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  • Radicchio (pronounced rah-dee-key-oh) is a type of chicory with dark reddish-purple leaves and white veins that form a round or elongated head.
  • Commonly mistaken for red cabbage or lettuce, radicchio has a strong, bitter taste.
  • It pairs well with many Italian dishes and is a traditional ingredient in the Mediterranean diet.
  • Its leaves are thinner and less waxy than cabbage.
  • Radicchio can be chopped and eaten raw in salads, grilled in wedges, or cooked in dishes like soups, risotto, and pasta.
  • To prepare radicchio, trim or remove the outer leaves and wash the head under cool water before using.

Health Benefits

Radicchio is a rich source of vitamin K.

80g of raw radicchio yields the following:

  • Calories – 20
  • Protein – 1.2g
  • Fat – 0g
  • Carbs – 4g
  • Fibre – 1g
  • Iron – 3% of DV
  • Copper – 30% of DV
  • Potassium – 5% of DV
  • Vitamin K – 170% of DV
  • Vitamin C – 7% of DV
  • Vitamin B6 – 3% of DV

 

Selecting tips

  • Choose radicchio with bold red color and prominent white ribs.
  • Avoid plants with bruises, cracks, or soft spots.
  • Most raw, unwashed radicchio will keep for up to 2 weeks in the crisper drawer of your refrigerator.

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