Endive

In today's world, Endive has become a topic of great relevance and interest for people of all ages and from different fields. With the advancement of technology and globalization, Endive has acquired unprecedented importance in today's society. Whether it is an emerging phenomenon, a relevant figure, a key concept or a historical event, Endive has captured the attention and curiosity of millions of individuals around the world. In this article, we will thoroughly explore all aspects related to Endive, from its origin and evolution to its impact on today's society.

A broad-leaved endive cultivar of species Cichorium endivia
An heirloom endive cultivar of species Cichorium intybus
Endive, raw
Nutritional value per 100 g (3.5 oz)
Energy71 kJ (17 kcal)
3.35 g
Dietary fiber3.1 g
0.2 g
1.25 g
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
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, except for potassium, which is estimated based on expert recommendation from the National Academies.

Endive (/ˈɛndaɪv, -dɪv, ˈɑːndiːv/) 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.

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.
  • Frisée
    Frisée

Cichorium intybus

Main articles: Puntarelle and Chicory

Cichorium intybus endive is popular in Europe, and is also known as leaf chicory.

  • Catalogna, also called asparagus endive
    Catalogna, also called asparagus endive
  • Puntarelle, the prized central stalks of the Catalogna endive
    Puntarelle, the prized central stalks of the Catalogna endive
  • 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.

References

  1. ^ United States Food and Drug Administration (2024). "Daily Value on the Nutrition and Supplement Facts Labels". Retrieved 2024-03-28.
  2. ^ National Academies of Sciences, Engineering, and Medicine; Health and Medicine Division; Food and Nutrition Board; Committee to Review the Dietary Reference Intakes for Sodium and Potassium (2019). Oria, Maria; Harrison, Meghan; Stallings, Virginia A. (eds.). Dietary Reference Intakes for Sodium and Potassium. The National Academies Collection: Reports funded by National Institutes of Health. Washington (DC): National Academies Press (US). ISBN 978-0-309-48834-1. PMID 30844154.{{cite book}}: CS1 maint: multiple names: authors list (link)
  3. ^ Jones, Daniel (2011). Roach, Peter; Setter, Jane; Esling, John (eds.). Cambridge English Pronouncing Dictionary (18th ed.). Cambridge University Press. ISBN 978-0-521-15255-6.
  4. ^ "Chicory and Endive". Innvista. 2013-07-31. Retrieved 2013-08-18.
  5. ^ "Endive | Archives | Aggie Horticulture". Plantanswers.tamu.edu. Retrieved 2013-08-18.
  6. ^ Anderson, B. (2001), The Foods of Italy: The Quality of Life, Italian Trade Commission, p. 147
  7. ^ Kasper, L.R. (1999), The Italian Country Table, Scribner, ISBN 9780684813257
  8. ^ 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

External links

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