Back الهندباء Arabic هندباء ARZ Radicchio Catalan Radicchio German Salatcikorio Esperanto Cichorium intybus var. foliosum Spanish Txikoria gorri Basque Radicchio French Vörös cikória Hungarian Sawi merah ID
| 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 | 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 |
| Minerals | Quantity %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 (/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.
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