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Radicchio
Radicchio is a leaf chicory (Cichorium intybus, Asteraceae), sometimes known as Italian chicory, and is a perennial. It is grown as a leaf vegetable which usually has white-veined red leaves. It has a bitter and spicy taste, which mellows when it is grilled or roasted.
Radicchio Pairs With:
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Radicchio Properties:
| Food Property | Type | Description |
|---|---|---|
| Flavor Profile | Bitter | Radicchio has a strong bitter taste, which can vary in intensity depending on the variety. |
| Nutritional Value | Micronutrients | Radicchio is a good source of micronutrients such as vitamin K, vitamin C, and folate. |
| Fiber | Radicchio is high in fiber, which is beneficial for digestion and overall health. | |
| Color | Natural Pigments | Radicchio has a deep red color due to the presence of natural pigments called anthocyanins. |
| Aroma | Volatile Compounds | Radicchio has a slightly peppery aroma due to the presence of volatile compounds in its leaves. |
| Chemical Composition | Water Activity (aw) | Radicchio has a low water activity, which helps to prolong its shelf life. |
| Cooking Behavior | Heat Conductivity | Radicchio cooks quickly and evenly due to its good heat conductivity. |
| Water Retention | Radicchio tends to retain some water when cooked, which can affect the dish's overall texture. |
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