The Italian vegetable radicchio belongs to the chicory family. It has a slightly bitter taste and a similar appearance to red cabbage. It is characterized by healthy ingredients such as vitamin K, intibin, zeaxanthin, and other vitamins and minerals with antioxidant properties.
In Italy, radicchio is consumed raw, in salads and as an ingredient in various dishes.
Due to its low calorie content, radicchio helps to lose weight and maintain a healthy weight. 100 g of fresh leaves contain only 23 calories.
The bitter taste of radicchio is due to intibin. The ingredient has been found to have a sedative and analgesic effect.
Vegetable leaves are an excellent source of antioxidants such as zeaxanthin and lutein. They are good for the eyes and prevent the development of macular degeneration by filtering harmful ultraviolet rays.
Fresh radicchio leaves contain moderate amounts of B-complex vitamins, such as folic acid; vitamin B1, involved in the metabolism of carbohydrates, proteins and fats; vitamin B3, which helps lower cholesterol and triglyceride levels; vitamin B5 and B6.
We need vitamin B6 to make antibodies and red blood cells. Research has found that high levels of vitamin B6 and the amino acid methionine in the body reduce the risk of developing lung cancer by more than 50%.
Radicio also contains vitamin K, which is involved in building bone tissue. A study showed that daily consumption of green leafy vegetable salads containing vitamin K reduces the risk of bone fractures by 50%.
Consumption of foods rich in vitamin K also contributes to reducing the risk of Alzheimer's disease, studies show.
Radicchio is also a source of the minerals manganese, copper, iron, zinc and potassium.