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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.
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.
Radicchio, 1 cup (40g) (raw, shredded)
Calories: 9.2
Protein: 0.57g
Carbohydrate: 1.79g
Total Fat: 0.10g
Fiber: 0.36g
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The information presented in the Food Guide is for informational purposes only and was created by a team of US–registered dietitians and food experts. Consult your doctor, practitioner, and/or pharmacist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications. Information expires September 2008.
