Escarole

EscarolePhoto by Don LaVange. Creative Commons License.

Endive (or Cichorium endivia) is a leaf vegetable belonging to the daisy family. Endive can be cooked or used raw in salads.

Allergy Alert:

An escarole allergy is an adverse reaction by the body’s immune system to escarole or food containing escarole. This type of allergy is rare and serious reactions are very rare. The body’s immune system produces immunoglobulin E (IgE – an antibody) and histamine in response to contact with the allergen. The specific symptoms that can result can vary considerably amongst patients e.g. skin, respiratory and behavioral symptoms.

Common Uses:

High in folic acid, fiber and vitamins A and K, escarole can be eaten raw or gently cooked. Try tossing a few escarole leaves into a mild salad, serving some quickly wilted with lemon juice, or stir chopped escarole into soup. A medium head of escarole usually yields about seven cups of torn leaves (Cookthink LLC, n.d.).

Nutritional Information:

Amount Per 0.5 cup, chopped (25 g)
Calories 4
% Daily Value*
Total Fat 0 g 0%
Saturated fat 0 g 0%
Polyunsaturated fat 0 g
Monounsaturated fat 0 g
Cholesterol 0 mg 0%
Sodium 6 mg 0%
Potassium 79 mg 2%
Total Carbohydrate 0.8 g 0%
Dietary fiber 0.8 g 3%
Sugar 0.1 g
Protein 0.3 g 0%
Vitamin A 10% Vitamin C 2%
Calcium 1% Iron 1%
Vitamin D 0 µg Vitamin B-6 0%
Vitamin B-12 0% Magnesium 1%

Source Wikipedia. (Note: This is not intended to be used, as it was copied and pasted from a Google search)

 

Dietary Information and Related Articles:

Check out these escarole recipes.