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% |