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Endive

From Wikipedia, the free encyclopedia
Leafy vegetable
A broad-leaved endive cultivar of speciesCichorium endivia
Anheirloom endive cultivar of speciesCichorium 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
Vitamins and minerals
VitaminsQuantity
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
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
†Percentages estimated usingUS recommendations for adults,[1] except for potassium, which is estimated based on expert recommendation from theNational Academies.[2]

Endive (/ˈɛndaɪv,-dɪv,ˈɑːndiːv/)[3] is aleaf vegetable belonging to the genusCichorium, which includes several similar bitter-leafed vegetables. Species includeCichorium endivia (also called endive),Cichorium pumilum (also called wild endive), andCichorium intybus (also called chicory). Chicory includes types such asradicchio,puntarelle, andBelgian endive.

There is considerable confusion betweenCichorium endivia andCichorium intybus.[4][5]

Cichorium endivia

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There are two main varieties of cultivatedC. endivia chicon:

  • Curly endive, orfrisée (var.crispum). This type has narrow, green, curly outer leaves. It is sometimes called chicory in theUnited States and is calledchicorée 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. In parts ofSouthern Italy, escarole is commonly cooked throughsmothering, and at Christmas inNaples is eaten stuffed with raisins, pine nuts, olives, capers, cheese and breadcrumbs.[6]
  • Frisée
    Frisée

Cichorium intybus

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Main articles:Puntarelle andChicory

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

  • Catalogna, also called asparagus endive[7]
    Catalogna, also called asparagus endive[7]
  • Puntarelle, the prized central stalks of the Catalogna endive[8]
    Puntarelle, the prized central stalks of the Catalogna endive[8]
  • Belgian endive

Chemical constituents

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Endive is rich in many vitamins and minerals, especially infolate and vitaminsA andK, and is high infiber. It also containskaempferol.[9]

References

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  1. ^United States Food and Drug Administration (2024)."Daily Value on the Nutrition and Supplement Facts Labels".FDA.Archived from the original on 2024-03-27. Retrieved2024-03-28.
  2. ^"TABLE 4-7 Comparison of Potassium Adequate Intakes Established in This Report to Potassium Adequate Intakes Established in the 2005 DRI Report". p. 120. In:Stallings, Virginia A.; Harrison, Meghan; Oria, Maria, eds. (2019). "Potassium: Dietary Reference Intakes for Adequacy".Dietary Reference Intakes for Sodium and Potassium. pp. 101–124.doi:10.17226/25353.ISBN 978-0-309-48834-1.PMID 30844154.NCBI NBK545428.
  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. 2013-10-21. Archived from the original on 2013-10-21. Retrieved2024-09-16.
  5. ^"Endive | Archives | Aggie Horticulture". Plantanswers.tamu.edu. Retrieved2013-08-18.
  6. ^Schwartz, Arthur (1998).Naples at Table: Cooking in Campania. New York:HarperCollins. pp. 340–342.ISBN 0-06-018261-X.
  7. ^Anderson, B. (2001),The Foods of Italy: The Quality of Life, Italian Trade Commission, p. 147
  8. ^Kasper, L.R. (1999),The Italian Country Table, Scribner,ISBN 9780684813257
  9. ^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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