3395 Red Chicory

"Add a pop of color and depth to your salads with Red Chicory."

Red Chicory, also known as radicchio, is a leafy, crimson-red vegetable that boasts a slightly bitter and earthy flavor profile.

Also known as: Radicchio, Red Endive

Botanical name: Cichorium intybus

Red Chicory illustration

Quick Facts

PLU Code

3395 (4-digit conventional)

Category & Size

VegetablesBelgian Endive (Witloof Chicory)All Sizes

Origin

Europe, specifically Italy and the Netherlands, are prominent producers of Red Chicory.

Storage Temperature

0-4°C (32-39°F)

Shelf Life

1-4 weeks

Status

Approved

About Red Chicory

Rich in vitamins A, C, and K, as well as minerals like potassium and manganese, red chicory is a nutrient-dense addition to various salads, side dishes, and garnishes.

Nutrition Information

Red chicory is low in calories and rich in nutrients. It contains vitamins A, C, and K, potassium, and fiber. A 100g serving of red chicory contains approximately 23 calories, 4g of carbohydrates, 1.7g of protein, and 0.4g of fat. It is also a good source of antioxidants.

Storage & Handling

Red Chicory requires cool temperatures and high humidity to maintain freshness and crispiness.

Optimal Storage Conditions:
Temperature: 0-4°C (32-39°F)
Humidity: 80-90%
Packaging: Modified atmosphere packaging or breathable packaging to prevent moisture accumulation
Shelf Life: 1-4 weeks
Storage Notes: Pre-cool before storage, avoid bruising or cutting, and maintain consistent refrigerated conditions.

Search PLU Codes

Related Produce
Tags
3395Red ChicoryCichorium intybusAll SizesVegetablesBelgian Endive (Witloof Chicory)Approved
Commodity Details
Commodity Key:
belgian-endive-witloof-chicory
Variety:
Red
Created:
October 2004
Last Updated:
December 2023
PLU Code Reference

4-digit codes: Conventionally grown produce

5-digit codes starting with 9: Organic produce

5-digit codes starting with 8: Originally intended for GMO (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).