- 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.
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
- 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.