January–December in Turkey (approximate harvest period)Radicchio Nutrition Facts, Vitamins and Benefits
Radicchio (Cichorium intybus var. foliosum) is included in the Topraktan Bilgiler vegetable library. Per 100 g it provides approximately 23 kcal and includes 60 µg folate, 2.3 mg vitamin E, 302 mg potassium. Values can vary with variety, ripeness, growing conditions and preparation.
Radicchio benefits and place in a balanced diet
- A 100 g portion provides approximately 23 kcal; portion size and preparation affect total energy intake.
- Its approximately 93.1 g of water per 100 g contributes to total fluid intake.
- About 8 mg of vitamin C per 100 g contributes to normal immune function, collagen formation and the absorption of iron from plant foods.
- About 255 µg of vitamin K per 100 g contributes to normal blood clotting and the maintenance of normal bones.
- Its recorded folate content contributes to normal blood formation, cell division and homocysteine metabolism.
- About 2.3 mg of vitamin E per 100 g contributes to the protection of cells from oxidative stress.
- About 19 mg of calcium per 100 g contributes to the maintenance of normal bones and teeth, muscle function and nerve transmission.
- About 302 mg of potassium per 100 g contributes to normal muscle and nervous-system function and the maintenance of normal blood pressure.
- About 13 mg of magnesium per 100 g contributes to normal energy metabolism and muscle and nervous-system function.
- About 0.57 mg of iron per 100 g contributes to normal red-blood-cell and haemoglobin formation and oxygen transport. Absorption of plant iron varies with the meal.
- No single food prevents or treats disease. The nutritional value of radicchio depends on portion size, variety, ripeness and the overall eating pattern.
Radicchio nutrition facts
The table covers calories, macronutrients, vitamins, minerals, fatty acids and amino acids where a measured value is available. Values are shown per 100 g and for a 100 g reference serving.
| Nutrient | Per 100 g | 100 g serving |
|---|---|---|
| Core values and macronutrients | ||
| Energy | 23 kcal | 23 kcal |
| Water | 93.1 g | 93.1 g |
| Protein | 1.4 g | 1.4 g |
| Total fat | 0.25 g | 0.25 g |
| Saturated fat | 0.06 g | 0.06 g |
| Monounsaturated fat | 0.01 g | 0.01 g |
| Polyunsaturated fat | 0.11 g | 0.11 g |
| Carbohydrate | 4.5 g | 4.5 g |
| Dietary fiber | 0.9 g | 0.9 g |
| Total sugars | 0.6 g | 0.6 g |
| Ash | 0.7 g | 0.7 g |
| Cholesterol | 0 mg | 0 mg |
| Minerals | ||
| Calcium | 19 mg | 19 mg |
| Iron | 0.57 mg | 0.57 mg |
| Magnesium | 13 mg | 13 mg |
| Phosphorus | 40 mg | 40 mg |
| Potassium | 302 mg | 302 mg |
| Sodium | 22 mg | 22 mg |
| Zinc | 0.62 mg | 0.62 mg |
| Copper | 0.341 mg | 0.341 mg |
| Manganese | 0.138 mg | 0.138 mg |
| Selenium | 0.9 µg | 0.9 µg |
| Vitamins and vitamin-like compounds | ||
| Vitamin C | 8 mg | 8 mg |
| Vitamin B1 (Thiamin) | 0.016 mg | 0.016 mg |
| Vitamin B2 (Riboflavin) | 0.028 mg | 0.028 mg |
| Vitamin B3 (Niacin) | 0.255 mg | 0.255 mg |
| Vitamin B5 (Pantothenic acid) | 0.269 mg | 0.269 mg |
| Vitamin B6 | 0.057 mg | 0.057 mg |
| Vitamin B9 (Folate) | 60 µg | 60 µg |
| Folic acid | 0 µg | 0 µg |
| Food folate | 60 µg | 60 µg |
| Folate, DFE | 60 µg DFE | 60 µg DFE |
| Choline | 10.9 mg | 10.9 mg |
| Vitamin B12 | 0 µg | 0 µg |
| Vitamin A | 1 µg RAE | 1 µg RAE |
| Retinol | 0 µg | 0 µg |
| Beta-carotene | 16 µg | 16 µg |
| Alpha-carotene | 0 µg | 0 µg |
| Beta-cryptoxanthin | 0 µg | 0 µg |
| Lycopene | 0 µg | 0 µg |
| Lutein + zeaxanthin | 8,830 µg | 8,830 µg |
| Vitamin E | 2.3 mg | 2.3 mg |
| Vitamin D | 0 µg | 0 µg |
| Vitamin K | 255 µg | 255 µg |
| Fatty acids | ||
| Omega-3 | 0 g | 0 g |
| Omega-6 | 0.093 g | 0.093 g |
| Amino acids | ||
| Tryptophan | 0.026 g | 0.026 g |
| Threonine | 0.04 g | 0.04 g |
| Isoleucine | 0.085 g | 0.085 g |
| Leucine | 0.062 g | 0.062 g |
| Lysine | 0.056 g | 0.056 g |
| Methionine | 0.008 g | 0.008 g |
| Phenylalanine | 0.034 g | 0.034 g |
| Valine | 0.065 g | 0.065 g |
| Arginine | 0.105 g | 0.105 g |
| Histidine | 0.024 g | 0.024 g |
| Vitamin details | ||
| Vitamin K1 (Phylloquinone) | 255 µg | 255 µg |
| Fatty-acid details | ||
| Trans fat | 0 g | 0 g |
| Linoleic acid | 0.093 g | 0.093 g |
| EPA | 0 g | 0 g |
| DHA | 0 g | 0 g |
How many calories are in Radicchio?
100 g (about 3.5 oz) provides approximately 23 kcal. A 100 g reference serving provides approximately 23 kcal. Values vary with variety, ripeness and preparation.
How to use Radicchio in the kitchen
Radicchio can be used raw when food-safe or prepared by steaming, roasting, sautéing, simmering or adding to soups and salads, depending on the ingredient.
Related vegetables
Direct USDA records are used where available; closest-profile entries are explicitly labelled and remain approximate. Blank fields mean that the source did not report a value. General information only; not medical advice. Primary composition reference: USDA FoodData Central.