Endive
{{Short description|Leafy vegetable}}
File:Cichorium endivia - Botanischer Garten Mainz IMG 5453.JPG]]
File:Cicoria-otrantina.jpg endive cultivar of species Cichorium intybus]]
{{nutritional value
| name=Endive, raw
| kJ=71
| protein=1.25 g
| fat=0.2 g
| carbs=3.35 g
| fiber=3.1 g
| sugars=
| calcium_mg=52
| iron_mg=0.83
| magnesium_mg=15
| phosphorus_mg=28
| potassium_mg=314
| sodium=
| zinc_mg=0.79
| manganese_mg=0.42
| vitC_mg=6.5
| thiamin_mg=0.08
| riboflavin_mg=0.075
| niacin_mg=0.4
| vitB6=
| pantothenic_mg=0.9
| folate_ug=142
| choline=
| vitA_ug=108
| betacarotene_ug=1300
| vitE_mg=0.44
| vitK_ug=231
| source_usda = 1
| note=[https://fdc.nal.usda.gov/fdc-app.html#/food-details/168412/nutrients Link to USDA Database entry]
}}
Endive ({{IPAc-en|ˈ|ɛ|n|d|aɪ|v|,_|-|d|ɪ|v|,_|ˈ|ɑː|n|d|iː|v}}){{cite EPD|18}} 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.
There is considerable confusion between Cichorium endivia and Cichorium intybus.{{cite web |date=2013-10-21 |title=Chicory and Endive |url=http://www.innvista.com/health/foods/vegetables/chicory-and-endive/ |url-status=unfit |archive-url=https://web.archive.org/web/20131021190241/http://www.innvista.com/health/foods/vegetables/chicory-and-endive/ |archive-date=2013-10-21 |access-date=2024-09-16 |publisher=Innvista}}{{cite web|url=http://plantanswers.tamu.edu/vegetables/endive.html |title=Endive | Archives | Aggie Horticulture |publisher=Plantanswers.tamu.edu |access-date=2013-08-18}}
''Cichorium endivia''
There are two main varieties of cultivated C. endivia chicon:
- Curly endive, or frisée (var. crispum). This type has narrow, green, curly outer leaves. It is sometimes called chicory in the United States and is called chicorée frisée in French. Further confusion results from the fact that frisée also refers to greens lightly wilted with oil.
- Escarole, or broad-leaved endive (var. latifolia), has broad, pale green leaves and is less bitter than the other varieties. Varieties or names include broad-leaved Batavian endive, grumolo, scarola, and scarole. It is eaten like other greens, sauteed, chopped into soups and stews, or as part of a green salad.
File:Friseesalat1 (fcm).jpg|Frisée
''Cichorium intybus''
{{main|Puntarelle|Chicory}}
Cichorium intybus endive is popular in Europe, and is also known as leaf chicory.
File:Cicoria catalogna, Italia, supermarket.jpg|Catalogna, also called asparagus endive{{citation |author=Anderson, B. |year=2001 |title=The Foods of Italy: The Quality of Life |publisher=Italian Trade Commission |url=https://books.google.com/books?id=c9d0AvIQiOcC |page=147}}
File:Cicoria puntarelle Torino.JPG|Puntarelle, the prized central stalks of the Catalogna endive{{citation |author=Kasper, L.R. |year=1999 |title=The Italian Country Table |publisher=Scribner |isbn=9780684813257 |url=https://books.google.com/books?id=Z5MccGez0RYC}}
File:Cichorium intybus convar foliosum20120319 02.jpg|Belgian endive
Chemical constituents
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.DuPont, M. S., Day, A. J., Bennett, R. N., Mellon, F. A., Kroon, P. A., Absorption of kaempferol from endive, a source of kaempferol-3-glucuronide, in humans, Eur J Clin Nutr 2004 Jun;58(6):947-54
References
{{Reflist}}
External links
- {{commons-inline}}
- {{cookbook-inline|Endive}}
- {{Cite EB1911|wstitle=Endive}}
- {{Cite Collier's|wstitle=Endive |short=x}}