Radicchio Nutrition Facts
Radicchio is a ruby-red Italian chicory with distinctive bitter, spicy-peppery flavor. The tight, cabbage-like heads add stunning color and sophisticated bite to salads, while grilling transforms them into sweet, caramelized delights.
Nutrition Facts
Per 100g serving
Health Benefits
- ✓Exceptional vitamin K (213% DV)
- ✓High vitamin E for antioxidant protection
- ✓Contains anthocyanins (red pigments) for heart health
- ✓Good folate content for cell health
- ✓Bitter compounds aid digestion
Best For
Storage
Store radicchio unwashed in a plastic bag in the refrigerator for 1-2 weeks. The outer leaves may wilt but inner leaves stay fresh. Trim and wash just before using. Doesn't freeze well.
Serving Sizes
Frequently Asked Questions
How do you reduce radicchio's bitterness?
Grilling or roasting transforms radicchio - the sugars caramelize while bitterness mellows dramatically. Soaking in cold water for 30 minutes reduces bitterness slightly for raw use. Pairing with sweet (balsamic, honey), fatty (olive oil, cheese), or salty elements balances the bitter notes.
What gives radicchio its red color?
Anthocyanins - the same antioxidant pigments found in blueberries and red cabbage - give radicchio its deep red-purple color. These compounds provide significant health benefits including anti-inflammatory and cardiovascular protection. The color intensifies with cold exposure during growing.
What varieties of radicchio are there?
Common varieties include Chioggia (round, cabbage-like, most common), Treviso (elongated, pointed leaves, milder), and Castelfranco (pale green-yellow with red speckles, mildest). Treviso is prized for grilling; Castelfranco for raw salads. All are Italian chicory varieties.
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