Italian Chicory Properties and Its Uses
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Italian Chicory

Plants and trees are wonderful creatures that adopt themselves to many types of climates and soils during their lifetime. Watching their day to day activities is an excellent time pass. Though many plants grow wonderfully under the sun few plants grow wonderfully in the shady places. The output will be similar wherever they grow. This topic will deal with a plant named Italian Chicory which is a perennial herbaceous plant found in the wild and the roadsides of many countries like North America, China, Australia, and Europe. The botanical name of this plant is Cichorium intybus.

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While flowering, these plants have a hairy stem which measures 40 in tall. The flower heads are 2 to 4 cm wide and usually bright blue in color. These plants flower during the months of July to October.


Italian Chicory

Italian Chicory

Italian chicory is also known as common chicory, blue daisy, blue dandelion, blue sailors, blue weed, bunk, coffee weed, cornflower, hendibeh, horseweed, ragged sailors, succory, wild bachelor’s buttons, and wild endive.

Principle Nutrient Value Percentage of RDA
Energy 23 Kcal 1%
Carbohydrates 4.48 g 3.50%
Protein 1.43 g 3%
Total Fat 0.25 g 1%
Cholesterol 0 mg 0%
Dietary Fiber 0.9 g 2%
Folates 60 µg 15%
Niacin 0.255 mg 1.50%
Pantothenic acid 0.269 mg 5%
Pyridoxine 0.057 mg 4%
Riboflavin 0.028 mg 2%
Thiamin 0.016 mg 1%
Vitamin A 27 IU 1%
Vitamin C 8 mg 13%
Vitamin E 2.26 mg 15%
Vitamin K 255.2 µg 212%
Sodium 22 mg 1.50%
Potassium 302 mg 6%
Calcium 19 mg 2%
Copper 0.341 mg 38%
Iron 0.57 mg 7%
Magnesium 13 mg 3%
Manganese 0.138 mg 6%
Phosphorus 40 mg 5.50%
Selenium 0.9 µg 1%
Zinc 0.62 mg 6%
Carotene-ß 16 µg
Carotene-α 0 µg
Cryptoxanthin-ß 0 µg
Lutein-zeaxanthin 8832 µg



The chicory leaves have a bitter taste. But many countries appreciate this bitter taste and use it in their food items. The bitter taste vanishes when it is cooked properly.

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