{{Short description|Leafy vegetable}} [[File:Cichorium endivia - Botanischer Garten Mainz IMG 5453.JPG|thumb|right|A broad-leaved endive cultivar of species ''Cichorium endivia'']] [[File:Cicoria-otrantina.jpg|thumb|right|An heirloom endive cultivar of species ''Cichorium intybus'']] {{nutritional value | name=Endive, raw | kJ=71 | protein=1.25 g | fat=0.2 g | carbs=3.35 g | fiber=3.1 g | sugars= | calcium_mg=52 | iron_mg=0.83 | magnesium_mg=15 | phosphorus_mg=28 | potassium_mg=314 | sodium= | zinc_mg=0.79 | manganese_mg=0.42 | vitC_mg=6.5 | thiamin_mg=0.08 | riboflavin_mg=0.075 | niacin_mg=0.4 | vitB6= | pantothenic_mg=0.9 | folate_ug=142 | choline= | vitA_ug=108 | betacarotene_ug=1300 | vitE_mg=0.44 | vitK_ug=231 | source_usda = 1 | note=[https://fdc.nal.usda.gov/food-details/168412/nutrients Link to USDA Database entry]
}} '''Endive''' ({{IPAc-en|ˈ|ɛ|n|d|aɪ|v|,_|-|d|ɪ|v|,_|ˈ|ɑː|n|d|iː|v}})<ref>{{cite EPD|18}}</ref> is a leaf vegetable belonging to the genus ''Cichorium'', which includes several similar bitter-leafed vegetables. Species include ''Cichorium endivia'' (also called endive), ''Cichorium pumilum'' (also called wild endive), and ''Cichorium intybus'' (also called chicory). Chicory includes types such as radicchio, puntarelle, and Belgian endive.
There is considerable confusion between ''Cichorium endivia'' and ''Cichorium intybus''.<ref>{{cite web |date=2013-10-21 |title=Chicory and Endive |url=http://www.innvista.com/health/foods/vegetables/chicory-and-endive/ |url-status=unfit |archive-url=https://web.archive.org/web/20131021190241/http://www.innvista.com/health/foods/vegetables/chicory-and-endive/ |archive-date=2013-10-21 |access-date=2024-09-16 |publisher=Innvista}}</ref><ref>{{cite web|url=http://plantanswers.tamu.edu/vegetables/endive.html |title=Endive | Archives | Aggie Horticulture |publisher=Plantanswers.tamu.edu |access-date=2013-08-18}}</ref>
==''Cichorium endivia''== There are two main varieties of cultivated ''C. endivia'' chicon:
* '''Curly endive''', or '''frisée''' (var. ''crispum''). This type has narrow, green, curly outer leaves. It is sometimes called chicory in the United States and is called ''chicorée frisée'' in French. Further confusion results from the fact that frisée also refers to greens lightly wilted with oil. * '''Escarole''', or broad-leaved endive (var. ''latifolia''), has broad, pale green leaves and is less bitter than the other varieties. Varieties or names include broad-leaved Batavian endive, grumolo, scarola, and scarole. It is eaten like other greens, sauteed, chopped into soups and stews, or as part of a green salad. In parts of Southern Italy, escarole is commonly cooked through smothering, and at Christmas in Naples is eaten stuffed with raisins, pine nuts, olives, capers, cheese and breadcrumbs.<ref name=":1">{{Cite book |last=Schwartz |first=Arthur |title=Naples at Table: Cooking in Campania |publisher=HarperCollins |year=1998 |isbn=0-06-018261-X |location=New York |pages=[https://archive.org/details/naplesattablecoo0000schw/page/340/ 340]–[https://archive.org/details/naplesattablecoo0000schw/page/342/ 342]}}</ref>
<gallery widths="200px" heights="160px"> File:Friseesalat1 (fcm).jpg|Frisée </gallery>
==''Cichorium intybus''== {{main|Puntarelle|Chicory}} ''Cichorium intybus'' endive is popular in Europe, and is also known as leaf chicory. <gallery> File:Cicoria catalogna, Italia, supermarket.jpg|Catalogna, also called asparagus endive<ref>{{citation |author=Anderson, B. |year=2001 |title=The Foods of Italy: The Quality of Life |publisher=Italian Trade Commission |url=https://books.google.com/books?id=c9d0AvIQiOcC |page=147}}</ref> File:Cicoria puntarelle Torino.JPG|Puntarelle, the prized central stalks of the Catalogna endive<ref>{{citation |author=Kasper, L.R. |year=1999 |title=The Italian Country Table |publisher=Scribner |isbn=9780684813257 |url=https://books.google.com/books?id=Z5MccGez0RYC}}</ref> File:Cichorium intybus convar foliosum20120319 02.jpg|Belgian endive </gallery>
==Chemical constituents== Endive is rich in many vitamins and minerals, especially in folate and vitamins A and K, and is high in fiber. It also contains kaempferol.<ref>DuPont, M. S., Day, A. J., Bennett, R. N., Mellon, F. A., Kroon, P. A., ''Absorption of kaempferol from endive, a source of kaempferol-3-glucuronide, in humans'', Eur J Clin Nutr 2004 Jun;58(6):947-54</ref>
==References== {{Reflist}}
==External links== * {{commons-inline}} * {{cookbook-inline|Endive}} * {{Cite EB1911|wstitle=Endive}} * {{Cite Collier's|wstitle=Endive |short=x}}
Category:Cichorieae Category:Leaf vegetables sv:Frisésallat