The  tightly-packed heads of radicchio have a  strong slightly bitter flavour that can lift a mixed leaf salad and provide contrasting colour. Its astringent taste awakens the palate and promotes the secretion of hydrochloric acid, which aids digestion.

Radicchio  is rich in phenolic compounds, such as quercetin glycosides, which help prevent precancerous substances from causing damage to the body, and anthocyanins, which help protect against both cancer and heart disease. The total phenolic content in red forms of radiccihio is about 4-5  times higher than in green varieties.

Radicchio  contains  good levels of vitamin C, potassium and folate.

Radicchio  should be stored in a plastic bag in the refrigerator.

50 g of radicchio  contains

• 12 Kcalories
• 0.7 g protein
• 2.2 g carbohydrate
• 0.5 g fibre
• 4 mg vitamin C
• 30 mcg folate
• 151 mg potassium
• 10 mg calcium
• 0.5 mg selenium
• 4416 mcg lutein/Zeaxanthin