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RADICCHIO
This member of the chicory family (radicchio is actually red-leafed Italian chicory) has recently become a trendy vegetable. It has a fresh, delicate bitterness that lends itself especially well to salads.
Varieties
Several varieties of radicchio are grown, but the two most commonly available are Verona, which grows in small, loose heads with burgundy leaves and white ribs, and Treviso, which has leaves that are narrower and more pointed, and tighter, more tapered heads. Other varieties have variegated or speckled leaves in shades of pink, red, and green.
Availability
Radicchio is available all year long and is at its peak from mid-winter to early spring.
Preparation, uses, and tips
Wash radicchio just before using. While it’s most commonly eaten raw in salads, it can also be cooked. Try braising it in olive oil with a little minced garlic.
Nutritional Highlights
Radicchio, 1 cup (40g) (raw, shredded)
Calories: 9.2
Protein: 0.57g
Carbohydrate: 1.79g
Total Fat: 0.10g
Fiber: 0.36g
Health benefits and concerns
Health benefits and
concerns for vegetables
Many health benefits and concerns associated with this food are applicable to other
vegetables. Read about health benefits and
concerns for vegetables for a full description.
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