
Potassium
10%
302 mg
Sodium
1%
22 mg
Zinc
6%
0.62 mg

Percentages estimated using US recommendations for adults,[1] except for potassium, which is estimated based on expert recommendation from the National Academies.[2]

Radicchio (/rəˈdɪki/ rə-DIK-ee-oh or /rəˈdki/ 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.

  1. ^ 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.
  2. ^ 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.