Belonging to the genus Cichorium, the Cichorium Endiva is a flowering plant species and related to the bitter-leaf vegetable endive. The curly-leaf species is known as endive while the flat, larger leaf type is the escarole. Endive comes from the daisy or Asteraceae family of plants, is native to Asia Minor and a closely-related cousin of the chicory. Like the lettuce, the endive thrives in cool weather, has a robust flavour and a crisp texture. The inner leaves taste sweet while the outer ones can be a little pungent. Blended with other vegetables, the endive provides a sweet and rather neutral taste. Endive can add zest to the salads.
Endive fact: A daily intake of a two-cup serving of endive can give you 43% vitamin A, 21% manganese, 35% folate and 289% vitamin K.
Endive is rich in vitamin A, which along with the B-carotene is extremely good for the eyes
It keeps the skin, mucous membranes and lungs healthy
Fights mouth cancers
The vitamin K in the vegetable is good for a balanced blood coagulation
Other vitamins in endive that help maintain a healthy metabolism of proteins, carbohydrates and fats in the body are:
(c). Pantothenic acid
On the whole endive contains 43% vitamin A, 11% vitamin C, 5% iron and 5% calcium.
Endive is known to fight several skin conditions including scleroderma. The juice of endive is a good source of vitamin E and helps maintain a smooth and moist skin.
Heals damaged hair and restores hair health
Provides strong and thick hair – the vitamin A keeps the scalp moisturized and provides a good oil balance
Hair is long and shiny – vitamin E boosts blood circulation in the scalp making it healthy