View source for Endive

{{Short description|Leafy vegetable}}
[[File:Cichorium endivia - Botanischer Garten Mainz IMG 5453.JPG|thumb|right|A broad-leaved endive cultivar of species ''[[Cichorium endivia]]'']]
[[File:Cicoria-otrantina.jpg|thumb|right|An [[heirloom plant|heirloom]] endive cultivar of species ''[[Cichorium intybus]]'']]
{{nutritional value
| name=Endive, raw
| kJ=71
| protein=1.25 g
| fat=0.2 g
| carbs=3.35 g
| fiber=3.1 g
| sugars=
| calcium_mg=52
| iron_mg=0.83
| magnesium_mg=15
| phosphorus_mg=28
| potassium_mg=314
| sodium=
| zinc_mg=0.79
| manganese_mg=0.42
| vitC_mg=6.5
| thiamin_mg=0.08
| riboflavin_mg=0.075
| niacin_mg=0.4
| vitB6=
| pantothenic_mg=0.9
| folate_ug=142
| choline=
| vitA_ug=108
| betacarotene_ug=1300
| vitE_mg=0.44
| vitK_ug=231
| source_usda = 1
| note=[https://fdc.nal.usda.gov/food-details/168412/nutrients Link to USDA Database entry]

}}
'''Endive''' ({{IPAc-en|ˈ|ɛ|n|d|aɪ|v|,_|-|d|ɪ|v|,_|ˈ|ɑː|n|d|iː|v}})<ref>{{cite EPD|18}}</ref> is a [[leaf vegetable]] belonging to the genus ''[[Cichorium]]'', which includes several similar bitter-leafed vegetables. Species include ''[[Cichorium endivia]]'' (also called endive), ''[[Cichorium pumilum]]'' (also called wild endive), and ''[[Cichorium intybus]]'' (also called chicory). Chicory includes types such as [[radicchio]], [[puntarelle]], and [[Belgian endive]].

There is considerable confusion between ''Cichorium endivia'' and ''Cichorium intybus''.<ref>{{cite web |date=2013-10-21 |title=Chicory and Endive |url=http://www.innvista.com/health/foods/vegetables/chicory-and-endive/ |url-status=unfit |archive-url=https://web.archive.org/web/20131021190241/http://www.innvista.com/health/foods/vegetables/chicory-and-endive/ |archive-date=2013-10-21 |access-date=2024-09-16 |publisher=Innvista}}</ref><ref>{{cite web|url=http://plantanswers.tamu.edu/vegetables/endive.html |title=Endive &#124; Archives &#124; Aggie Horticulture |publisher=Plantanswers.tamu.edu |access-date=2013-08-18}}</ref>

==''Cichorium endivia''==
There are two main varieties of cultivated ''C. endivia'' chicon:

* '''Curly endive''', or '''frisée''' (var. ''crispum''). This type has narrow, green, curly outer leaves. It is sometimes called chicory in the [[United States]] and is called ''chicorée frisée'' in French. Further confusion results from the fact that frisée also refers to greens lightly wilted with oil.
* '''Escarole''', or broad-leaved endive (var. ''latifolia''), has broad, pale green leaves and is less bitter than the other varieties. Varieties or names include broad-leaved Batavian endive, grumolo, scarola, and scarole. It is eaten like other greens, sauteed, chopped into soups and stews, or as part of a green salad. In parts of [[Southern Italy]], escarole is commonly cooked through [[Smothering (cooking)|smothering]], and at Christmas in [[Naples]] is eaten stuffed with raisins, pine nuts, olives, capers, cheese and breadcrumbs.<ref name=":1">{{Cite book |last=Schwartz |first=Arthur |title=Naples at Table: Cooking in Campania |publisher=[[HarperCollins]] |year=1998 |isbn=0-06-018261-X |location=New York |pages=[https://archive.org/details/naplesattablecoo0000schw/page/340/ 340]–[https://archive.org/details/naplesattablecoo0000schw/page/342/ 342]}}</ref> 

<gallery widths="200px" heights="160px">
File:Friseesalat1 (fcm).jpg|Frisée
</gallery>

==''Cichorium intybus''==
{{main|Puntarelle|Chicory}}
''Cichorium intybus'' endive is popular in Europe, and is also known as leaf chicory.
<gallery>
File:Cicoria catalogna, Italia, supermarket.jpg|Catalogna, also called asparagus endive<ref>{{citation |author=Anderson, B. |year=2001 |title=The Foods of Italy: The Quality of Life |publisher=Italian Trade Commission |url=https://books.google.com/books?id=c9d0AvIQiOcC |page=147}}</ref>
File:Cicoria puntarelle Torino.JPG|Puntarelle, the prized central stalks of the Catalogna endive<ref>{{citation |author=Kasper, L.R. |year=1999  |title=The Italian Country Table |publisher=Scribner  |isbn=9780684813257 |url=https://books.google.com/books?id=Z5MccGez0RYC}}</ref>
File:Cichorium intybus convar foliosum20120319 02.jpg|[[Belgian endive]]
</gallery>

==Chemical constituents==
Endive is rich in many vitamins and minerals, especially in [[folate]] and vitamins [[Vitamin A|A]] and [[vitamin K|K]], and is high in [[dietary fiber|fiber]]. It also contains [[kaempferol]].<ref>DuPont, M. S., Day, A. J., Bennett, R. N., Mellon, F. A., Kroon, P. A., ''Absorption of kaempferol from endive, a source of kaempferol-3-glucuronide, in humans'', Eur J Clin Nutr 2004 Jun;58(6):947-54</ref>

==References==
{{Reflist}}

==External links==
* {{commons-inline}}
* {{cookbook-inline|Endive}}
* {{Cite EB1911|wstitle=Endive}}
* {{Cite Collier's|wstitle=Endive |short=x}}

[[Category:Cichorieae]]
[[Category:Leaf vegetables]]
[[sv:Frisésallat]]