Charakterystyka wartości odżywczej i właściwości prozdrowotnych endywii (Cichorium endivia L.)

*Ewa Cieślik, Iwona Gajda

Summary
Endive belongs to the family Asteraceae. This vegetable is very popular in France, Italy, Germany and the United States. The edible part of endive is a leaves rosette, placed on a short stalk. This plant is an annual plant which can be propagated both from seeds, and from seedlings. This vegetable has not special climate requirements, it tolerates moderate frost. Due to presence of glycosides in leaves, it has a bitter taste and to get rid off it has to be bleached. Endive is characterized by a high content of nutrients. Among others, primarily, vitamins (C, E, B group, carotenes – as provitamine A and K), minerals (K, Ca, P, Fe and Mg) and sesquiterpenes lactone (intybine). It also contains proteins, fats and carbohydrates, including inulin – very important for diabetics. This vegetable because of its high content of pro-healthy components, can be used in prophylaxis of digestive disorders; as medicament in supporting of cardio-vascular circulation for retarding of ageing processes and first of all for in blood diseases such as anaemia. Also because of inulin presence endive is recommended for diabetes as low glycemic index vegetable.

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