Endive
Description
Endive, the green leaves of the endive plant of the chicory family, Cichorium endivia. This vegetable is high in provitamin A carotenoids. Endive also supplies a fair amount of vitamin C.
Available year-round with peak supplies December through April.
Note: Good quality endive will be healthy green, fresh, crisp and tender. Avoid heads with brown or yellow discolorations, or dry yellowing leaves or seedstems. Flabby, wilted plants either are old or have been subjected to poor handling.
Caloric Content
| 1 | |
| Calories: | 10 |
| Protein: | .9 gm |
| Carbohydrates: | 2.1 gm |
| Fiber: | .45 gm |
| Total fats: | .1 gm |
| Saturated fats: | - gm |
| Unsaturated fats: | - gm |
| Cholesterol: | - mg |
1. 1 cup, 50 grams
Vitamin Content
| 1 | USRDA | |
| Vitamin A: | 1650 | 5000 IU |
| Thiamine: | .04 | 1.7 mg |
| Vitamin B-2: | .07 | 1.7 mg |
| Vitamin B-6: | - | 2.0 mg |
| Vitamin B-12: | 0 | 6 mcg |
| Biotin: | - | 300 mcg |
| Niacin: | .3 | 20 mg |
| Pantothenic Acid: | - | 10 mg |
| Folic acid: | .024 | 400 mcg |
| Vitamin C: | 5 | 60 mg |
| Vitamin E: | - | 30 IU |
1. 1 cup, 50 grams
Mineral Content
| 1 | USRDA | |
| Calcium: | 41 | 1000 mg |
| Copper: | .045 | 2 mg |
| Iron: | .9 | 18 mg |
| Magnesium: | 5 | 400 mg |
| Manganese: | .11 | n/a mg |
| Phosphorus: | 27 | 1000 mg |
| Potassium: | 147 | n/a mg |
| Selenium: | - | n/a mcg |
| Sodium: | 7 | n/a mg |
| Zinc: | - | 15 mg |
1. 1 cup, 50 grams
Amino Acid Content
| 1 | |
| Tryptophan: | .002 gm |
| Threonine: | .026 gm |
| Isoleucine: | .036 gm |
| Leucine: | .050 gm |
| Lysine: | .032 gm |
| Methionine: | .008 gm |
| Cysteine: | .006 gm |
| Phenylalanine: | .026 gm |
| Tyrosine: | .020 gm |
| Valine: | .032 gm |
| Arginine: | .032 gm |
| Histidine: | .012 gm |
| Alanine: | .032 gm |
| Aspartic acid: | .066 gm |
| Glutamic acid: | .084 gm |
| Glycine: | .030 gm |
| Proline: | .030 gm |
| Serine: | .024 gm |
1. 1 cup, 50 grams
References
Kirschmann, John D. Nutrition Almanac: Nutrition Search. McGraw-Hill: New York. 1984.
Produce Availability & Merchandising Guide. The Packer. 1989.
United States Department of Agriculture. Composition of Foods: Vegetables and Vegetable Products-Raw-Processed-Prepared. Washington D.C. 1984.
United States Department of Agriculture. How To Buy Food For Economy and Quality. Recommendations of the United States Department of Agriculture. Dover: New York. 1975.
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