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Dictionary

Endive

Endive is a leaf vegetable belonging to the genus Cichorium and scientifically called Cichorium Endivia. There are two main varieties of Cichorium Endivia, the curly endive and escarole. The curly endive or frisee has narrow, green, curly outer leaves. It is also called Chicory. Escarole, or broad-leaved endive are broad, pale green leaves which are less bitter.

Endive is consumed like other greens, in soups, salads and stew.

The third type of Endive is the Belgian Endive. They are small cylindrical head of lettuce with pale yellow slightly curled edges. They are moderately bitter and need a dark rook like mushroom, to grow.

Endive is low in calories and high in complex fibres. Fibber enhances digestion and helps improve the digestive system. It produces a feeling of fullness and aids in weight loss. Fibber also reduces blood cholesterol and controls blood sugar level. It also reduces the risk of heart disease.

Endive is power-packed with provitamin A, vitamins C and E. Provitamin A, also called retinol is beneficial for vision, and skin. Vitamin A in endive is beneficial for eye problems such as photophobia, dry eyes or night blindness. Vitamin C promotes the formation of collagen which is a necessary for the skin. It also favours the absorption of iron present in food. Vitamin C also aids in the healthy growth of bones and teeth in children. Vitamin E helps to stabilize the blood cells.