Vegetable
Endive
Endive in English may mean Belgian endive (witloof chicory)—tight, pale, boat-shaped chicons forced in the dark—or curly endive (frisée) and related Cichorium greens. Belgian endive is crisp, mildly bitter, and elegant raw as salad boats or braised with butter and cheese until sweet. Frisée is frilly, more assertive, and classic with hot bacon dressing. French and Belgian cookery braise, gratinate, and salad the pale chicons; bitter-leaf salads across Europe mix frisée with milder greens. Keep Belgian endive away from light to prevent greening and harsh bitterness. Choose firm, closed heads with yellow tips, not green or browning edges. A brief braise or grill tames bitterness without losing structure.
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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 0.3 g
- Saturated Fat 0.05 g
- Trans Fat 0 g
- Monounsaturated Fat 0.05 g
- Polyunsaturated Fat 0.15 g
- Cholesterol 0 mg
- Sodium 20 mg
- Salt 0.05 g
- Total Carbohydrate 6.57 g
- Dietary Fibre 2.38 g
- Total Sugars 3.12 g
- Complex / starch 2.13 g
- Protein 2.01 g
- Water 91.9 g
- Energy 36.9 kcal
- Water 91.9 g
- Carbohydrates 6.57 g
- Sugars 3.12 g
- Monosaccharides 2.18 g
- Disaccharides 0.94 g
- Starch 2.13 g
- Amylose 0.53 g
- Amylopectin 1.6 g
- Digestible Starch 1.81 g
- Resistant Starch 0.21 g
- Fibre 2.38 g
- Soluble Fibre 0.83 g
- Insoluble Fibre 1.55 g
- Protein 2.01 g
- Plant Protein 1.91 g
- Fat 0.3 g
- Saturated Fat 0.05 g
- Monounsaturated Fat 0.05 g
- Polyunsaturated Fat 0.15 g
- Vitamins 107 mg
- Vitamin A 20 µg
- Vitamin B1 — Thiamine 0.07 mg
- Vitamin B2 — Riboflavin 0.09 mg
- Vitamin B3 — Niacin 0.67 mg
- Vitamin B5 — Pantothenic Acid 0.33 mg
- Vitamin B6 0.16 mg
- Vitamin B7 — Biotin 1.6 µg
- Vitamin B9 — Folate 32.1 µg
- Vitamin C 26 mg
- Vitamin E 0.42 mg
- Vitamin K 26 µg
- Minerals 488 mg
- Major Minerals 482 mg
- Trace Minerals 6 mg
- Salt 0.05 g
- Sodium Chloride 0.05 g
Vitamins
vitamin-c: 26 · vitamin-a: 20 · vitamin-b1-thiamine: 0.07 · vitamin-b2-riboflavin: 0.09 · vitamin-b3-niacin: 0.67 · vitamin-b5-pantothenic-acid: 0.33 · vitamin-b6: 0.16 · vitamin-b7-biotin: 1.6 · vitamin-b9-folate: 32.1 · vitamin-e: 0.42 · vitamin-k: 26 ·
Minerals
Sodium: 20.04 · Potassium: 421 · Calcium: 41 · Iron: 0.6 · Zinc: 0.4 · Iodine: 5 ·
Most vegetables are high-water, low-energy, with fibre and potassium ahead of protein.
History
Endive was used as a vegetable food in regional diets long before industrial packing and global year-round supply.
Trade, migration, and selection spread distinctive Endive types and preparations into new climates and cuisines.
Modern production, storage, and transport made Endive a regular purchase far from where it is grown or raised.
Cooks now treat Endive as both staple and specialty, with more attention to provenance, variety, and form.