Radicchio

Also indexed as: Italian Chicory

Preparation, uses, and tips

Wash radicchio just before using. While it’s most commonly eaten raw in salads, it can also be cooked. Try braising it in olive oil with a little chopped garlic.

Buying and storing tips

Radicchio can be found in the fruits and vegetables section of health food stores, specialty markets, and supermarkets. Look for firm heads with crisp, colourful leaves and no signs of wilting or browning. Store in a plastic bag in the refrigerator for up to five days.

Varieties

A few varieties of radicchio are grown, but the two most commonly available are Verona, which grows in small, loose heads with burgundy leaves and white ribs, and Treviso, which has leaves that are narrower and more pointed, and tighter, more tapered heads. Other varieties have variegated or speckled leaves in shades of pink, red, and green.

Nutrition Highlights

Radicchio, 1 cup (40g) (raw, shredded)
Calories: 9.2
Protein: 0.57g
Carbohydrate: 1.79g
Total Fat: 0.10g
Fiber: 0.36g

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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.