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A broad-leaved cultivar of Cichorium endivia
An heirloom cultivar of Cichorium intybus
Endive, raw
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
Vitamin A equiv.
108 μg
1300 μg
Thiamine (B1)
0.08 mg
Riboflavin (B2)
0.075 mg
Niacin (B3)
0.4 mg
Pantothenic acid (B5)
0.9 mg
Folate (B9)
142 μg
Vitamin C
6.5 mg
Vitamin E
0.44 mg
Vitamin K
231 μg
52 mg
0.83 mg
15 mg
0.42 mg
28 mg
314 mg
0.79 mg

Percentages are roughly approximated using US recommendations for adults.
Source: USDA Nutrient Database

Endive (/ˈɛndv/ or /ˈɑːndiv/)[1] 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.[2][3]

Endive is rich in many vitamins and minerals, especially in folate and vitamins A and K, and is high in fiber.[citation needed]

Cichorium endivia

There are two main varieties of cultivated C. endivia 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.

Cichorium intybus

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


  1. "Endive | Define Endive at Dictionary.com". Dictionary.reference.com. Retrieved 2013-08-18.<templatestyles src="Module:Citation/CS1/styles.css"></templatestyles>
  2. "Chicory and Endive". Innvista. 2013-07-31. Retrieved 2013-08-18.<templatestyles src="Module:Citation/CS1/styles.css"></templatestyles>
  3. "Endive | Archives | Aggie Horticulture". Plantanswers.tamu.edu. Retrieved 2013-08-18.<templatestyles src="Module:Citation/CS1/styles.css"></templatestyles>
  4. Anderson, B. (2001), The Foods of Italy: The Quality of Life, Italian Trade Commission, p. 147<templatestyles src="Module:Citation/CS1/styles.css"></templatestyles>
  5. Kasper, L.R. (1999), The Italian Country Table, Scribner, ISBN 9780684813257<templatestyles src="Module:Citation/CS1/styles.css"></templatestyles>

External links