Vegetable
Radicchio
Radicchio is a bitter chicory (Cichorium intybus) grown for tight wine-red heads with white ribs, or looser elongated Treviso types. Flavour is pleasantly bitter and nutty when raw; grilling or roasting caramelises edges and softens the bite. It is a salad and grill vegetable, not a sweet lettuce. Tear into bitter salads with orange and nuts, grill wedges with balsamic, or shred into risotto. Salt and fat tame bitterness. Keep cold; cut heads brown at the edges after a few days.
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A sample of named types with their own origin and culinary profiles.
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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 0.16 g
- Cholesterol 0 mg
- Sodium 19.6 mg
- Salt 0.05 g
- Total Carbohydrate 6.66 g
- Dietary Fibre 2.42 g
- Total Sugars 2.98 g
- Complex / starch 2.12 g
- Protein 1.93 g
- Water 91 g
- Energy 35 kcal
- Water 91 g
- Carbohydrates 6.66 g
- Sugars 2.98 g
- Monosaccharides 2.08 g
- Disaccharides 0.9 g
- Starch 2.12 g
- Amylose 0.53 g
- Amylopectin 1.59 g
- Digestible Starch 1.8 g
- Resistant Starch 0.21 g
- Fibre 2.42 g
- Soluble Fibre 0.85 g
- Insoluble Fibre 1.57 g
- Protein 1.93 g
- Plant Protein 1.83 g
- Fat 0.29 g
- Saturated Fat 0.05 g
- Monounsaturated Fat 0.05 g
- Polyunsaturated Fat 0.16 g
- Vitamins 113 mg
- Vitamin A 20 µg
- Vitamin B1 — Thiamine 0.06 mg
- Vitamin B2 — Riboflavin 0.08 mg
- Vitamin B3 — Niacin 0.61 mg
- Vitamin B6 0.15 mg
- Vitamin B7 — Biotin 1.5 µg
- Vitamin B9 — Folate 29.1 µg
- Vitamin C 37 mg
- Vitamin E 0.38 mg
- Vitamin K 23.5 µg
- Minerals 510 mg
- Major Minerals 504 mg
- Trace Minerals 6.1 mg
- Salt 0.05 g
- Sodium Chloride 0.05 g
Vitamins
vitamin-c: 37 · vitamin-a: 20 · vitamin-b1-thiamine: 0.06 · vitamin-b2-riboflavin: 0.08 · vitamin-b3-niacin: 0.61 · vitamin-b5-pantothenic-acid: 0.3 · vitamin-b6: 0.15 · vitamin-b7-biotin: 1.5 · vitamin-b9-folate: 29.1 · vitamin-e: 0.38 · vitamin-k: 23.5 ·
Minerals
Sodium: 19.59 · Potassium: 432 · Calcium: 52 · Iron: 0.7 · Zinc: 0.4 · Iodine: 5 ·
Most vegetables are high-water, low-energy, with fibre and potassium ahead of protein.
History
Mediterranean farmers selected bitter chicories as winter salad greens.
Veneto growers refined red radicchio types including Chioggia and Treviso.
Radicchio entered northern European and American winter salad markets.
Grilled radicchio became a standard restaurant bitter vegetable.