Vegetable
Peel
Peel of Endive is a distinct kitchen form used when recipes want this specific yield or texture rather than the whole ingredient. plant ingredient with cultivar-driven sweetness, acid or starch. Handle by the moisture and perishability of endive: keep cold if fresh, dry if shelf-stable. Cook with methods that suit its size and texture. ripeness and cut size drive timing more than complex technique. Pairs with salt, fat, acid, herbs matched to the plant. Taste a scrap if quality seems uncertain before committing a whole batch.
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Characteristics
Preparations
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 0.31 g
- Saturated Fat 0.05 g
- Trans Fat 0 g
- Monounsaturated Fat 0.05 g
- Polyunsaturated Fat 0.15 g
- Cholesterol 0 mg
- Sodium 20.1 mg
- Salt 0.05 g
- Total Carbohydrate 6.85 g
- Dietary Fibre 4.79 g
- Total Sugars 3.07 g
- Complex / starch 1.9 g
- Protein 1.99 g
- Water 77.2 g
- Energy 26.8 kcal
- Water 77.2 g
- Carbohydrates 6.85 g
- Protein 1.99 g
- Fat 0.31 g
- Saturated Fat 0.05 g
- Monounsaturated Fat 0.05 g
- Polyunsaturated Fat 0.15 g
- Omega-3 0.02 g
- Vitamins 82.1 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.05 mg
- Vitamin B2 — Riboflavin 0.07 mg
- Vitamin B3 — Niacin 0.7 mg
- Vitamin B5 — Pantothenic Acid 0.35 mg
- Vitamin B6 0.17 mg
- Vitamin B7 — Biotin 1.7 µg
- Vitamin B9 — Folate 34 µg
- Vitamin C 2 mg
- Vitamin E 0.45 mg
- Vitamin K 27.6 µg
- Minerals 290 mg
- Major Minerals 288 mg
- Trace Minerals 1.5 mg
- Iron 1.5 mg
- Salt 0.05 g
Vitamins
vitamin-c: 2 · vitamin-a: 15 · vitamin-b1-thiamine: 0.05 · vitamin-b2-riboflavin: 0.07 · vitamin-b3-niacin: 0.7 · vitamin-b5-pantothenic-acid: 0.35 · vitamin-b6: 0.17 · vitamin-b7-biotin: 1.7 · vitamin-b9-folate: 34 · vitamin-e: 0.45 · vitamin-k: 27.6 ·
Minerals
Peel and rind are fibre-rich outer tissues with concentrated pigments.
History
Market gardeners and growers selected endive for flavour, yield and keeping quality, including named peel portions.
Market gardeners and growers selected endive for flavour, yield and keeping quality, including named peel portions.
Market gardeners and growers selected endive for flavour, yield and keeping quality, including named peel portions.