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Endive

Endive, raw
Nutritional value per 100 g (3.5 oz)
Energy 71 kJ (17 kcal)
3.35 g
Dietary fiber 3.1 g
0.2 g
1.25 g
Vitamins
Vitamin A equiv.
(14%)
108 μg
(12%)
1300 μg
Thiamine (B1)
(7%)
0.08 mg
Riboflavin (B2)
(6%)
0.075 mg
Niacin (B3)
(3%)
0.4 mg
Pantothenic acid (B5)
(18%)
0.9 mg
Folate (B9)
(36%)
142 μg
Vitamin C
(8%)
6.5 mg
Vitamin E
(3%)
0.44 mg
Vitamin K
(220%)
231 μg
Minerals
Calcium
(5%)
52 mg
Iron
(6%)
0.83 mg
Magnesium
(4%)
15 mg
Manganese
(20%)
0.42 mg
Phosphorus
(4%)
28 mg
Potassium
(7%)
314 mg
Zinc
(8%)
0.79 mg

Percentages are roughly approximated using US recommendations for adults.
Source: USDA Nutrient Database

Endive (/ˈɛndv/ or /ˈɑːndiv/) is a leaf vegetable belonging to the genus Cichorium, which includes several similar bitter leafed vegetables. Species include Cichorium endivia (also called endive), Cichorium pumilum (also called wild endive), and Cichorium intybus (also called common chicory). Common chicory includes types such as radicchio, puntarelle, and Belgian endive.

There is considerable confusion between Cichorium endivia and Cichorium intybus.

Endive is rich in many vitamins and minerals, especially in folate and vitamins A and K, and is high in fiber.

There are two main varieties of cultivated C. endivia endive:

Frisée

Cichorium intybus endive is popular in Europe, and is also known as leaf chicory.

Catalogna, also called asparagus endive

Puntarelle, the prized central stalks of the Catalogna endive

Belgian endive



  • Curly endive, or frisée (var crispum). This type has narrow, green, curly outer leaves. It is sometimes called chicory in the United States and is called chicorée frisée in French. Further confusion results from the fact that frisée also refers to greens lightly wilted with oil.
  • Escarole, or broad-leaved endive (var latifolia), has broad, pale green leaves and is less bitter than the other varieties. Varieties or names include broad-leaved endive, Bavarian endive, Batavian endive, grumolo, scarola, and scarole. It is eaten like other greens, sauteed, chopped into soups and stews, or as part of a green salad.
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Wikipedia

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