Endive

File:Cichorium endivia - Botanischer Garten Mainz IMG 5453.JPG

A broad-leaved endive cultivar of species Cichorium endivia

File:Cicoria-otrantina.jpg

An heirloom endive cultivar of species Cichorium intybus

Endive, raw

Nutritional value per 100 g (3.5 oz)
Energy	71 kJ (17 kcal)
Carbohydrates	3.35 g
Dietary fiber	3.1 g
Fat	0.2 g
Protein	1.25 g
Vitamins and minerals Vitamins Quantity %DV† Vitamin A equiv. beta-Carotene 12% 108 μg 12% 1300 μg 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
Link to USDA Database entry
†Percentages estimated using US recommendations for adults, except for potassium, which is estimated based on expert recommendation from the National Academies.

Endive (/ˈɛndaɪv, -dɪv, ˈɑːndiːv/) 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.

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. In parts of Southern Italy, escarole is commonly cooked through smothering, and at Christmas in Naples is eaten stuffed with raisins, pine nuts, olives, capers, cheese and breadcrumbs.

• Frisée
  Frisée

Cichorium intybus

Main articles: Puntarelle and Chicory

Cichorium intybus endive is popular in Europe, and is also known as leaf chicory.

• Catalogna, also called asparagus endive[7]
  Catalogna, also called asparagus endive
• Puntarelle, the prized central stalks of the Catalogna endive[8]
  Puntarelle, the prized central stalks of the Catalogna endive
• Belgian endive
  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.

External links

• Error creating thumbnail: File missing Media related to at Wikimedia Commons
• File:Wikibooks-logo-en-noslogan.svg Endive at the Wikibooks Cookbook subproject