Ingredients
/
Vegetables
/
Radicchio
Out of season
Season
Oct–Mar
Ruled by
♂ Mars
Calories
14 kcal
Protein
1.4 g
MW reference
1
Radicchio
Radicchio reaches its peak between October and March, as cold weather refines its bold color and complex bitterness. While imports ensure year-round availability, the winter harvest offers the best balance of crunch and flavor. It is a potent source of vitamin K, antioxidants, and fiber, adding a sophisticated edge to dishes.
Nutrition facts
Per 100 g
Energy14 kcal / 58 kJ
Protein1.4 g
Carbs1.7 g
— of which sugars1.7 g
Fat0.2 g
Salt7 mg Na
Vitamin C5.0 mg
Iron0.30 mg
Figures are estimates per 100 g from reference data and may differ from the product you use. Always check the packaging for accurate nutrition and allergen information. Not a substitute for professional dietary advice.
Reference data McCance & Widdowson 2021
Raddiccio, raw · 13-329 · DG
3 samples. Outer leaves removed
Energy & Proximates
Energy14.00kcal
Energy58.00kJ
Water92.90g
Protein1.40g
Fat0.20g
Carbohydrates1.70g
of which sugars1.70g
of which starch—g
Fibre (AOAC)—g
Fibre (NSP)1.80g
Alcohol—g
Fat Breakdown
Total fat0.20g
Saturated—g
Monounsaturated—g
Polyunsaturated—g
Trans—g
Omega-3—g
Omega-6—g
Cholesterol—mg
Minerals
Sodium7.00mg
Potassium320.00mg
Calcium22.00mg
Magnesium9.00mg
Phosphorus38.00mg
Iron0.300mg
Copper0.040mg
Zinc0.200mg
Selenium—µg
Iodine—µg
Vitamins
Vitamin A—µg
Vitamin D—µg
Vitamin E—mg
Vitamin C5.00mg
Thiamin (B1)0.090mg
Riboflavin (B2)0.150mg
Niacin (B3)0.300mg
Vitamin B60.080mg
Vitamin B12—µg
Folate15.00µg
More from Vegetables
