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Radicchio Health Benefits

Radicchio promotes weight loss by being high in fiber. High fiber foods can make you feel full, and keep you feeling satiated longer. Radicchio is full of vitamins like Vitamin C, Thiamine, Riboflavin, Niacin, Pantothenic Acid, Vitamin B-6, Folate, Vitamin A, and Vitamin E.

 

The human body often absorbs vitamins and minerals more effectively from fresh vegetables than from supplements. The dark red colour of radicchio is also important.

 

The red color in fruits and vegetables denotes phytonutrients such as lycopene, ellagic acid, quercetin and hesperidin. Their phytochemical properties are beneficial in regulating blood pressure levels, lowering bad cholesterol levels, and reducing the risk of certain types of cancer.

 

Radicchio, like other chicory class vegetables, is very low in calories. 100 g fresh leaves provide just 23 calories. Fresh leaves contain moderate amounts of essential B-complex groups of vitamins such as folic acid, pantothenic acid (vitamin B5), pyridoxine (vitamin B6) and thiamine (vitamin B1), niacin (B3).

 

These vitamins are essential in the sense that body requires them from external sources to replenish and required for fat, protein and carbohydrate metabolism.

 

Radicchio is an excellent source of vitamin K which has an important role in bone healthy promoting osteotrophic (bone formation and strength) activity.

 

Further, adequate vitamin K levels which can be got by consuming radicchio helps limit neuronal damage in the brain and is thus an established treatment of patients suffering from Alzheimer’s disease.

 

Radicchio aids digestion and colon cleansing by its high fiber content. Also radicchio has been used to fight intestinal worms and parasites to great effect.

 

Radicchio contains a substance called inulin that naturally helps to regulate blood sugar levels. This is linked to a reduction in the risk of strokes and other heart diseases.

 

Radicchio helps in the metabolism which is useful for the wellness of the body. Metabolism refers to the body’s rate of conversion of food from one form to another.

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