L'curly endive (Chichorium endivia), rich in carotenoids, fiber, vitamins A and C, has an action diuretics and purifying, and a satiating effect. Let's find out better.
> Description of the curly endive
> Calories and nutritional values
> Properties of the curly endive
> How to use it
Description of the plant
The Curly Endive (Chichorium endivia), or escarole, is a plant of the Composite family.
It has many green leaves with a bitter taste. Rich in essential nutrients, it can be eaten both raw and cooked.
Calories and nutritional values ​​of curly endive
The Curly Endive contains 17 calories per 100 g, has a strong flavor and concentrated nutritional content:
- Water, more than 90%.
- Dietary fiber.
- Carotenoids, to action antioxidant, more concentrated in the outer leaves, with a more intense green color.
- Bitter substances, which give aperitif and digestive properties.
- Vitamin C: , an antioxidant, useful for the production of collagen and against free radicals.
- Vitamin A, useful for the health of skin, mucous membranes and eyes.
- Vitamin K, useful for preventing bleeding, against bone scratching, and in the prevention of liver and prostate cancer.
- B vitamins.
- Inulin, high in fiber present in curly endive, helps to reduce glucose and cholesterol levels.
- Mineral salts, such as manganese, copper, iron, potassium, calcium.
Properties of curly endive
The Endive riccia thanks to its nutritional characteristics finds its usefulness:
- in reduced calorie diets, in case of overweight, obesity, diabetes.
- 'Ssatiating effect and mildly laxative, due to the content of dietary fiber.
- 'Sdiuretic action and purifying, as it stimulates the function of the liver and kidney.
- In digestion, in that promotes the production of gastric juice.
- As remineralizing and anti-anemic, due to the presence of mineral salts.
How to use
The Riccia endive finds its use almost exclusively in the kitchen. It can be boiled and served sour, with oil and lemon, or simply eaten as a salad.
Curly endive is characterized by its bitter taste, this bitterness is greatly attenuated by cooking so that soups and cooked curly endive dishes acquire a very delicate and tasty flavor.
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