Cichorium endivia var. latifolium
1 association assessed — none with dependable human evidence behind them yet. Strongest first.
The broad-leaved form of endive, less bitter than frisée and sturdy enough to be wilted into soups and braises rather than eaten only raw. The USDA reference entry here is boiled without added salt, which is how it is most often served in southern Italian cooking.
Also known as Broad-leaved endive, Batavian endive, Scarole
What each association actually rests on, and the papers behind it. A rating describes the state of the research, not how impressive the food is. How we rate evidence.
Bitter greens have a long culinary reputation as appetite stimulants before a meal. That tradition has not been tested for escarole in any controlled human study, so there is no evidence base to describe.
Insufficient evidence. Not enough human research to say anything useful yet.
Answers are written only from the entries on this page — the same nutrients, compounds, claims and citations you can read above. Nothing is added from outside the database, and every answer lists what it was built from.
AI explanations are not switched on for this site, so there is nothing to ask here. Everything above is read straight from the database and does not need them.
| Nutrient | Amount | % DV |
|---|---|---|
| Macronutrients | ||
| Calories | 15 kcal | 1% |
| Protein | 1.15 g | 2% |
| Total fat | 0.18 g | 0% |
| Carbohydrate | 3.07 g | 1% |
| Fibre | 2.8 g | 10% |
| Total sugars | 0.23 g | — |
| Water | 94.3 g | — |
| Fats | ||
| Saturated fat | 0.042 g | 0% |
| Monounsaturated fat | 0.0040 g | — |
| Polyunsaturated fat | 0.081 g | — |
| Cholesterol | 0 mg | 0% |
| EPA (omega-3) | 0 g | — |
| DHA (omega-3) | 0 g | — |
| DPA (omega-3) | 0 g | — |
| Linoleic acid (omega-6) | 0.069 g | — |
| Vitamins | ||
| Vitamin A | 94 µg | 10% |
| Vitamin C | 3.3 mg | 4% |
| Vitamin D | 0 µg | 0% |
| Vitamin E | 0.4 mg | 3% |
| Vitamin K | 212 µg | 177% |
| Thiamin (B1) | 0.059 mg | 5% |
| Riboflavin (B2) | 0.062 mg | 5% |
| Niacin (B3) | 0.312 mg | 2% |
| Pantothenic acid (B5) | 0.826 mg | 17% |
| Vitamin B6 | 0.016 mg | 1% |
| Folate | 78 µg | 20% |
| Vitamin B12 | 0 µg | 0% |
| Choline | 15.4 mg | 3% |
| Minerals | ||
| Calcium | 46 mg | 4% |
| Iron | 0.72 mg | 4% |
| Magnesium | 13 mg | 3% |
| Phosphorus | 22 mg | 2% |
| Potassium | 245 mg | 5% |
| Sodium | 19 mg | 1% |
| Zinc | 0.69 mg | 6% |
| Copper | 0.087 mg | 10% |
| Manganese | 0.385 mg | 17% |
| Selenium | 0.2 µg | 0% |
| Other measured compounds | ||
| Beta-carotene | 1133 µg | — |
| Alpha-carotene | 0 µg | — |
| Lycopene | 0 µg | — |
| Lutein + zeaxanthin | 0 µg | — |
| Caffeine | 0 mg | — |
| Ash | 1.3 g | — |
Nutrient values are per 100 g of the USDA reference entry named on this page and vary with variety, growing conditions, storage and preparation.
Source record: Escarole, cooked, boiled, drained, no salt added (USDA FoodData Central, FDC ID 168413).
% DV uses the FDA Daily Values for adults and children aged 4 and over. A dash means no Daily Value has been established for that nutrient.
Compounds present in meaningful amounts. Presence is banded rather than quantified, because whole-food levels vary enormously with variety, growing conditions, storage and preparation.
Xanthophyll carotenoid
A xanthophyll carotenoid selectively concentrated in the macula of the retina, alongside zeaxanthin.
Polyphenol (class)
An umbrella term for thousands of plant phenolic compounds. Useful as a category, but a "high polyphenol" figure says nothing about which compounds…
Prebiotic fibre
A fermentable fructan found in chicory, onion, garlic and Jerusalem artichoke. Fermentable by definition — which is also why it commonly causes gas…
Only effects with real support are listed. If a preparation method is missing, it is because nothing dependable is documented — not because it makes no difference.
Folate and vitamin C are water-soluble and leach into the cooking water. Boiling and discarding the liquid removes a large share of both; wilting in a covered pan keeps more.
Allergies, interactions and intake concerns. Every food gets this section — a reference where everything is uniformly good is not a reference.
Interaction
Cooked escarole packs down to a fraction of its raw volume, so a bowlful delivers considerably more vitamin K than the same visual quantity of salad. Sudden changes in intake can move INR in people taking warfarin.
Worth knowing
Boiling and draining removes a substantial share of the folate and vitamin C the raw leaves held. Braising in a small amount of liquid that is then eaten retains more.