Endive
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| Endive | |
|---|---|
| Escarole endive | |
| Scientific classification | |
| Kingdom: | Plantae |
| (unranked): | Angiosperms |
| (unranked): | Eudicots |
| (unranked): | Asterids |
| Order: | Asterales |
| Family: | Asteraceae |
| Genus: | Cichorium |
| Species: | C. endivia |
| Binomial name | |
| Cichorium endivia L. | |
| Nutritional value per 100 g (3.5 oz) | |
|---|---|
| Energy | 71 kJ (17 kcal) |
| Carbohydrates | 3.35 g |
| - Dietary fiber | 3.1 g |
| Fat | 0.2 g |
| Protein | 1.25 g |
| Vitamin A equiv. | 108 μg (14%) |
| - beta-carotene | 1300 μg (12%) |
| Thiamine (vit. B1) | 0.08 mg (7%) |
| Riboflavin (vit. B2) | 0.075 mg (6%) |
| Niacin (vit. B3) | 0.4 mg (3%) |
| Pantothenic acid (B5) | 0.9 mg (18%) |
| Folate (vit. B9) | 142 μg (36%) |
| Vitamin C | 6.5 mg (8%) |
| Vitamin E | 0.44 mg (3%) |
| Vitamin K | 231 μg (220%) |
| Calcium | 52 mg (5%) |
| Iron | 0.83 mg (6%) |
| Magnesium | 15 mg (4%) |
| Manganese | 0.42 mg (20%) |
| Phosphorus | 28 mg (4%) |
| Potassium | 314 mg (7%) |
| Zinc | 0.79 mg (8%) |
| Link to USDA Database entry Percentages are relative to US recommendations for adults. Source: USDA Nutrient Database | |
Endive (pron.: /ˈɛndɪv/[1] or /ˈɛndaɪv/), Cichorium endivia, is a leaf vegetable belonging to the daisy family. Endive can be cooked or used raw in salads.
[edit]Description
Endive belongs to the chicory genus, which includes several similar bitter leafed vegetables. Species include endive (Cichorium endivia), Cichorium pumilum, and common chicory (Cichorium intybus). Common chicory includes chicory types such as radicchio, puntarelle, and Belgian endive. There is considerable confusion between Cichorium endivia and Cichorium intybus.[2][3]
Endive is rich in many vitamins and minerals, especially in folate and vitamins A and K, and is high in fiber. Endive is also a common name for some types of chicory (Cichorium intybus).
There are two main varieties of cultivated 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 calledchicorée frisée in French. Further confusion results from the fact that frisée also refers to a technique in which greens are 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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