raw endive
Also known as: endive
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Also known as: endive
Per 100g
Nutrition data source: USDA FoodData Central
Yes, raw endive is highly nutritious and low in calories. It is an excellent source of Vitamin K, which is essential for bone health and blood clotting, and provides a good amount of dietary fiber for digestive health.
Endive is rich in antioxidants like kaempferol, which helps reduce inflammation. It also contains high levels of folate (Vitamin B9) for DNA formation and cell growth, along with fiber to promote regular bowel movements.
Raw endive is very low in calories, containing only 17 calories per 100g. It has approximately 3.35g of carbohydrates, 1.25g of protein, and a negligible 0.2g of fat, making it ideal for low-calorie diets.
Yes, endive is very keto-friendly. With only 3.35g of total carbohydrates per 100g and a significant portion of that being fiber, the net carb count is very low, fitting easily into a ketogenic or low-carb lifestyle.
Yes, endive is a natural leafy vegetable and is inherently both vegan and gluten-free. It is a safe and healthy option for individuals with gluten sensitivities or those following a plant-based diet.
Raw endive has a crisp, crunchy texture with a flavor profile that is notably bitter and slightly nutty. The bitterness is most concentrated in the base and the outer leaves, while the inner leaves are milder.
To prepare endive, trim the bottom of the head and separate the leaves. You can leave the leaves whole to use as 'scoops' for dips or slice them crosswise into ribbons to add a crunchy, bitter contrast to green salads.
raw endive is a versatile ingredient found in cuisines around the world. With 17 calories per 100g and 1.25 grams of protein, it's a nutritious addition to many dishes.
Explore more ingredients in the vegetable category with complete nutrition information.
View all vegetable →Store endive in the refrigerator's crisper drawer wrapped in a damp paper towel inside a plastic bag. Keep it away from light, as exposure to light can increase its bitterness and cause it to turn green.
Fresh endive should have crisp, firm leaves that are white to pale yellow or red. If the leaves become slimy, develop dark brown or black spots, or feel soft and wilted, the vegetable has likely spoiled and should be discarded.
While the entire endive is edible, the small cone-shaped core at the very bottom is the most bitter part. Most people prefer to cut a small 'V' into the base to remove the core before eating it raw to make the flavor more palatable.