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chicory


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Witloof or Belgian chicory (Belgian endive in the USA), Cichorium intybus; the root is harvested and grown in the dark to produce bullet-shaped heads of young white leaves (chicons). Also called succory; the red variety is radicchio. The leaves are eaten as a salad or braised as a vegetable, and the bitter root, dried and partly caramelized, is often added to coffee. A 50‐g portion supplies 1 g of dietary fibre, a little vitamin C, and 5 kcal (20 kJ).

Subjects: Medicine and Health — Cookery, Food, and Drink.


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