WordNet
- variety of endive having leaves with irregular frilled edges (同)endive, escarole
PrepTutorEJDIC
- (サラダ用の)葉の広いチコリ
Wikipedia preview
出典(authority):フリー百科事典『ウィキペディア（Wikipedia）』「2015/10/09 08:52:37」(JST)
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| Endive |
|
| Escarole endive |
| Scientific classification |
| Kingdom: |
Plantae |
| (unranked): |
Angiosperms |
| (unranked): |
Eudicots |
| (unranked): |
Asterids |
| Order: |
Asterales |
| Genus: |
Cichorium |
| Species: |
C. endivia |
| Binomial name |
Cichorium endivia
L. |
| Synonyms[1] |
Synonymy
- Cichorium casnia Wall.
- Cichorium casnia C.B.Clarke
- Cichorium crispum Mill.
- Cichorium esculentum Salisb.
|
Endive, raw
| Nutritional value per 100 g (3.5 oz) |
| Energy |
71 kJ (17 kcal) |
|
|
Carbohydrates
|
3.35 g
|
| Dietary fiber |
3.1 g |
|
|
Fat
|
0.2 g
|
|
|
Protein
|
1.25 g
|
|
| Vitamins |
| Vitamin A equiv.
beta-carotene
|
(14%)
108 μg
|
| Thiamine (B1) |
(7%)
0.08 mg |
| Riboflavin (B2) |
(6%)
0.075 mg |
| Niacin (B3) |
(3%)
0.4 mg |
|
Pantothenic acid (B5)
|
(18%)
0.9 mg |
| Folate (B9) |
(36%)
142 μg |
| Vitamin C |
(8%)
6.5 mg |
| Vitamin E |
(3%)
0.44 mg |
| Vitamin K |
(220%)
231 μg |
|
| Minerals |
| Calcium |
(5%)
52 mg |
| Iron |
(6%)
0.83 mg |
| Magnesium |
(4%)
15 mg |
| Manganese |
(20%)
0.42 mg |
| Phosphorus |
(4%)
28 mg |
| Potassium |
(7%)
314 mg |
| Zinc |
(8%)
0.79 mg |
Link to USDA Database entry
|
- Units
- μg = micrograms • mg = milligrams
- IU = International units
|
Percentages are roughly approximated using US recommendations for adults.
Source: USDA Nutrient Database |
Endive ( or ;[2] Cichorium endivia) is a leaf vegetable belonging to the genus Cichorium, which includes several similar bitter leafed vegetables. Species include endive (Cichorium endivia), Cichorium pumilum, and common chicory (Cichorium intybus). Common chicory includes chicory types such as radicchio, puntarelle, and Belgian endive.
There is considerable confusion between Cichorium endivia and Cichorium intybus.[3][4] Because of the name, endive is wrongly associated with Belgian endive, which is a cultivated variety of common chicory.
Endive is rich in many vitamins and minerals, especially in folate and vitamins A and K, and is high in fiber.[citation needed] Endive is also a common name for some types of chicory (Cichorium intybus).
There are two main varieties of cultivated endive:
- Curly endive, or frisée (var crispum). This type has narrow, green, curly outer leaves. It is sometimes called chicory in the United States and is called chicorée frisée in French. Further confusion results from the fact that frisée also refers to greens lightly wilted with oil.
- Escarole, or broad-leaved endive (var latifolia), has broad, pale green leaves and is less bitter than the other varieties. Varieties or names include broad-leaved endive, Bavarian endive, Batavian endive, grumolo, scarola, and scarole. It is eaten like other greens, sauteed, chopped into soups and stews, or as part of a green salad.
References
- ^ The Plant List, Cichorium endivia L.
- ^ "Endive | Define Endive at Dictionary.com". Dictionary.reference.com. Retrieved 2013-08-18.
- ^ "Chicory and Endive". Innvista. 2013-07-31. Retrieved 2013-08-18.
- ^ "Endive | Archives | Aggie Horticulture". Plantanswers.tamu.edu. Retrieved 2013-08-18.
External links
- Media related to Endive at Wikimedia Commons
- Endive at Wikibook Cookbooks
- Chisholm, Hugh, ed. (1911). "Endive". Encyclopædia Britannica (11th ed.). Cambridge University Press.
- "Endive". Collier's New Encyclopedia. 1921.
- Belgian endive
- Endive and chicory
- Frisée
English Journal
- The impact of sesquiterpene lactones and phenolics on sensory attributes: An investigation of a curly endive and escarole germplasm collection.
- Filippo D'Antuono L1, Ferioli F2, Manco MA1.
- Food chemistry.Food Chem.2016 May 15;199:238-45. doi: 10.1016/j.foodchem.2015.12.002. Epub 2015 Dec 5.
- In the present study, curly endive (Cichorium endivia L. var. crispum) and escarole (Cichorium endivia L. var. latifolium) accessions were investigated for their sensory characters (bitterness, astringency and herbaceous flavour) and acceptance in relation to sesquiterpene lactone and phenolic conte
- PMID 26775966
- Efficacy of lactoferricin B in controlling ready-to-eat vegetable spoilage caused by Pseudomonas spp.
- Federico B1, Pinto L2, Quintieri L2, Carito A2, Calabrese N2, Caputo L2.
- International journal of food microbiology.Int J Food Microbiol.2015 Dec 23;215:179-86. doi: 10.1016/j.ijfoodmicro.2015.09.017. Epub 2015 Oct 8.
- The microbial content of plant tissues has been reported to cause the spoilage of ca. 30% of chlorine-disinfected fresh vegetables during cold storage. The aim of this work was to evaluate the efficacy of antimicrobial peptides in controlling microbial vegetable spoilage under cold storage condition
- PMID 26453993
- Growth potential of Salmonella spp. and Listeria monocytogenes in nine types of ready-to-eat vegetables stored at variable temperature conditions during shelf-life.
- Sant'Ana AS1, Barbosa MS, Destro MT, Landgraf M, Franco BD.
- International journal of food microbiology.Int J Food Microbiol.2012 Jun 15;157(1):52-8. doi: 10.1016/j.ijfoodmicro.2012.04.011. Epub 2012 Apr 20.
- Growth potential (δ) is defined as the difference between the population of a microorganism at the end of shelf-life of specific food and its initial population. The determination of δ of Salmonella and Listeria monocytogenes in RTE vegetables can be very useful to determine likely threats to food
- PMID 22561064
Related Links
- escaroleとは。意味や和訳。[名]エスカロール(endive)：サラダ用のキクヂシャ. - goo英和辞書は14万項目以上を収録し、発音、音声、慣用句、例文が分かる英和辞書です。
- Escarole produce guide and recipes from Martha Stewart, including side dishes, soups, savory tarts, and salads. ... Escarole Basics In Season: Flavorful, slightly bitter escarole thrives in cool weather. It grows from fall through ...
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