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Radicchio – What are Radicchio Health Benefits? | Radicchio Good For Your Health | Health Benefits Of Radicchio

Radicchio is an excellent addition to salads, adding crunch and a distinctive nutty, pleasantly bitter flavor. Its burgundy color is also gorgeous in among green leaves. Plant radicchio in spring a month before the last frost date or in mid summer for a fall harvest. Best quality occurs when plants mature during cool weather. After harvest, remove the leaf veins to reduce bitterness.Radicchio is a good source of vitamin B and vitamin C, calcium and phosphorus.Radicchio is fat free, cholesterol free, and a good source of vitamin C and iron.

Radicchio Rosso di Treviso. The best, it comes in two varieties Precoce, which has fleshy red leaves with white ribs that form a compact bunch, and Tardivo, which has much more pronounced ribs and the splayed leaves. As you might guess, precoce comes into season first, and though it is prettier to look at the tardivo is more flavorful, with stronger bitter accents. Both Precoce and Tardico now enjoy IGP status, which means that they can only be sold as such if they are produced around Treviso, under the supervision of the Consorzio Radicchio di Treviso.

According to traditional folklore, long term use of chicory as a coffee substitute may damage human retinal tissue, with dimming of vision over time and other long term effects.Modern scientific literature contains little or no evidence to support or refute this claim. Root chicory contains volatile oils similar to those found in plants in the related genus Tanacetum which includes Tansy, and is likewise effective at eliminating intestinal worms. All parts of the plant contain these volatile oils, with the majority of the toxic components concentrated in the plants root.Chicory is well known for its toxicity to internal parasites.

Studies indicate that ingestion of chicory by farm animals results in reduction of worm burdens, which has prompted its widespread use as a forage supplement. There are only a few major companies active in research, development, and production of chicory varieties and selections. Most of them are in New Zealand.Water content (grams per 100g) 93.14
Calorie content of Food (kcals per 100g/3.5oz) 23 Protein content (grams per 100g) 1.43
Fat content (lipids) (grams per 100g) 0.25 Ash content (grams per 100g) 0.7 arbohydrate content (grams per 100g) 4.48 Dietary Fiber content (grams per 100g) 0.9
Sugar content (grams per 100g) 0.6.

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