Radicchio can be eaten raw and cooked. The culinary destination depends above all on the variety in question. They can be eaten alone, as a side dish, or used as an ingredient for elaborate recipes such as sauces for first courses, risottos, side dishes au gratin with cheese, etc.
rich in vitamin C, vitamin A or RAE, dietary fiber, water and potassium.The energy intake is negligible, since all three energetic macronutrients are present in modest quantities. Carbohydrates tend to be soluble, simple - made up of fructose. Fatty acids should be largely unsaturated and proteins have a low biological value.
Radicchio contains dietary fibers, most of which are soluble. There are plant steroid molecules, called phytosterols, with metabolic action opposite to cholesterol. These plant sterols belong to the broadest set of polyphenols, others of which are also well present in radicchio - the red one is rich in anthocyanins. Lactose, gluten and histamine are absent. The intake of purines is considered to be minimal.
Radicchio has an excellent concentration of vitamin C or ascorbic acid and equivalent retinol (RAE), in particular beta carotene. The average contribution of potassium and magnesium is remarkable. Green radicchio also contains good quantities of calcium and iron, however poorly bioavailable both due to the chemical form - iron that is not bioavailable - and due to the presence of fibers and antinutrients - phytic and oxalic acid, which hinder the absorption of calcium.
Edible part
Like all vegetables, it cannot be considered a good source of high biological value protein. The quantity of essential amino acids and their proportion is in fact very different compared to the human protein model. Fatty acids, although mainly unsaturated, being present in small quantities do not have a significant impact on metabolism.
The abundance of fiber can have multiple effects on the body. First of all, in the presence of water, they improve the sense of satiety by increasing the volume of the meal in the stomach - as we have already said, this vegetable is suitable for the slimming diet. Especially the soluble ones, they create a gel that modulates the nutritional absorption in two ways: they decrease the speed of absorption of carbohydrates, reducing the insulin glycemic index of the meal, hinder the absorption and reabsorption of fats, especially cholesterol and bile juices - rich in endogenous cholesterol. Radicchio is therefore recommended in food therapy against hypercholesterolemia - to which polyphenols contribute - type 2 diabetes mellitus and hypertriglyceridemia. The fibers improve intestinal transit, preventing / treating constipation - and related ailments such as hemorrhoids, anal fissures, the tendency to anal prolapse etc. - and acting in the long term as a protective factor against some forms of colon cancer. They also nourish the intestinal flora, acting as prebiotics, which contributes to the maintenance of intestinal health.
Radicchio lends itself to the diet of lactose intolerant, celiac and histamine intolerant. The low presence of purines makes it suitable for the nutritional regimen against hyperuricemia and gout.
Vitamin C is a powerful antioxidant, as well as a precursor to collagen, an essential element of the immune system, etc. Carotenoids are also antioxidants; in the organism they can be recombined to form vitamin A, necessary for visual function, for cell differentiation, to maintain reproductive function, etc. Polyphenols are the third antioxidant agent of radicchio. The high concentration of molecules endowed with this function makes this vegetable suitable to fight the oxidative stress of the organism, acting preventively against tumors and hindering the onset of metabolic pathologies.
The richness of water and potassium is considered a preventive aspect of primary arterial hypertension, especially sodium-sensitive - potassium acts metabolically in contrast to sodium and water increases diuresis, favoring the elimination of the unwanted ion. Furthermore, these are two nutritional factors largely eliminated with sweating, greater in hot climates and in sports. Potassium and magnesium are alkalizing minerals which, when deficient in the body, can cause muscle cramps. The nutritional action of the iron and calcium contained in the radicchio is marginal.
We remind you that, in the pregnant woman's diet, raw radicchio must be washed carefully and possibly in solution with disinfectants, to reduce the risk of infection or infestation with bacteria or parasites that are dangerous for the success of the pregnancy.
di Castelfranco and the Radicchio Tondo di Chioggia - the precautions for preparing it raw are the same as those for other leafy vegetables - such as lettuce. However, it must be remembered that few people appreciate salads completely based on radicchio, which is more often one of the various ingredients for "mixed". As for cooked radicchio, a separate chapter could be written. In particular, Radicchio di Treviso and Radicchio di Verona are typically the subject of many local recipes. Radicchio di Verona, due to its elongated but compact shape, is the ideal product to be prepared on the grill, while Radicchio Tardivo di Treviso is a fundamental ingredient for the first courses of the area. There is no shortage of composite dishes, such as rolls, escalopes and roasts with radicchio; in addition, there is a "wide variety of sauces that contain it - for example the flavored bechamel. I note the radicchio stir-fried with oil, salt, lemon / wine / balsamic vinegar and garlic; many enrich it with bacon or speck or diced lard or strips.
VideoRecipe - Light pie with radicchio
Light pie with radicchio
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It is also appropriate to distinguish the pure Species of intybus from crosses with the species endivia - for example the variegated radicchio - respectively two strands with different varieties and botanical characteristics.
: by red radicchio we mean a pigmented vegetable of ruby or purple color, belonging to many varieties, even quite different in shape and origin but all belonging to the genus Cichorium, Specie intybus. Among the best known red radicchio we mention:- Treviso red radicchio, early and late (elongated shape, with narrow leaves and semi-closed head)
- Red chicory of Chioggia (spherical shape and closed head)
- Radicchio Rosso di Verona (elongated shape, with wide leaves and closed head).
- Green Sugar Loaf Radicchio (elongated shape, with wide leaves and closed head)
- Green Wild or Field Radicchio (there are different varieties, some with jagged leaves, others with regular leaves; they do not form a dense clump and remain smaller in size).
Many varieties of radicchio are further classified into early and late, a variable that diversifies their taste and aroma. The one from Treviso, for example, is also different in the shape of the leaves, which depends on the cultivation technique.
Many varieties of radicchio, red and otherwise, have acquired the Protected Geographical Indication (PGI) certification.
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