Radicchio Nutrition facts
Radicchio
Radicchio is a quick growing Mediterranean red leafy vegetable. It actually is one of the varieties of leaf-chicory employed in salads in Veneto region of Italy for centuries. Its wine-red succulent, bitter flavored leaves hold several unique compounds like lactucopicrin (intybin), zeaxanthin, vitamin-K and several other vitamins, minerals, and antioxidants.
Binomially, this beautiful leafy vegetable belongs to the Asteraceae or daisy family; in the genus, Cichorium.
Scientific name: Cichorium intybus L.
| Nutrition Principle | Nutrition Value | Percentage of RDA |
|---|---|---|
| Principle | ||
| Energy | 23 Kcal | 1% |
| Carbohydrates | 4.48 g | 3.5% |
| Protein | 1.43 g | 3% |
| Total Fat | 0.25 g | 1% |
| Cholesterol | 0 mg | 0% |
| Dietary Fiber | 0.9 g | 2% |
| Vitamins | ||
| Folates | 60 µg | 15% |
| Niacin | 0.255 mg | 1.5% |
| Pantothenic acid | 0.269 mg | 5% |
| Pyridoxine | 0.057 mg | 4% |
| Riboflavin | 0.028 mg | 2% |
| Thiamin | 0.016 mg | 1% |
| Vitamin A | 27 IU | 1% |
| Vitamin C | 8 mg | 13% |
| Vitamin E | 2.26 mg | 15% |
| Vitamin K | 255.2 µg | 212% |
| Electrolytes | ||
| Sodium | 22 mg | 1.5% |
| Potassium | 302 mg | 6% |
| Minerals | ||
| Calcium | 19 mg | 2% |
| Copper | 0.341 mg | 38% |
| Iron | 0.57 mg | 7% |
| Magnesium | 13 mg | 3% |
| Manganese | 0.138 mg | 6% |
| Phosphorus | 40 mg | 5.5% |
| Selenium | 0.9 µg | 1% |
| Zinc | 0.62 mg | 6% |
| Phyto-nutrients | ||
| Carotene-ß | 16 µg | -- |
| Carotene-α | 0 µg | -- |
| Cryptoxanthin-ß | 0 µg | -- |
| Lutein-zeaxanthin | 8832 µg | -- |