Also indexed as: Italian Chicory
While it’s most commonly eaten raw in salads, radicchio can be
cooked, too.
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.
Buying and storing tips
Radicchio can be found in the produce section of health food stores, specialty markets, and
supermarkets. Look for firm heads with crisp, colorful leaves and no signs of wilting or
browning. Store in a plastic bag in the refrigerator for up to five days.
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
Copyright © 2004 Healthnotes, Inc. All rights reserved.
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The information presented in Foodnotes is for informational
purposes only and was created by a team of U.S. registered dietitians and food experts.
Consult your doctor, practitioner, and/or pharmacist for any health problem and before using
any supplements, making dietary changes, or before making any changes in prescribed
medications. Information expires March 2005.
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