Endive

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	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 usingUS recommendationsfor adults,except for potassium, which is estimated based on expert recommendation fromthe National Academies.

Endive(/ˈɛndaɪv,-dɪv,ˈɑːndiːv/)^[3]is aleaf vegetablebelonging to the genusCichorium,which includes several similar bitter-leafed vegetables. Species includeCichorium endivia(also called endive),Cichorium pumilum(also called wild endive), andCichorium intybus(also called chicory). Chicory includes types such asradicchio,puntarelle,andBelgian endive.

There is considerable confusion betweenCichorium endiviaandCichorium intybus.^[4]^[5]

Cichorium endivia[edit]

There are two main varieties of cultivatedC. endiviachicon:

Curly endive,orfrisée(var.crispum). This type has narrow, green, curly outer leaves. It is sometimes called chicory in the United States and is calledchicorée friséein 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.

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

Endive is rich in many vitamins and minerals, especially infolateand vitaminsAandK,and is high infiber.It also containskaempferol.^[8]

^United States Food and Drug Administration(2024)."Daily Value on the Nutrition and Supplement Facts Labels".FDA.Archivedfrom the original on 2024-03-27.Retrieved2024-03-28.
^National Academies of Sciences, Engineering, and Medicine; Health and Medicine Division; Food and Nutrition Board; Committee to Review the Dietary Reference Intakes for Sodium and Potassium (2019). Oria, Maria; Harrison, Meghan; Stallings, Virginia A. (eds.).Dietary Reference Intakes for Sodium and Potassium.The National Academies Collection: Reports funded by National Institutes of Health. Washington, DC: National Academies Press (US).ISBN 978-0-309-48834-1.PMID 30844154.Archivedfrom the original on 2024-05-09.Retrieved2024-06-21.
^Jones, Daniel(2011).Roach, Peter;Setter, Jane;Esling, John(eds.).Cambridge English Pronouncing Dictionary(18th ed.). Cambridge University Press.ISBN 978-0-521-15255-6.
^"Chicory and Endive".Innvista. 2013-07-31.Retrieved2013-08-18.
^"Endive | Archives | Aggie Horticulture".Plantanswers.tamu.edu.Retrieved2013-08-18.
^Anderson, B. (2001),The Foods of Italy: The Quality of Life,Italian Trade Commission, p. 147
^Kasper, L.R. (1999),The Italian Country Table,Scribner,ISBN 9780684813257
^DuPont, M. S., Day, A. J., Bennett, R. N., Mellon, F. A., Kroon, P. A.,Absorption of kaempferol from endive, a source of kaempferol-3-glucuronide, in humans,Eur J Clin Nutr 2004 Jun;58(6):947-54

Media related toEndiveat Wikimedia Commons
Endiveat the Wikibooks Cookbook subproject
Chisholm, Hugh,ed. (1911)."Endive".Encyclopædia Britannica(11th ed.). Cambridge University Press.
"Endive".Collier's New Encyclopedia.1921.