Endive

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Template:Short description

A broad-leaved endive cultivar of species Cichorium endivia
An heirloom endive cultivar of species Cichorium intybus

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Endive, raw
Nutritional value per 100 g (3.5 oz)
Energy71 kJ (17 kcal)
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3.35 g
Dietary fiber3.1 g
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0.2 g
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1.25 g
Vitamins and minerals
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VitaminsQuantity
%DV†
Vitamin A equiv.
12%
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
7%
6.5 mg
Vitamin E
3%
0.44 mg
Vitamin K
193%
231 μg
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MineralsQuantity
%DV†
Calcium
4%
52 mg
Iron
5%
0.83 mg
Magnesium
4%
15 mg
Manganese
18%
0.42 mg
Phosphorus
2%
28 mg
Potassium
10%
314 mg
Zinc
7%
0.79 mg
Link to USDA Database entry
†Percentages estimated using US recommendations for adults,[1] except for potassium, which is estimated based on expert recommendation from the National Academies.[2]

Endive (/ˈɛndaɪv, -dɪv, ˈɑːndiːv/)[3] 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 chicory). Chicory includes types such as radicchio, puntarelle, and Belgian endive.

There is considerable confusion between Cichorium endivia and Cichorium intybus.[4][5]

Cichorium endivia

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

  • 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 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. In parts of Southern Italy, escarole is commonly cooked through smothering, and at Christmas in Naples is eaten stuffed with raisins, pine nuts, olives, capers, cheese and breadcrumbs.[6]
  • Frisée
    Frisée

Cichorium intybus

Script error: No such module "Labelled list hatnote". Cichorium intybus endive is popular in Europe, and is also known as leaf chicory.

  • Catalogna, also called asparagus endive[7]
    Catalogna, also called asparagus endive[7]
  • Puntarelle, the prized central stalks of the Catalogna endive[8]
    Puntarelle, the prized central stalks of the Catalogna endive[8]
  • Belgian endive
    Belgian endive

Chemical constituents

Endive is rich in many vitamins and minerals, especially in folate and vitamins A and K, and is high in fiber. It also contains kaempferol.[9]

References

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  1. ^ Page Module:Citation/CS1/styles.css has no content.United States Food and Drug Administration (2024). "Daily Value on the Nutrition and Supplement Facts Labels". FDA. Archived from the original on 2024-03-27. Retrieved 2024-03-28.
  2. ^ Page Module:Citation/CS1/styles.css has no content."TABLE 4-7 Comparison of Potassium Adequate Intakes Established in This Report to Potassium Adequate Intakes Established in the 2005 DRI Report". p. 120. In: Page Module:Citation/CS1/styles.css has no content.Stallings, Virginia A.; Harrison, Meghan; Oria, Maria, eds. (2019). "Potassium: Dietary Reference Intakes for Adequacy". Dietary Reference Intakes for Sodium and Potassium. pp. 101–124. doi:10.17226/25353. ISBN 978-0-309-48834-1. PMID 30844154. Template:NCBIBook.
  3. ^ Template:Cite EPD
  4. ^ Page Module:Citation/CS1/styles.css has no content."Chicory and Endive". Innvista. 2013-10-21. Archived from the original on 2013-10-21. Retrieved 2024-09-16.
  5. ^ Page Module:Citation/CS1/styles.css has no content."Endive | Archives | Aggie Horticulture". Plantanswers.tamu.edu. Retrieved 2013-08-18.
  6. ^ Page Module:Citation/CS1/styles.css has no content.Schwartz, Arthur (1998). Naples at Table: Cooking in Campania. New York: HarperCollins. pp. 340–342. ISBN 0-06-018261-X.
  7. ^ Page Module:Citation/CS1/styles.css has no content.Anderson, B. (2001), The Foods of Italy: The Quality of Life, Italian Trade Commission, p. 147
  8. ^ Page Module:Citation/CS1/styles.css has no content.Kasper, L.R. (1999), The Italian Country Table, Scribner, ISBN 9780684813257
  9. ^ DuPont, M. S., Day, A. J., Bennett, R. N., Mellon, F. A., Kroon, P. A., Absorption of kaempferol from endive, a source of kaempferol-3-glucuronide, in humans, Eur J Clin Nutr 2004 Jun;58(6):947-54
  • Page Template:Sister-inline/styles.css has no content.Script error: No such module "Sister project logo". Media related to Script error: No such module "Commons link". at Wikimedia Commons
  • Page Template:Sister-inline/styles.css has no content.Script error: No such module "Sister project logo". Endive at the Wikibooks Cookbook subproject
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sv:Frisésallat

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