Radicchio, raw

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ProximatesAmount in 100g
Water93.14 g
Energy23 kcal
Energy96 kJ
Protein1.43 g
Total lipid (fat)0.25 g
Ash0.7 g
Carbohydrate, by difference4.48 g
Fiber, total dietary0.9 g
Sugars, total0.6 g
LipidsAmount in 100g
Fatty acids, total saturated0.06 g
14:00.003 g
16:00.052 g
18:00.003 g
Fatty acids, total monounsaturated0.01 g
18:1 undifferentiated0.005 g
Fatty acids, total polyunsaturated0.11 g
18:2 undifferentiated0.093 g
18:3 undifferentiated0.016 g
Scientific Name
Cichorium intybus
Carbohydrate Factor
3.84
Fat Factor
8.37
Protein Factor
2.44
Nitrogen to Protein Conversion Factor
6.25
MineralsAmount in 100g
Calcium, Ca19 mg
Iron, Fe0.57 mg
Magnesium, Mg13 mg
Phosphorus, P40 mg
Potassium, K302 mg
Sodium, Na22 mg
Zinc, Zn0.62 mg
Copper, Cu0.341 mg
Manganese, Mn0.138 mg
Amino AcidsAmount in 100g
Tryptophan0.026 g
Threonine0.04 g
Isoleucine0.085 g
Leucine0.062 g
Lysine0.056 g
Methionine0.008 g
Phenylalanine0.034 g
Valine0.065 g
Arginine0.105 g
Histidine0.024 g
VitaminsAmount in 100g
Selenium, Se0.9 µg
Vitamin C, total ascorbic acid8 mg
Thiamin0.016 mg
Riboflavin0.028 mg
Niacin0.255 mg
Pantothenic acid0.269 mg
Vitamin B-60.057 mg
Folate, total60 µg
Folate, food60 µg
Folate, DFE60 µg
Choline, total10.9 mg
Vitamin A, RAE1 µg
Carotene, beta16 µg
Vitamin A, IU27 IU
Lutein + zeaxanthin8832 µg
Vitamin E (alpha-tocopherol)2.26 mg
Vitamin K (phylloquinone)255.2 µg
LanguaL Codes
  • 1100 VEGETABLES AND VEGETABLE PRODUCTS (USDA SR)
  • RADICCHIO
  • LEAF
  • WHOLE
  • NOT HEAT-TREATED
  • COOKING METHOD NOT APPLICABLE
  • TREATMENT APPLIED NOT KNOWN
  • PRESERVATION METHOD NOT KNOWN
  • PACKING MEDIUM NOT KNOWN
  • CONTAINER OR WRAPPING NOT KNOWN
  • FOOD CONTACT SURFACE NOT KNOWN
  • HUMAN FOOD, NO AGE SPECIFICATION
  • GEOGRAPHIC PLACE OR REGION NOT KNOWN