Vegetable
Chicory
Chicory (Cichorium intybus) covers bitter leafy types, forced Belgian endive/witloof chicons, and roots roasted as a coffee extender. Leaves are crisp and pleasantly bitter; forcing yields pale, tight heads milder and more refined. Radicchio is a closely related chicory group. Use raw in salads with fat, fruit, and salt to balance bitterness, or grill and braise until edges caramelise. Belgian endive boats hold salads and dips. Root chicory coffee is traditional in New Orleans and parts of Europe.
Track this ingredient
Cuts & parts
Breeds & varieties
A sample of named types with their own origin and culinary profiles.
Characteristics
Preparations
Provenance
Sources
Traits
Nutrition and pairings
Nutrition
Typical values per 100 g edible portion. Nutrient names open the reference page.
Nutrition Facts
Per 100 g edible portion
Amount per 100 g
- Total Fat 0.29 g
- Saturated Fat 0.05 g
- Trans Fat 0 g
- Monounsaturated Fat 0.05 g
- Polyunsaturated Fat 0.14 g
- Cholesterol 0 mg
- Sodium 20.2 mg
- Salt 0.05 g
- Total Carbohydrate 7.35 g
- Dietary Fibre 2.46 g
- Total Sugars 3.22 g
- Complex / starch 2.11 g
- Protein 2 g
- Water 95 g
- Energy 37.3 kcal
- Water 95 g
- Carbohydrates 7.35 g
- Sugars 3.22 g
- Monosaccharides 2.26 g
- Disaccharides 0.97 g
- Starch 2.11 g
- Amylose 0.53 g
- Amylopectin 1.58 g
- Digestible Starch 1.79 g
- Resistant Starch 0.21 g
- Fibre 2.46 g
- Soluble Fibre 0.86 g
- Insoluble Fibre 1.6 g
- Protein 2 g
- Plant Protein 1.9 g
- Fat 0.29 g
- Saturated Fat 0.05 g
- Monounsaturated Fat 0.05 g
- Polyunsaturated Fat 0.14 g
- Vitamins 99.7 mg
- Vitamin A 20 µg
- Vitamin B1 — Thiamine 0.06 mg
- Vitamin B2 — Riboflavin 0.08 mg
- Vitamin B3 — Niacin 0.63 mg
- Vitamin B5 — Pantothenic Acid 0.31 mg
- Vitamin B6 0.15 mg
- Vitamin B7 — Biotin 1.5 µg
- Vitamin B9 — Folate 30.2 µg
- Vitamin C 22 mg
- Vitamin E 0.39 mg
- Vitamin K 24.4 µg
- Minerals 361 mg
- Major Minerals 354 mg
- Trace Minerals 6.6 mg
- Salt 0.05 g
- Sodium Chloride 0.05 g
Vitamins
vitamin-c: 22 · vitamin-a: 20 · vitamin-b1-thiamine: 0.06 · vitamin-b2-riboflavin: 0.08 · vitamin-b3-niacin: 0.63 · vitamin-b5-pantothenic-acid: 0.31 · vitamin-b6: 0.15 · vitamin-b7-biotin: 1.5 · vitamin-b9-folate: 30.2 · vitamin-e: 0.39 · vitamin-k: 24.4 ·
Minerals
Sodium: 20.19 · Potassium: 297 · Calcium: 37 · Iron: 1.2 · Zinc: 0.4 · Iodine: 5 ·
Most vegetables are high-water, low-energy, with fibre and potassium ahead of protein.
History
Wild chicory was used as a bitter green and medicinal plant around the Mediterranean.
Belgian gardeners perfected dark-forced witloof chicory.
Roasted chicory root became a widespread coffee substitute and blender.
Italian radicchio selections defined regional bitter salad culture.