Endive
| Endive | |
|---|---|
 | |
| Escarole endive | |
| Scientific classification | |
| Kingdom: | Plantae |
| (unranked): | Angiosperms |
| (unranked): | Eudicots |
| (unranked): | Asterids |
| Order: | Asterales |
| Genus: | Cichorium |
| Species: | C. endivia |
| Binomial name | |
| Cichorium endivia L. | |
| Synonyms[1] | |
|
Synonymy
| |
| 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 | |
| Vitamin A equiv. |
(14%) 108 μg (12%) 1300 μg |
| Thiamine (B1) |
(7%) 0.08 mg |
| Riboflavin (B2) |
(6%) 0.075 mg |
| Niacin (B3) |
(3%) 0.4 mg |
|
(18%) 0.9 mg | |
| Folate (B9) |
(36%) 142 μg |
| Vitamin C |
(8%) 6.5 mg |
| Vitamin E |
(3%) 0.44 mg |
| Vitamin K |
(220%) 231 μg |
| Minerals | |
| Calcium |
(5%) 52 mg |
| Iron |
(6%) 0.83 mg |
| Magnesium |
(4%) 15 mg |
| Manganese |
(20%) 0.42 mg |
| Phosphorus |
(4%) 28 mg |
| Potassium |
(7%) 314 mg |
| Zinc |
(8%) 0.79 mg |
|
| |
| |
|
Percentages are roughly approximated using US recommendations for adults. Source: USDA Nutrient Database | |
Endive (/ˈɛndaɪv/ or /ˈɑːndiv/;[2] Cichorium endivia) is a leaf vegetable belonging to the genus Cichorium, which includes several similar bitter leafed vegetables. Species include endive (Cichorium endivia), Cichorium pumilum, and common chicory (Cichorium intybus). Common chicory includes chicory types such as radicchio, puntarelle, and Belgian endive.
There is considerable confusion between Cichorium endivia and Cichorium intybus.[3][4] Because of the name, endive is wrongly associated with Belgian endive, which is a cultivated variety of common chicory.
Endive is rich in many vitamins and minerals, especially in folate and vitamins A and K, and is high in fiber. Endive is also a common name for some types of chicory (Cichorium intybus).
There are two main varieties of cultivated endive:
- 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 endive, Bavarian endive, 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.
-
Frisée (withered)
References
- ↑ The Plant List, Cichorium endivia L.
- ↑ "Endive | Define Endive at Dictionary.com". Dictionary.reference.com. Retrieved 2013-08-18.
- ↑ "Chicory and Endive". Innvista. 2013-07-31. Retrieved 2013-08-18.
- ↑ "Endive | Archives | Aggie Horticulture". Plantanswers.tamu.edu. Retrieved 2013-08-18.
External links
-
Media related to Endive at Wikimedia Commons -
Endive at Wikibook Cookbooks -
Chisholm, Hugh, ed. (1911). "Endive". Encyclopædia Britannica (11th ed.). Cambridge University Press. - "Endive". Collier's New Encyclopedia. 1921.
- Belgian endive
- Endive and chicory
- Frisée