“Vegetable composed of bitter leaves and roots, native to the Mediterranean areas of Europe, Africa and Asia. It is usually consumed raw or in salads providing a spectacular splash of color. Its flavor is pleasant, slightly bitter,” writes the Spanish Nutrition Foundation (FEN) about chicory.
There are two basic types of chicory: one with thin, green leaves and serrated edges, and another with wide leaves, wavy edges and a head, more similar to lettuce. Their color can also vary, although they all maintain a white stem or central nerve: some are light green and others almost purple, with a whole range in between.
“It has numerous purifying and diuretic properties and a notable content of vitamins, among which C stands out,” recalls the FEN. That is to say, it is a good food for anyone, 100 grams of its leaves only contain 18 kilocalories, especially for those who follow a diet to lose weight.
Its taste is bitter, this means that not everyone likes chicory, but we should include it because it is also rich in provitamin A (good for eyesight, skin and hair) and potassium. To a lesser extent, it also contains minerals such as magnesium and calcium, as well as some fiber.
Although it provides texture and flavor in a salad, chicory stands out for its digestive qualities. Incorporating it into heavy agapes will make them somewhat lighter.
Calories: 18 kcal
Fiber: 0.9 g
Carbohydrates: 2.8 g
Potassium: 170 g
Calcium: 21 mg
