|Species||Cichorium intybus var. foliosum|
|Cultivar group||Radicchio Group|
|Nutritional value per 100 g (3.5 oz)|
|Energy||96 kJ (23 kcal)|
|Dietary fiber||0.9 g|
|Vitamin A equiv.|
|Pantothenic acid (B5)|
|†Percentages are roughly approximated using US recommendations for adults. |
Source: USDA FoodData Central
Radicchio (// or //; Italian pronunciation: [raˈdikkjo]) is a perennial cultivated form of leaf chicory (Cichorium intybus, Asteraceae) sometimes known as Italian chicory because of its common use in Italian cuisine. It is grown as a leaf vegetable and usually has colorful white-veined red leaves that form a head. Radicchio has a bitter and spicy taste which mellows if it is grilled or roasted.
Borrowed from Italian radicchio.
- IPA(key): /rəˈdi.kio/
radicchio (plural radicchios)
- A cultivar of chicory (Cichorium intybus var. foliosum) with red leaves and a slightly bitter taste, eaten as a salad vegetable or grilled.
- Synonym: Italian chicory
- radicchio on Wikipedia.Wikipedia
From Vulgar Latin *radiclus, contracted form of radiculus...