4605 Endive Green

"A delicious and nutritious addition to salads and salads"

A delicate and crunchy leafy green vegetable with a slightly bitter flavor, Green Endive is often used in salads and as a garnish for its unique flavor profile.

Also known as: Winter Chicory, French Endive

Botanical name: Cichorium endivia

Endive Green illustration

Quick Facts

PLU Code

4605 (4-digit conventional)

Category & Size

VegetablesEscarole/Batavian ChicoryAll Sizes

Origin

Belgium, France, United States

Storage Temperature

32°F - 50°F (0°C - 10°C)

Shelf Life

10 - 14 days

Status

Approved

About Endive Green

Rich in vitamins A and K, Green Endive has a low calorie count and is a good source of dietary fiber. It is typically shipped and stored between 32°F (0°C) and 36°F (2°C) to maintain freshness.

Nutrition Information

The nutrition facts for Endive Green per 100 grams are

Energy 17 kcal

Protein 1.25 grams

Fat 0.2 grams

Carbohydrates 3.35 grams

Water content 95.6 grams

Fiber 2.3 grams

Sugar 0.25 grams

Sodium 22 milligrams

Potassium 314 milligrams

Calcium 20 milligrams

Iron 0.83 milligrams

Vitamin A 230 micrograms

Vitamin C 12 milligrams

Storage & Handling

Cool, high-humidity environment to maintain crispness and freshness

Optimal Storage Conditions:
Temperature: 32°F - 50°F (0°C - 10°C)
Humidity: 80 - 90%
Packaging: Breathable packaging or wrapped in plastic film
Shelf Life: 10 - 14 days
Storage Notes: Keep away from direct sunlight and moisture sources, maintain consistent temperature to prevent bolting

Search PLU Codes

Related Produce
Tags
4605Endive GreenCichorium endiviaAll SizesVegetablesEscarole/Batavian ChicoryApproved
Commodity Details
Commodity Key:
escarole-batavian-chicory
Variety:
Green
Created:
December 1999
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).