Escarole
| 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 (/ˈɛndaɪv/ 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
...
Wikipedia