The radicchio is a vegetable belonging to the Composite family. It has antioxidant properties and is useful against psoriasis, type 2 diabetes, obesity, constipation and poor digestion.
There are numerous varieties of radicchio; some are wild, others cultivated.
The appearance and also the flavor change according to the type and region of origin. Even the denominations are often different and someone calls it chicory.
There are varieties of radicchio with a bitter taste and others sweeter, almost all of them are crunchy. The types of radicchio are essentially divided into two large groups: those with intense red leaves and those with variegated leaves.
As for minerals, red radicchio contains above all potassium, but also magnesium, phosphorus, calcium, zinc, sodium, iron copper and manganese; it also contains B vitamins, vitamin C, vitamin E, vitamin K.