Chicory root Nutrition facts

Chicory root

Chicory root is the taproot of chicory plant (endive). It found widespread use as the coffee substitute beginning in the 17th century. The demand for root chicory rose to an all-time high during the Second World War when the coffee beans supply mismatch was apparent due to increased demand by many European countries.
Scientific name: Cichorium intybus var. Sativum.

Nutrition Principle Nutrition Value Percentage of RDA
Principle
Energy 72 Kcal 3.5%
Carbohydrates 17.51 g 14%
Protein 1.40 g 3%
Total Fat 0.20 g <1%
Cholesterol 0 mg 0%
Dietary Fiber 1.5 g 4%
Vitamins
Folates 23 µg 6%
Niacin 0.400 mg 2.5%
Pyridoxine 0.241 mg 18%
Riboflavin 0.030 mg 2%
Thiamin 0.040 mg 3%
Vitamin A 6 IU 0%
Vitamin C 5 mg 8%
Electrolytes
Sodium 50 mg 3%
Potassium 290 mg 6%
Minerals
Calcium 36 mg 3.5%
Iron 0.80 mg 10%
Magnesium 22 mg 5.5%
Manganese 0.233 mg 10%
Phosphorus 61 mg 9%
Selenium 0.7 µg 1%
Zinc 0.33 mg 3%