Radicchio, raw
* The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Macronutrients
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| Nutrient | Amount | % DV | |
|---|---|---|---|
| Vitamin C, total ascorbic acid | 8 MG | 9% | |
| Thiamin | 0.0 MG | 1% | |
| Riboflavin | 0.0 MG | 2% | |
| Niacin | 0.3 MG | 2% | |
| Pantothenic acid | 0.3 MG | 5% | |
| Vitamin B-6 | 0.1 MG | 3% | |
| Folate, total | 60 UG | 15% | |
| Choline, total | 10.9 MG | 2% | |
| Vitamin B-12 | 0 UG | 0% | |
| Vitamin A, RAE | 1 UG | 0% | |
| Vitamin E (alpha-tocopherol) | 2.3 MG | 15% | |
| Vitamin D (D2 + D3) | 0 UG | 0% | |
| Vitamin K (phylloquinone) | 255.2 UG | 213% |
Minerals
| Nutrient | Amount | % DV | |
|---|---|---|---|
| Calcium, Ca | 19 MG | 1% | |
| Iron, Fe | 0.6 MG | 3% | |
| Magnesium, Mg | 13 MG | 3% | |
| Phosphorus, P | 40 MG | 3% | |
| Potassium, K | 302 MG | 6% | |
| Sodium, Na | 22 MG | 1% | |
| Zinc, Zn | 0.6 MG | 6% | |
| Copper, Cu | 0.3 MG | 38% | |
| Manganese, Mn | 0.1 MG | 6% | |
| Selenium, Se | 0.9 UG | 2% |
Nutrition Highlights
- Very low in calories (23 kcal per 100g), suitable for weight management.
- Very low in fat (0.3g per 100g).
- Good source of Copper, Cu (38% DV).
- Rich source of Vitamin K (phylloquinone) (213% of Daily Value per 100g).
About Radicchio, raw
This leafy vegetable is a member of the chicory family, recognizable by its vibrant red and white leaves and slightly bitter flavor. It's low in calories, making it an excellent choice for those watching their energy intake. With a modest amount of protein and a good source of dietary fiber, it supports digestive health and can help maintain satiety. Its carbohydrate content is low, with minimal sugars, and it contains virtually no fat. The fiber in this vegetable also contributes to healthy blood sugar regulation and may support heart health by aiding in cholesterol management.
In the kitchen, it's a versatile ingredient that can be enjoyed both raw and cooked. When raw, its crisp texture and peppery bite make it a great addition to salads, where it pairs well with sweeter elements like fruits or a honey-based dressing to balance its bitterness. It can also be grilled, roasted, or sautéed, which mellows its flavor and adds a subtle smokiness. In Italian cuisine, it's often used in risottos, pastas, or as a pizza topping. For those looking to diversify their vegetable intake, it offers both nutritional value and a unique flavor profile that can elevate a variety of dishes.
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