Chicory Catalonia (Chichorium intybus), belongs to the Composite family and has remineralized properties and stimulates the production of bile. All properties, nutritional values and calories.
> 1. Properties and benefits of Catalonian chicory
> 2. Calories and nutritional values of Catalonian chicory
> 3. Ally of
> 4. Curiosities about Catalonian chicory
> 5. A recipe with Catalonian chicory
Properties and benefits of Catalonian chicory
La catalonia it is rich in minerals and vitamins; it contains, in particular, vitamin A, vitamin C, calcium, potassium and phosphorus. Thanks to this richness of nutrients, it can be considered a remineralizing food, especially if eaten raw. In fact, with cooking, it loses most of its nutrients, in which case it is advisable to drink a glass of the cooking water, rich in minerals.
Has a'diuretic action and a rather limited calorific value, for these reasons it is also indicated in detoxifying diets and for those who want to lose weight. In particular, chicory eaten raw is suitable for this purpose, as it helps to reduce the absorption of carbohydrates.
It is suitable for those suffering from constipation, as it exerts a laxative action. The bitter substances it contains aid digestion and help stimulate blood circulation. Catalonia also exerts a choleretic action; that is, it stimulates theelimination of bile.
Calories and nutritional values of Catalonian chicory
100 g of catalonia contain 10 kcal / 42 kj.
Furthermore, for every 100 g of this product we have:
- Water 93,4 g
- G carbohydrates 0,7
- Sugars 0,7 g
- 1,4 g protein
- 0,2 g fat
- Cholesterol 0 g
- Fibra totale 3,6 mg
- Iron 0,7 mg
- Calcium 74 mg
- Phosphorus 31 mg
- Vitamin B1 0,03
- Vitamin B2 0,19
- Vitamin B3 0,3
- Vitamin A 219 µg
- Vitamin C 17 mg
Catalonia, ally of
Intestine, cardiovascular system, liver.
Curiosities about Catalonian chicory
- Catalonia is particularly popular with rabbits and rodents and helps keep their digestive and urinary systems in good health. Turtles are also very fond of this type of chicory.
- The musical group Elio e le stories tese dedicated a very ironic song to the Catalonian chicory; it is called, in fact, Catalonia.
- Some call it asparagus chicory, some catalonia chicory and some simply catalonia. But, whatever it is called, it is a variety of chicory typical of the country, very widespread especially in Lazio, Veneto and Puglia. The chicory of the Catalonian chicory, particularly tender, they are usually eaten raw, in salads or pinzimonio, and are a typical dish of Rome and Lazio.
A recipe with Catalonian chicory
To benefit from all the properties of Catalonia, it is best to eat it raw, obviously if we are talking about a tender chicory.
The chicory, as mentioned above, they are excellent as an ingredient for mixed salads, but also in pinzimonio.
Try making a pinzimonio with extra virgin olive oil, salt and a drop of traditional balsamic vinegar from Modena. Serve the pinzimonio in small containers (the amaro glasses will also be fine) and the freshly washed puntarelle to all the diners, so that everyone can dip their own catalonia in their own pinzimonio.
It can be a healthy way to end a dinner with friends. One prop lead to another and the conversation will also benefit.
For a lighter pinzimonio, you can replace the balsamic vinegar of Modena with apple vinegar or wine.
The benefits of Catalonian chicory, a November vegetable
Other articles on catalonia:
> Chicory: types, cultivation and harvest