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Posts Tagged ‘Cichorium endive’

The endive or chicory have a problem with spelling because half the write with “v” and the other half are written with “b”. The dictionary of the Royal Academy accepts both and defines it as “a smooth variety of endive, which consumed the whorl of young leaves and pale.”

The chicory originated in the Mediterranean. It is a bitter variety of chicory (Cichorium intybus). They belong to the family Compositae. Some are wild, but that we eat are grown artificially by the method Witloof (they are no light has to be more tender and white).

The wild variety has green leaves and curly leaves. They are more hard and bitter. Currently also trying to be achieved artificially whitened, but never lose the bitter taste.

Properties of Chicory
The endive contains fiber, 94% water, is lower in calories as well as mucilage, so it is ideal for diets.

The endive contains:
* Vitamins: E, A, B1, B2, B6, C and to a lesser extent,
* Minerals: calcium, potassium, sodium, phosphorus and magnesium.
* Others: Folic Acid, Niacin, antioxidant, beta-carotene.

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