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.
Buying and storing tips
Radicchio can be found in the produce section of health food stores, specialty markets, and
supermarkets. Look for firm heads with crisp, colorful leaves and no signs of wilting or
browning. Store in a plastic bag in the refrigerator for up to five days.
Varieties
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.
Nutrition Highlights
Radicchio, 1 cup (40g) (raw, shredded)
Calories: 9.2
Protein: 0.57g
Carbohydrate: 1.79g
Total Fat: 0.10g
Fiber: 0.36g
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 February 2010.
