Dorothy FarrarRadicchio
Radicchio is a leafy vegetable that belongs to the chicory family and is mostly used as a salad in Germany. There are different varieties, with the round variety with the dark reddish-purple leaf coloring being the most commonly available in this country. Like all types of chicory, radicchio has a tart, bitter taste.
Here’s what you should know about radicchio
Radicchio, a form of chicory, is also known as chicory salad, red chicory or red endive. The salad vegetable belongs to the daisy family and is related to chicory, endive and sugar loaf. Radicchio has only been grown on a larger scale north of the Alps since 1985. Until that time, radicchio was mainly imported from Italy.
The most important growing areas are still in Italy, especially around the lagoon town of Chioggia, which is located on the Adriatic Sea. Other major growing areas are Spain and France, but these days the vegetable is sown in temperate climates around the world.
The small, firm heads from the crisp, beautiful wine-red to violet-red leaves, which have dazzling white, strong ribs, taste aromatically bitter. Radicchio is in season from June to November.
importance to health
Radicchio gets its strong color from the anthocyanins, which protect against harmful free radicals. This prevents, for example, premature skin aging, infections and cancer .
Radicchio also contains vitamins, minerals and plenty of bitter substances that stimulate appetite, digestion and metabolism . The contained bitter substance intybin has a beneficial effect on the blood vessels and stimulates the production of bile juices . Radicchio was therefore used as a home and natural remedy in the past to help a stressed stomach and intestines .
Bitter substances boost bile production so that fat contained in food is better tolerated. In addition, the liver is relieved because blood fat levels that are too high are reduced. The tasty vegetables are also ideal for the figure-conscious because they contain no fat and therefore few calories. With around 28 milligrams of vitamin C per 100 grams of radicchio, the vegetable also helps to keep the body’s defenses and immune system going.
Ingredients & nutritional values
Radicchio contains the important vitamins B1, B2 and C. Vegetables also contain a lot of potassium, calcium and phosphorus. The red radicchio varieties in particular contain large amounts of bitter substances. In the greenish varieties it is slightly less. In addition, radicchio also contains anthocyanins, red-violet pigments, which are among the secondary plant substances. Because radicchio is mostly water, the vegetable only contains about 13 kilocalories per 100 grams.
| Calories and nutrients (per 100g) | ||
| kilocalories/kilojoules | 14 kcal/ 57 kj | |
| protein | 1,20 g | |
| carbohydrates | 1,50 g | |
| Fett | 0,22 g | |
| Water | 94,68 g | |
| fiber | 1,60 g | |
| beta-carotene | 800 µg | |
| Vitamin E | 500 µg | |
intolerances
Like many other vegetables, radicchio stores nitrate. In the body it can be converted into nitrosamine. The less light the vegetables thrive, the more nitrate is stored. If radicchio is eaten in a normal amount, this does not pose a health risk. If the body is supplied with vitamin C at the same time, the conversion can be inhibited, for example by a marinade with lemon juice . Otherwise, radicchio is healthy and intolerance rarely occurs.
Shopping and kitchen tips
When buying radicchio, you should look for fresh, crisp and unblemished leaves. If the quality is good, the stalk is nice and light and definitely not discolored brown. Radicchio is designed to be consumed as quickly as possible, since the outer leaves are easily damaged by transport, drought, heat and excessive humidity.
Long storage is not good for the taste and crunchiness of radicchio. Therefore, the vegetables should be kept loosely wrapped in paper or in a cling bag in the refrigerator in the crisper for a maximum of seven days.
Withered or unsightly leaves are removed for further use. If the stalk is not to be eaten because it contains most of the bitter substances, it is cut out of the entire head with a sharp kitchen knife in the shape of a wedge. Alternatively, it is also possible to halve the radicchio and then cut out the stalk from the middle of the lettuce halves.
Then the radicchio is divided into individual leaves and washed in a sieve under running, cold water or the leaves are put into the water-filled sink to clean. After draining, the radicchio is dried in a salad spinner.
preparation tips
Radicchio is mostly mixed with other varieties that are milder and used as a leaf salad. However, it is also ideal for preparing as a vegetable, whether steamed, stewed, grilled or fried.
If you want to reduce the bitter taste, you can put the uncrushed leaves in water (lukewarm). However, it should be borne in mind that the bitter substances stimulate the metabolism and are therefore very healthy, especially if the cholesterol levels are too high.
It is better to tear the radicchio leaves than to cut them when processing, as this will destroy fewer cells and prevent oxidation. They can also be used wonderfully as decoration.
The vegetables are less suitable for cooking. The Italians also like to use the root. This tastes a little tarter than the leaves. It is peeled, washed and then cut or chopped into wafer-thin slices.
Hello and welcome to my Health Guide & Encyclopedia! My name is Dorothy Farrar, and I'm the founder and main author of this platform.
My passion for health and wellness started at a young age when I became interested in the connection between the food we eat and the way we feel. This fascination led me to study nutrition and dietetics in college, where I learned about the importance of a balanced diet and the impact of various nutrients on the body.