Varieties
Several varieties of radicchio are grown, but the two most commonly available are Verona, which grows in small, loose heads with burgundy leaves and white ribs, and Treviso, which has leaves that are narrower and more pointed, and tighter, more tapered heads. Other varieties have variegated or speckled leaves in shades of pink, red, and green.
Preparation, uses, and tips
Wash radicchio just before using. While it’s most commonly eaten raw in salads, it can also be cooked. Try braising it in olive oil with a little minced garlic.
Nutritional Highlights
Radicchio, 1 cup (40g) (raw, shredded)
Calories: 9.2
Protein: 0.57g
Carbohydrate: 1.79g
Total Fat: 0.10g
Fiber: 0.36g
Copyright 2007, Healthnotes, Inc., 1505 S.E. Gideon St., Suite 200, Portland, Oregon 97202, www.Healthnotes.com.
2006-09-07
