Know2eat

Radicchio

Cichorium intybus var. foliosum

What radicchio has been studied for

1 association assessed — none with dependable human evidence behind them yet. Strongest first.

  • 1 Insufficient
2 things to know first — allergies, interactions and intake limits

About radicchio

A red-leaved chicory sold as a tight round head or an elongated Treviso spear. The colour comes from anthocyanins that develop as temperatures drop, which is why winter heads are darker and more bitter.

Also known as Italian chicory, Red chicory, Chioggia radicchio, Treviso

Antioxidant & Oxidative Stress

The evidence in depth

Best supported: Insufficient

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.

Oxidative stress markers

Antioxidant & Oxidative Stress
Insufficient evidence

Radicchio is one of the more anthocyanin-rich salad vegetables measured, and that has been enough to attract laboratory interest. Human research on eating radicchio and any oxidative-stress marker is essentially absent.

Insufficient evidence. Not enough human research to say anything useful yet.

2 sources

Deep research mode adds each paper’s own conclusion and stated limitations.

Ask about Radicchio

Ask about Radicchio

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.

Key nutrients

Nutrient content per 100 grams
NutrientAmount% DV
Macronutrients
Calories23 kcal1%
Protein1.43 g3%
Total fat0.25 g0%
Carbohydrate4.48 g2%
Fibre0.9 g3%
Total sugars0.6 g—
Water93.1 g—
Fats
Saturated fat0.06 g0%
Monounsaturated fat0.01 g—
Polyunsaturated fat0.11 g—
Cholesterol0 mg0%
EPA (omega-3)0 g—
DHA (omega-3)0 g—
DPA (omega-3)0 g—
Linoleic acid (omega-6)0.093 g—
Vitamins
Vitamin A1 µg0%
Vitamin C8 mg9%
Vitamin D0 µg0%
Vitamin E2.26 mg15%
Vitamin K255 µg213%
Thiamin (B1)0.016 mg1%
Riboflavin (B2)0.028 mg2%
Niacin (B3)0.255 mg2%
Pantothenic acid (B5)0.269 mg5%
Vitamin B60.057 mg3%
Folate60 µg15%
Vitamin B120 µg0%
Choline10.9 mg2%
Minerals
Calcium19 mg1%
Iron0.57 mg3%
Magnesium13 mg3%
Phosphorus40 mg3%
Potassium302 mg6%
Sodium22 mg1%
Zinc0.62 mg6%
Copper0.341 mg38%
Manganese0.138 mg6%
Selenium0.9 µg2%
Other measured compounds
Beta-carotene16 µg—
Alpha-carotene0 µg—
Lycopene0 µg—
Lutein + zeaxanthin8832 µg—
Caffeine0 mg—
Ash0.7 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: Radicchio, raw (USDA FoodData Central, FDC ID 168564).

% 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.

Bioactive compounds

Compounds present in meaningful amounts. Presence is banded rather than quantified, because whole-food levels vary enormously with variety, growing conditions, storage and preparation.

How preparation changes things

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.

  • roastedReduces anthocyanins

    Grilling and roasting mellow the bitterness but degrade a share of the anthocyanin pigment, which is why cooked radicchio browns rather than staying red.

Things to know

Allergies, interactions and intake concerns. Every food gets this section — a reference where everything is uniformly good is not a reference.

  • Worth knowing

    Fructans and irritable bowel syndrome

    Radicchio is a chicory, and chicory fructans are among the more reliably symptomatic FODMAPs. A few leaves in a mixed salad are usually fine; a whole head as the base of one is often not.

  • Allergy

    Daisy-family sensitisation

    Sesquiterpene lactones give radicchio its bitterness and are a documented cause of contact dermatitis in people who handle chicory in quantity.