Vegetables

Radicchio Nutrition Facts

Radicchio is a vegetable whose variety, edible portion, and raw or cooked state affect its composition. It provides dietary fiber and potassium.

Calories26

Protein1.3 g

Carbs5 g

Fat0.1 g

ProteinCarbsFat

Nutrition for 100 g

Calories26 kcal

Protein1.3 g

Total Fat0.1 g

Carbohydrates5 g

Fiber2.1 g

Total Sugars2.246 g

Sodium8.076 mg

Nutrients

Full nutrient profile

Proximates

Water92.82 g

Nitrogen0.2094 g

Protein1.30875 g

Total lipid (fat)0.1431 g

Ash0.7669 g

Carbohydrates

Carbohydrate, by difference4.96125 g

Fiber, total dietary2.114 g

Sugars, Total2.246 g

Sucrose0.1063 g

Glucose1.002 g

Fructose1.138 g

Lactose0 g

Maltose0 g

Sugars, Total0.6 g

Minerals

Calcium, Ca30.91 mg

Iron, Fe0.4006 mg

Magnesium, Mg12.95 mg

Phosphorus, P35.47 mg

Potassium, K334.6 mg

Sodium, Na8.076 mg

Zinc, Zn0.1999 mg

Copper, Cu0.05856 mg

Manganese, Mn0.3009 mg

Selenium, Se0.9 ug

Vitamins and other components

Vitamin C, total ascorbic acid6.181 mg

Biotin2.031 ug

Folate, total116.6 ug

Folic acid0 ug

Retinol0 ug

Carotene, beta16 ug

Carotene, alpha0 ug

Cryptoxanthin, beta0 ug

Lycopene0 ug

Vitamin K (phylloquinone)255.2 ug

Vitamin E (alpha-tocopherol)2.26 mg

Lutein + zeaxanthin8832 ug

Vitamin D (D2 + D3), International Units0 iu

Choline, total10.9 mg

Folate, DFE60 ug

Vitamin A, IU27 iu

Vitamin A, RAE1 ug

Folate, food60 ug

Niacin0.255 mg

Pantothenic acid0.269 mg

Vitamin B-60.057 mg

Thiamin0.016 mg

Riboflavin0.028 mg

Vitamin B-120 ug

Vitamin B-12, added0 ug

Vitamin E, added0 mg

Vitamin D (D2 + D3)0 ug

Lipids

Fatty acids, total saturated0.06 g

SFA 8:00 g

SFA 12:00 g

SFA 14:00.003 g

PUFA 22:6 n-3 (DHA)0 g

MUFA 16:10 g

PUFA 20:5 n-3 (EPA)0 g

PUFA 22:5 n-3 (DPA)0 g

SFA 4:00 g

SFA 6:00 g

SFA 10:00 g

SFA 16:00.052 g

SFA 18:00.003 g

MUFA 18:10.005 g

PUFA 18:20.093 g

PUFA 18:30.016 g

PUFA 20:40 g

PUFA 18:40 g

MUFA 20:10 g

MUFA 22:10 g

Fatty acids, total monounsaturated0.01 g

Fatty acids, total polyunsaturated0.11 g

Fatty acids, total trans0 g

Cholesterol0 mg

Amino acids

Isoleucine0.085 g

Leucine0.062 g

Lysine0.056 g

Valine0.065 g

Arginine0.105 g

Histidine0.024 g

Tryptophan0.026 g

Threonine0.04 g

Methionine0.008 g

Phenylalanine0.034 g

Other bioactive components

Caffeine0 mg

Theobromine0 mg

Alcohol, ethyl0 g

Practical guidance

How to choose and store Radicchio

How to choose

Choose firm, unbruised produce with no soft spots or damage. If buying pre-cut or bagged, pick only packs kept refrigerated or on ice.

Storage

Refrigerate perishable produce at 40°F (4°C) or below, and refrigerate anything pre-cut or packaged. Wash under running water just before eating.

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