The properties and values of this plant have been known since ancient times. Although it has a permanent place in Mediterranean cuisine, in Poland, it is one of the leafy vegetables that is still underestimated. Its crisp, but slightly bitter leaves contain a wealth of vitamins, minerals and active ingredients. Therefore endive is a good choice for everyonebut who should especially include it in their diet?
Endive also known as endive chicory (Cichorium endivia L.) is a species of annual plant belonging to the Asteraceae family. It comes from the Mediterranean region and Western Asia, a It has been cultivated in Europe since the 16th century.
Endive is often called fried lettuce, and all this is due to its characteristic appearance, in the form of light green, slightly notched and jagged edges of the leaf blades. It is also known for its slightly bitter taste, which distinguishes it from other lettuces.
You can buy endive in the store, just like any other lettuce, in heads. It is also often an ingredient of salad mixes available in many supermarkets, where it stands out for its appearance, although it is often confused with iceberg lettuce, arugula or lettuce chicory. The two most common varieties of endive are curly endive and broadleaf endive.
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Endive, as a leafy plant, is a low-calorie plant. It provides less than 20 calories per 100 g. In addition, it has a low glycemic index, which is why is recommended for people who care about their figure, diabetics and people with insulin resistance, as well as people with digestive problems, hypertension and an easily digestible diet. Why?
This vegetable contains many valuable microelements, including vitamin A, C, B vitamins, as well as numerous minerals such as potassium, calcium, sodium, iron, zinc and copper. Plus this a plant valuable in fiber and antioxidants, including phenolic compounds, as well as inulin and intibin.
Thus, regular consumption of endive:
- Supports digestion
- It regulates intestinal function and supports bacterial flora
- Supports the liver and the body’s detoxification processes
- Lowers blood sugar levels
- Strengthens the body’s immunity
- Improves metabolism
- It has a beneficial effect on the skin
- It has a good effect on the heart and circulatory system
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The slightly bitter taste of endive stimulates digestive acidswhich translates into better absorption of nutrients. It contains more minerals and vitamins than lettuce.
It is an extremely versatile vegetable in the kitchen and the leaves are most often used as lettuce. It works best raw as a base for salads with olive oil, lemon, and also in combination with nuts or sharp cheeses. They perfectly balance the bitter taste of endive.
It will also work as a healthy addition to sandwiches and wraps, soups and pastas or as a complement to stewed or grilled hot dishes. Wanting to slightly alleviate the bitterness of endive leavesit is worth immersing them in cold water for a while or serving them with ingredients such as yogurt.
