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Radicchio Vegetable Health Benefits

Radicchio is a perennial, small cabbage like plant. Radicchio (Cichorium intybus) is grown as a leaf vegetable which usually has white-veined red or purple leaves and it belongs to the Asteraceae family.

 

Radicchio in general, has a bitter and spicy taste, which mellows when grilled or roasted. 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 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 promotes bile production which in turn improves digestion and reduces cholesterol.

 

Reducing cholesterol is directly beneficial to heart health and vigour. Radicchio is an excellent source of phenolic flavonoids antioxidants such as zea-xanthin and lutein which are known to offer protection to age related eye macular disease by filtering harmful ultraviolet rays.

 

Radicchio is rich in fiber hence helpful in management of weight. High fiber makes you full hence keep your desire to eat low; consequently, you will tend to eat less, losing on your weight gradually.

 

Radicchio is quite effective in fighting free radicals in the body. Free radicals are responsible for damaging the DNA of cells, leading to diseases such as heart disease, diabetes and cancer.

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