Properties and benefits of radicchio

There are many folk legends about this tasty vegetable, because radicchio, or better known as field chicory, was for centuries the poor food of the Venetian countryside. In fact, while the Doges consumed sumptuous and refined dishes, the peasants cooked the bitter vegetables of their fields, inventing dishes that are today typical of Venetian cuisine. In reality, the use of radicchio has been known since the time of Pliny the Elder (29 – 79 AD) who in 'Naturalis Historia' mentions chicory attributing purifying properties to it.

At the market

Wild chicory Genus Cichorium, Species intybus has given rise to many cultivated varieties, even quite different in shape and origin including: Red Radicchio of Treviso, Catalonia, Rose of Chioggia and many others. Among the best known radicchi that we can buy at the market we remember:

Red Radicchio of Treviso, early and late (elongated shape, with narrow leaves and semi-closed head);
Red Radicchio of Chioggia (spherical shape and closed head);
Red Radicchio of Verona (elongated shape, with wide leaves and closed head);
Variegated Radicchio (yellowish-green color spotted in red-purple with an open head);
Sugarloaf Green Radicchio (elongated shape, with wide leaves and closed head);
Wild or field Green Radicchio (there are different varieties, some with jagged leaf, others with regular leaf; they do not form a dense head and remain smaller in size).

Properties and benefits

They are very rich in water and provide a good supply of minerals and, above all, fibers. For this reason, they have purifying effects and constitute an ideal help for those who have digestive difficulties or suffer from constipation.

Red radicchio contains mainly potassium, but also magnesium, phosphorus, calcium, zinc, sodium, iron, copper and manganese; it also contains group B vitamins, vitamin C, vitamin E, vitamin K.

The liver is protected, thanks to the bitter-tasting molecules contained in these vegetables, which stimulate bile which helps to digest fats.

It has a very low energy power and is therefore useful in low-calorie diets. The fibers contained in radicchio are able to retain the sugars present in the blood; for this reason it is a recommended food for those suffering from type 2 diabetes.

Red radicchio, like all vegetables of this color, is rich in antioxidants. It contains anthocyanins, which help prevent cardiovascular risk factors and tryptophan, which helps fight insomnia. In fact, it represents the starting point for the synthesis of some biological substances, including serotonin (now called the “good mood hormone”), which is a precursor of melatonin or the hormone that regulates the quality and duration of our sleep.

Polyphenols are well represented in red radicchi, in particular anthocyanins which are responsible for the red-purple color of radicchi and are powerful antioxidants with great beneficial properties.

These substances perform protective and anti-aging functions on the entire organism. They act mainly on the circulatory system: they possess anti-inflammatory and antiplatelet properties.

Anthocyanins useful against water retention

They perform a vasodilatory, antioxidant and protective action on the microcirculation. This is why foods rich in anthocyanins are recommended to fight capillary fragility (cellulite, varicose veins, hemorrhoids) and to reduce the negative effects induced by hypercholesterolemia.

Furthermore, anthocyanins are useful for solving water retention problems, because they prevent the formation of edema, i.e. accumulations of fluid in the intercellular spaces or between tissues.

Useful against psoriasis

In the treatment and control of psoriasis, nutrition plays a very important role. Psoriasis is a chronic inflammation of the epidermis that can have many causes including stress and psychological disorders. The intake of detoxifying food, which counteracts the oxidative effect of the organism brings appreciable benefits. The consumption of fibers associated with that of bitter vegetables such as radicchio manages to bring benefit to this pathology.

Contraindications

It is a vegetable not recommended for those who have problems with stones and cholecystitis. To be avoided if suffering from gastroduodenal ulcer. Radicchio can have stimulating effects on the uterus and therefore should only be consumed after medical consultation during pregnancy.

In the kitchen

The recipes with radicchio are many: an excellent combination if paired with cheeses, fresh and dried fruit or even to enrich a simple salad.

Some examples can be a radicchio and walnut sauce, radicchio risotto with speck and mushrooms, crostini with robiola, radicchio and salmon or as an ingredient in smoothies, for example with pears and honey.