The radicchio is a vegetable that belongs to the Composite family. It has antioxidant properties and it is useful against psoriasis, type 2 diabetes, obesity, constipation and indigestion. Let's find out better.
> 1. Description of the radicchio
> 2. Properties and benefits of chicory
> 3. Calories and nutritional values ​​of radicchio
> 4. Ally of
> 5. Curiosities about radicchio
Description of the radicchio
There are numerous varieties of chicory; some are wild, others cultivated. The appearance and also the flavor change according to the type and region of origin. Even the denominations are often different and some call it chicory.
There are varieties of radicchio from bitter taste and other sweeter ones, almost all of them are crunchy. The types of radicchio are essentially divided into two large groups: those with deep red leaves and those with variegated leaves.
The red radicchio of Treviso, the red radicchio of Verona and the red radicchio of Chioggia are valuable.
Properties and benefits of radicchio
As for minerals, the red radicchio contains above all potassium, but also magnesium, phosphorus, calcium, zinc, sodium, iron, copper and manganese; it also contains B vitamins, vitamin C, vitamin E, vitamin K.
Thanks to the high percentage of water, radicchio is purifying; it can also be a valuable help for those suffering from constipation e digestive difficulties.
It has a very low energy power and is therefore useful in low-calorie diets. The fibers contained in the radicchio are able to retain the sugars present in the blood; for this reason it is a recommended food for those suffering from diabetes type 2.
This vegetable is also useful for those suffering from Psoriasis.
Red radicchio, like all vegetables of this color, is rich in antioxidants. Contains anthocyanins and tryptophan, the former help prevent cardiovascular risk factors, while tryptophan helps fightinsomnia.
Calories and nutritional values ​​of radicchio
100 g of red radicchio contain 13 kcal / 52 kj.
Furthermore, for every 100 g of this product, we have:
- Water 94 g
- G carbohydrates 1,6
- Sugars 1,6 g
- 1,4 g protein
- 0,1 g fat
- Cholesterol 0 g
- Fiber 3 g
- Sodium 10 mg
- Potassium 240 mg
- Iron 0,3 mg
- Calcium 36 mg
- Phosphorus 30 mg
- Vitamin B1 0,07 mg
- Vitamin B2 0,05 mg
- Vitamin B3 0,3 mg
- Vitamin A traces
- Vitamin C 10 mg
Radicchio, ally of
Intestine, cardiovascular system, nervous system, skin.
Curiosities about radicchio
Il chicory Rosso di Treviso has been cultivated since the XNUMXth century. Initially it was a poor food, also used as animal feed. We do not know who transformed it into a delicious and well-known vegetable all over the world.
The fairy tales that have been built around the red radicchio of Treviso are different, they have birds and farmers as protagonists and tell the story of a Cinderella of nature which becomes the main ingredient of many tables, starting from Veneto.
A recipe up your sleeve
The red radicchio comes used raw, to enrich and give color to mixed and cooked salads, especially as a condiment for risotto; in reality, however, it is quite versatile and can be used in many other preparations. For example, it is very greedy in batter.
Ingredients:
- red radicchio leaves, washed and dried,
- beer,
- durum wheat semolina flour,
- extra virgin olive oil.
Method: prepare a batter with ice cold beer and flour. Dip the radicchio leaves in the batter and fry them in boiling oil.
For those who want to stay light, the red radicchio is also excellent grilled; seasoned with a little salt and extra virgin olive oil.
Radicchio among the January vegetables
Other article on radicchio:
> Radicchio among the varieties of chicory
