Deep red-purple leaves with white veins. Very bitter flavor from lactucopicrin (sesquiterpene lactone). One cup provides 120% DV vitamin K, 5% DV calcium, and inulin prebiotic fiber (same as endive and chicory — significant content). Also contains anthocyanins from the red pigment (cardiovascular protective). Very low calorie.
Available at most grocery stores year-round.
Lactucopicrin (from chicory/radicchio) is the most studied bitter compound for liver and digestive function. It stimulates bile production and flow from the liver (choleretic effect) and reduces gallbladder inflammation (cholecystokinetic effect). Both mechanisms support fat digestion, reduce gallstone risk, and support liver detoxification. The inulin content feeds Bifidobacterium — the critical prebiotic function of the chicory family. The anthocyanins from the deep red pigment have documented cardiovascular protection through endothelial anti-inflammatory pathways and LDL oxidation prevention.
Raw: in salads, sliced thin — the bitter flavor pairs well with sweet dressing (balsamic + honey), oranges, and nuts. Grilled: halve, brush with olive oil, grill 3-4 min per side — bitterness mellows into sweet caramelized depth. Braised: in olive oil with garlic and a splash of balsamic vinegar.
Free, no account needed to ask.