Today's veggie is the attractive, redleaved vegetable called radicchio. This veggie adds antioxidants to salads (if added into one).
Radicchio is a mainstay in the Mediterranean diet, radicchio has long been praised for its blood-purifying effects. Moreover, it is among some fo the highest-scoring vegetables for antioxidant activity. It is rich in anthocyannis, phytochemicals which help to strengthen blood capillaries and inhibit inflammation, making radicchio a beneficial food for circulatory problems and conditions, such as asthma and arthritis. Additionally, radicchio contains intybin, a mild appetite stimulant, which aids in digestion and liver function.
Nutrients: Vitamins B1, B2, B3, B5, B6, C, E, K, beta-carotene, folate; calcium, copper, iron, magnesium, manganese, phosphorus, potassium, selenium, and zinc.
Radicchio has a nice bitter flavor and thicker cruncher texture and when added to a green salad it gives it a more interesting taste. Radiccio braised or grilled is also quite nice and as a topping on a grilled pizza.
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