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Escarole
Endive () 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 common chicory). Common chicory includes types such as radicchio, puntarelle, and Belgian endive. There is considerable confusion between ''Cichorium endivia'' and ''Cichorium intybus''. ''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 ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Leaf Vegetables
Leaf vegetables, also called leafy greens, pot herbs, vegetable greens, or simply greens, are plant leaves eaten as a vegetable, sometimes accompanied by tender petioles and shoots. Leaf vegetables eaten raw in a salad can be called salad greens. Nearly one thousand species of plants with edible leaves are known. Leaf vegetables most often come from short-lived herbaceous plants, such as lettuce and spinach. Woody plants of various species also provide edible leaves. The leaves of many fodder crops are also edible for humans, but are usually only eaten under famine conditions. Examples include alfalfa, clover, most grasses, including wheat and barley. Food processing, such as drying and grinding into powder or pulping and pressing for juice, may be used to involve these crop leaves in a diet. Leaf vegetables contain many typical plant nutrients, but since they are photosynthetic tissues, their vitamin K levels are particularly notable. Phylloquinone, the most common form o ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Leaf Vegetable
Leaf vegetables, also called leafy greens, pot herbs, vegetable greens, or simply greens, are plant leaves eaten as a vegetable, sometimes accompanied by tender petioles and shoots. Leaf vegetables eaten raw in a salad can be called salad greens. Nearly one thousand species of plants with edible leaves are known. Leaf vegetables most often come from short-lived herbaceous plants, such as lettuce and spinach. Woody plants of various species also provide edible leaves. The leaves of many fodder crops are also edible for humans, but are usually only eaten under famine conditions. Examples include alfalfa, clover, most grasses, including wheat and barley. Food processing, such as drying and grinding into powder or pulping and pressing for juice, may be used to involve these crop leaves in a diet. Leaf vegetables contain many typical plant nutrients, but since they are photosynthetic tissues, their vitamin K levels are particularly notable. Phylloquinone, the most common form ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Radicchio
Radicchio ( or ; ) is a perennial cultivated form of leaf chicory (''Cichorium intybus'', Asteraceae) sometimes known as Italian chicory because of its common use in Italian cuisine. It is grown as a leaf vegetable and usually has colorful white-veined red leaves that form a head. Radicchio has a bitter and spicy taste which mellows if it is grilled or roasted. History Pliny the Elder said that radicchio was useful as a blood purifier and an aid for insomniacs in ''Naturalis Historia''. Radicchio contains intybin, a sedative/analgesic, as well as a type of flavonoid, called anthocyanin. Modern cultivation of the plant began in the fifteenth century in the Veneto, Friuli Venezia Giulia and Trentino regions of Italy, but the deep-red radicchio of today was engineered in 1860 by Belgian agronomist Francesco Van den Borre, who used a technique called ''imbianchimento'' (whitening), ''preforcing'', or blanching to create the dark red, white-veined leaves. The plants are taken fro ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Cichorium Endivia - Botanischer Garten Mainz IMG 5453
''Cichorium'' is a genus of plants in the tribe Cichorieae within the family Asteraceae. The genus includes two cultivated species commonly known as chicory or endive, plus several wild species. Common chicory (''Cichorium intybus'') is a bushy perennial herb with blue or lavender (or, rarely, white or pink) flowers. It grows as a wild plant on roadsides in its native Europe, and in North America, where it has become naturalized. It is grown for its leaves, when it is known as leaf chicory, endive, radicchio, Belgian endive, French endive, or witloof. Other varieties are grown for their roots, which are used as a coffee substitute, similar to dandelion coffee. True endive (''Cichorium endivia'') is a species grown and used as a salad green. It has a slightly bitter taste. Curly endive and the broad-leafed escarole are true endives. ''Cichorium'' is used as a food plant by the larvae of some Lepidoptera species including setaceous Hebrew character, turnip moth, and the grass ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Cichorium Endivia
''Cichorium endivia'' is a species of flowering plant belonging to the genus ''Cichorium'', which is widely cultivated as one of the species of similar bitter-leafed vegetables known as endive and escarole Endive () 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 ''Cich .... There is considerable confusion between ''C. endivia'' and '' C. intybus''. File:Escarola Cabell d'Àngel.jpg, A plant of the vegetable type sometimes distinguished as "frisée" File:Cichorium endivia flower (2).jpg, ''Cichorium endivia'' flower with Syrphidae File:Andijvie (Cichorium endivia).jpg, Seedlings References External links Endive and chicory* * {{Authority control Cichorieae Plants described in 1753 Taxa named by Carl Linnaeus Leaf vegetables ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Cichorium
''Cichorium'' is a genus of plants in the tribe Cichorieae within the family Asteraceae. The genus includes two cultivated species commonly known as chicory or endive, plus several wild species. Common chicory (''Cichorium intybus'') is a bushy perennial herb with blue or lavender (or, rarely, white or pink) flowers. It grows as a wild plant on roadsides in its native Europe, and in North America, where it has become naturalized. It is grown for its leaves, when it is known as leaf chicory, endive, radicchio, Belgian endive, French endive, or witloof. Other varieties are grown for their roots, which are used as a coffee substitute, similar to dandelion coffee. True endive (''Cichorium endivia'') is a species grown and used as a salad green. It has a slightly bitter taste. Curly endive and the broad-leafed escarole are true endives. ''Cichorium'' is used as a food plant by the larvae of some Lepidoptera species including setaceous Hebrew character, turnip moth, and the grass ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Cichorium Pumilum
''Cichorium pumilum'' is a Mediterranean species of plant in the tribe Cichorieae within the family Asteraceae . Like the two other species of '' Cichorium'', its leaves are edible by humans. The plant produces bluish-violet flower heads A pseudanthium (Greek for "false flower"; ) is an inflorescence that resembles a flower. The word is sometimes used for other structures that are neither a true flower nor a true inflorescence. Examples of pseudanthia include flower heads, compos ... and fleshy taproots. References External linksWild Flowers of Israel Cichorieae [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Cichorium Intybus
Common chicory (''Cichorium intybus'') is a somewhat woody, perennial herbaceous plant of the family Asteraceae, usually with bright blue flowers, rarely white or pink. Native to the Old World, it has been introduced to North America and Australia. Many varieties are cultivated for salad leaves, chicons ( blanched buds), or roots (var. ''sativum''), which are baked, ground, and used as a coffee substitute and food additive. In the 21st century, inulin, an extract from chicory root, has been used in food manufacturing as a sweetener and source of dietary fiber. Chicory is grown as a forage crop for livestock. "Chicory" is also the common name in the United States for curly endive ('' Cichorium endivia''); these two closely related species are often confused. Description When flowering, chicory has a tough, grooved, and more or less hairy stem. It can grow to tall. The leaves are stalked, lanceolate and unlobed; they range from in length (smallest near the top) and wide. The f ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Chicory
Common chicory ('' Cichorium intybus'') is a somewhat woody, perennial herbaceous plant of the family Asteraceae, usually with bright blue flowers, rarely white or pink. Native to the Old World, it has been introduced to North America and Australia. Many varieties are cultivated for salad leaves, chicons ( blanched buds), or roots (var. ''sativum''), which are baked, ground, and used as a coffee substitute and food additive. In the 21st century, inulin, an extract from chicory root, has been used in food manufacturing as a sweetener and source of dietary fiber. Chicory is grown as a forage crop for livestock. "Chicory" is also the common name in the United States for curly endive ('' Cichorium endivia''); these two closely related species are often confused. Description When flowering, chicory has a tough, grooved, and more or less hairy stem. It can grow to tall. The leaves are stalked, lanceolate and unlobed; they range from in length (smallest near the top) and wide. The ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Folate
Folate, also known as vitamin B9 and folacin, is one of the B vitamins. Manufactured folic acid, which is converted into folate by the body, is used as a dietary supplement and in food fortification as it is more stable during processing and storage. Folate is required for the body to make DNA and RNA and metabolise amino acids necessary for cell division. As humans cannot make folate, it is required in the diet, making it an essential nutrient. It occurs naturally in many foods. The recommended adult daily intake of folate in the U.S. is 400 micrograms from foods or dietary supplements. Folate in the form of folic acid is used to treat anemia caused by folate deficiency. Folic acid is also used as a supplement by women during pregnancy to reduce the risk of neural tube defects (NTDs) in the baby. Low levels in early pregnancy are believed to be the cause of more than half of babies born with NTDs. More than 80 countries use either mandatory or voluntary fortification of ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Vitamin A
Vitamin A is a fat-soluble vitamin and an essential nutrient for humans. It is a group of organic compounds that includes retinol, retinal (also known as retinaldehyde), retinoic acid, and several provitamin A carotenoids (most notably beta-carotene ²-carotene. Vitamin A has multiple functions: it is essential for embryo development and growth, for maintenance of the immune system, and for vision, where it combines with the protein opsin to form rhodopsin the light-absorbing molecule necessary for both low-light (scotopic vision) and color vision. Vitamin A occurs as two principal forms in foods: A) retinol, found in animal-sourced foods, either as retinol or bound to a fatty acid to become a retinyl ester, and B) the carotenoids alpha-carotene, β-carotene, gamma-carotene, and the xanthophyll beta-cryptoxanthin (all of which contain β-ionone rings) that function as provitamin A in herbivore and omnivore animals which possess the enzymes that cleave and convert provi ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
