Endive (/ˈɛndaɪv, -dɪv, ˈɑːndiːv/)[3] is a leaf vegetable belonging to the genus Cichorium, which includes several similar bitter-leafed vegetables. Species include Cichorium endivia (also called endive), Cichorium pumilum (also called wild endive), and Cichorium intybus (also called chicory). Chicory includes types such as radicchio, puntarelle, and Belgian endive.
| Nutritional value per 100 g (3.5 oz) | |
|---|---|
| Energy | 71 kJ (17 kcal) |
3.35 g | |
| Dietary fiber | 3.1 g |
0.2 g | |
1.25 g | |
| Vitamins | Quantity %DV† |
| Vitamin A equiv. | 12% 108 μg12% |
| Thiamine (B1) | 7% 0.08 mg |
| Riboflavin (B2) | 6% 0.075 mg |
| Niacin (B3) | 3% 0.4 mg |
| Pantothenic acid (B5) | 18% 0.9 mg |
| Folate (B9) | 36% 142 μg |
| Vitamin C | 7% 6.5 mg |
| Vitamin E | 3% 0.44 mg |
| Vitamin K | 193% 231 μg |
| Minerals | Quantity %DV† |
| Calcium | 4% 52 mg |
| Iron | 5% 0.83 mg |
| Magnesium | 4% 15 mg |
| Manganese | 18% 0.42 mg |
| Phosphorus | 2% 28 mg |
| Potassium | 10% 314 mg |
| Zinc | 7% 0.79 mg |
| †Percentages estimated using US recommendations for adults,[1] except for potassium, which is estimated based on expert recommendation from the National Academies.[2] | |
There is considerable confusion between Cichorium endivia and Cichorium intybus.[4][5]
There are two main varieties of cultivated C. endivia chicon:
Cichorium intybus endive is popular in Europe, and is also known as leaf chicory.
Endive is rich in many vitamins and minerals, especially in folate and vitamins A and K, and is high in fiber. It also contains kaempferol.[8]
Media related to Endive at Wikimedia Commons
Endive at the Wikibooks Cookbook subproject
![Catalogna, also called asparagus endive[6]](http://en.m.wikipedia.org/wiki/File:Cicoria_catalogna%2C_Italia%2C_supermarket.jpg)
![Puntarelle, the prized central stalks of the Catalogna endive[7]](http://en.m.wikipedia.org/wiki/File:Cicoria_puntarelle_Torino.JPG)
