Radicchio is a perennial and widely cultivated variety of chicory and is commonly referred to as Italian chicory. In fact, most of the radicchio that is consumed around the world are named for the various parts of Italy where the cultivar originated. Scientifically, this vegetable is known as Cichorium intybus. Physically speaking, radicchio ranges in size, but is generally the size of a grapefruit and is covered in red or maroon leaves, often lined with white veins. ^[rx]

Radicchio is a leafy vegetable with dark reddish-purple leaves and white veins. It’s sometimes called red chicory, Italian chicory, or red endive. It’s common in Italian and Mediterranean cooking.

While radicchio is sometimes mistaken for red cabbage or lettuce, it has a distinctively tangy or bitter taste, which can add a nice contrast and crunch to salads and other dishes. This versatile vegetable contains multiple key nutrients and has numerous health benefits, making it worth adding to your diet.

Unlike many other leafy vegetables, radicchio is occasionally eaten raw, as it does have some bitter and spicy flavor components. However, when these leaves are steamed or grilled, that bitterness fades, leaving behind a pleasant flavor that complements vegetable, fish, and pasta dishes. That being said, there is plenty of use for these leaves in a salad, particularly if it is topped with an acidic vinaigrette that can mask some of the strong taste.

 

Radicchio (Cichorium intybus) is a kind of leaf chicory , also known as Italian chicory, Rosette chicory, Heading chicory, Leaf chicory, Spring chicory, Italian dandelion, Red endive and Red chicory. It could be found in North America and Asia. Radicchio needs well-drained and loose soils to grow. Chioggia, Treviso, Sugarloaf, Verona Red or Rossa di Verona, Early Trevis and Castelfranco are the varieties of Radicchio.

Radicchio Scientific Classification

Scientific Name: Cichorium intybus

It is a perennial plant usually grown as an annual. The plant bears upright, elongated heads, conical in shape which is 3- 5 inches across. The heads are bronzy green- magenta or wine red-colored. Its leaves are thin with white veins.

History

Radicchio is native to the Mediterranean region which can also be found in North America and Asia.

During ancient times, it was consumed for purifying blood and to treat insomnia. The plant was modernly cultivated in the 15^th century. In 1860, the Belgian agronomist named Francesco Van den Borre used imbianchimento, blanching, or performing techniques to create dark red with white veins.

Nutritional value

Raw Radicchio consists of 37.26 grams of water, 0.4 grams of fiber, 0.28 grams of carbohydrate, and 0.57 grams of protein per 40 grams. The minerals present in the Radicchio are calcium (0.80%), iron (0.23 mg), magnesium (1.19%), phosphorus (2.29%), potassium (2.57%), sodium (0.60%), zinc (2.27%) and others. It provides only 9 calories and 0.1 grams of fat.

Health Benefits of Radicchio

Besides its bitter taste, Radicchio is a great source of vitamins, dietary fiber, and minerals. It also provides phytonutrients and antioxidants. It is fat as well as cholesterol-free and also has a low amount of calories. It is an excellent source of potassium, selenium, calcium, Vitamin C, Vitamin A, Vitamin E, Vitamin K, folate, and Vitamin B. It maintains the cholesterol as well as blood pressure levels along with improving concentration.

1. Heart ailments

Vitamin K helps to prevent arteries calcification which is one of the major causes of heart attacks. It carries calcium out of arteries and does not allow forming into harmful and hard deposits of plaque. It prevents the hardening of arteries.

Vitamin K helps to reduce inflammation and prevents the cells which line the blood vessels such as arteries and veins. Vitamin K helps to maintain blood pressure and reduces the risk of having a cardiac arrest.

2. Healthy bones

Vitamin K increases the protein content which is needed to maintain the calcium in bones that lowers the chances of osteoporosis. The body requires Vitamin K for using calcium to form bones. The evidence shows that Vitamin K reduces the chances of bone fractures by enhancing bone health. The high intake of Vitamin K2 reduces the chances of hip fracture by 65%.

The evidence shows that Vitamin D and Vitamin K works together in order to enhance the density of bones. Vitamin K has a positive effect on the balance of calcium which is required for the metabolism of bones. The intake of foods rich in Vitamin K by the injured patients helps to heal the broken bones and prevent twisted ankles.

3. Relieves pain

Vitamin K lowers the PMS cramps and menstrual pains as it regulates the functions of hormones. Vitamin K also acts as a blood-clotting agent by preventing over bleeding during menstruation and relieving PMS symptoms. Over bleeding is the cause for more pain and cramps during menstruation. The research shows that the deficiency of Vitamin K could worsen the symptoms of PMS.

4. Treats cancer

Vitamin K can reduce the chances of colon, nasal, prostate, stomach, and oral cancer effectively. The research shows that a high intake of Vitamin K assists liver cancer patients by improving their functions of the liver. The study shows that a high intake of Vitamin K helps to lower the chances of cancer and cardiovascular.

5. Brain health

Vitamin K is essential for brain health. It involves in sphingolipid metabolism which are the molecules widely found in the cell membranes of the brain.

A study found that vitamin K-dependent proteins are particularly important for the brain. Vitamin K involves in the nervous system by involving in sphingolipid metabolism, which is a class of molecules that occurs naturally and is present in the brain cell membranes.

The evidence shows that Vitamin K has anti-inflammatory properties which prevent the brain from oxidative stress caused due to damage made by free radicals. Oxidative stress may lead to the development of Alzheimer’s, cancer, Parkinson’s, and heart failure.

6. Metabolism

Copper is essential for the reactions of 50 various metabolic enzymes that take place in the body normally. The enzymes reactions are essential for the proper functioning of metabolism which allows nerve communication.

The copper enzymes are found in large numbers with high brain, liver, and heart metabolic activities. Copper is required for the cardiovascular system, nervous system, digestive system, and metabolic process. Copper is also required for ATP (adenosine triphosphate) which is the source of energy for the body. The deficiency of copper may lead to slow metabolism, poor metabolic health, and low energy.

7. Reduce arthritis

Copper possesses an anti-inflammatory property that provides relief from the stiffness and pain related to arthritis. It assists the strength of muscles, repairs connective tissue, and lowers joint pain. The arthritis patients wear copper bands or bracelets with a belief that it can reduce the painful symptoms of arthritis.

8. Thyroid function

Copper is required for the proper function of thyroids as it works with potassium, zinc, and calcium which help to balance the thyroid activities and prevent hyperthyroidism or hypothyroidism. Due to the complex relationship of the trace minerals, the rise in one should be balanced by the other. Due to the excessive presence or deficiency of these minerals, the thyroid takes place. It leads to weight loss or gains, fatigue, change in appetite, or body temperature.

9. Treats anemia

Iron and copper work together to synthesize the red blood cells and hemoglobin. The studies show that copper is vital for iron absorption from an intestinal tract and released into the liver where it is stored. The iron level decreases with the deficiency of copper due to which the anemia could develop. The anemia patients could experience the symptoms such as muscle aches, fatigue, impaired brain function, and digestive problems.

10. Prevents neurodegenerative disease

The copper may help the conditions of neurodegenerative disorders such as Parkinson’s or Alzheimer’s disease. The high intake of copper could be toxic and result in poising of copper and impairments of brain function. The research shows that the deficiency of copper increases the chances of impaired brain function and cognitive decline.

Traditional uses

• It helps to tone liver and purifies the blood as it possesses antioxidant properties.
• Radicchio can provide relief to insomnia patients.
• The juice extracted from Radicchio is used in cosmetics to ease irritated skin.

How to Eat

• In Italian cuisine, it is grilled in olive oil and mixed into dishes known a risotto.
• The roots can be mixed with coffee.
• It is served along with pasta as a poultry stuffing or as a part of tapenade.
• Radicchio is used as garnishes or salad.
• It is consumed raw, roasted, or grilled.
• In Italy, Radicchio is added to tomato sauces and risottos or grilled also dressed in olive oil.
• Radicchio could be grilled with olive oil, salt, flour and fried which could accompany meats.
• Radicchio can be baked or sautéed.
• The cooked radicchio could be added to soups, pasta, rice, legumes, tofu, and omelets.
• Radicchio could be used to hold tuna, chicken, or seafood.
• Radicchio could be tossed with olive oil and top with cheese which is broiled till the leaves turn to reddish-brown.
• Radicchio is an irresistible part of Italian cuisines.

Other Facts        

• During the Roman Empire, the purifying properties of Radicchio were well-known.
• Ancient Romans used Radicchio to treat insomnia.
• The substance called Lactucopicrin which is extracted from Radicchio possesses anti-malarial, pain-killing and sedative properties.
• The Veneto region of Northern Italy is well-known for cultivating Radicchio.
• In Southern Europe, Radicchio is popular and commonly consumed.
• Pollination is done by insects.

References

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