Radicchio - A better choice!

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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.