Chicory

Preparation, uses, and tips

Wash chicory just before cooking. Remove the root ends, chop coarsely, and add to salads, or sauté in olive oil with onions and chopped garlic.

Buying and storing tips

Chicory can be found in the fruits and vegetables section of most health food stores, specialty markets, and some supermarkets. Choose leaves that are crisp and brightly colored. Use promptly, or refrigerate, wrapped in plastic, for up to three days.

Varieties

The green variety is the most common. Radicchio is a red-leafed Italian variety of chicory.

Nutrition Highlights

Chicory greens (raw), 1 cup
Calories: 41
Protein: 3.01g
Carbohydrate: 8.5g
Total Fat: 0.54g
Fiber: 7.2g
*Excellent source of: Potassium (756mg), Vitamin C (43mg), Folate (197mcg), and Vitamin A (7,200 IU)
*Good source of: Calcium (180mg)

*Foods that are an “excellent source” of a particular nutrient provide 20% or more of the Recommended Daily Value, based upon United States Department of Agriculture (USDA) guidelines. Foods that are a “good source” of a particular nutrient provide between 10 and 20% of the USDA Recommended Daily Value. Nutritional information and daily nutritional guidelines may vary in different countries. Please consult the appropriate organization in your country for specific nutritional values and the recommended daily guidelines.

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The information presented in the Food Guide is for informational purposes only and was created by a team of US–registered dietitians and food experts. Consult your doctor, practitioner, and/or chemist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications. Information expires August 2007.