3324 Red Endive

Red Endive, a crunchy and slightly sweet variety of endive, characterized by its vibrant red leaves and delicate flavor profile.

Details about Red Endive

Also known as Red Chicory, Red Leafed Endive, Scarlet Endive

Red Endive is a hybrid of the White Endive and the Radicchio, known for its vibrant red leaves with crisp texture and mild, sweet flavor. It is often used in salads, as a garnish and as an ingredient in fine dining.

A Sweet and Earthy Crunch

Nutrition

Red Endive is a nutrient-rich vegetable, low in calories and rich in fiber. Here are its nutrition facts per 100 grams of raw Red Endive:

Energy 20 kcal

Protein 1.25 g

Fat 0.2 g

Carbohydrates 3.35 g

Fiber 3.1 g

Sugar 0.25 g

Sodium 8 mg

Potassium 314 mg

Calcium 28 mg

Magnesium 15 mg

Manganese 0.4 mg

Phosphorus 28 mg

Vitamin A 40 μg

Vitamin C 9 mg

Vitamin E 0.11 mg

Vitamin K 38.4 μg

Storage

Red endive requires cool and humid storage conditions to maintain crispness and freshness

Storage conditions:
  • Temperature: 0°C to 4°C
  • Humidity: 90-95%

Avoid direct sunlight, and ensure proper air circulation to prevent ethylene accumulation

Packaging

High humidity packaging (e.g., film wraps or boxes with air-tight liners) to maintain high humidity and prevent moisture loss

Shelf life

2-3 weeks

Category: Vegetables
Also known as: Red Chicory, Red Leafed Endive, Scarlet Endive
Origin: Originating from France and the Netherlands, Red Endive is now cultivated in many countries across the world

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PLU codes, which stands for Price Look-Up codes, are 4 or 5-digit numbers used in grocery stores and supermarkets to identify fresh produce items.

  • 4-digit codes are for conventionally grown produce
  • 5-digit codes starting with 9 indicate organic produce
  • 5-digit codes starting with 8 were originally intended for GMO produce, but are rarely used

PLU codes streamline checkout processes, improve inventory management, and provide consistency across different stores.

The system was developed by the International Federation for Produce Standards (IFPS)

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