Radicchio
"A distinct chicory form"
Radicchio is a cultivated form of chicory, distinct from witloof and wild roadside chicory.
Also known as
(No data)
Botanical name
Cichorium intybus
Product Details
PLU Code
4738
4-digit conventional code
Category
Vegetables
Radicchio › All Sizes
Origin
Europe, Central Asia, Western Himalaya, Macaronesia, Northern Africa
Temperature
3 to 5°C (37 to 41°F)
Shelf Life
20-30 days
Status
Approved
About Radicchio
The variety or market type is unspecified.
Nutrition Information
Radicchio, raw; USDA SR Legacy, FDC 168564, published 4/1/2019. Per 100 g edible portion, approximately: Energy: 23 kcal; Protein: 1.43 g; Fat: 0.25 g; Total carbohydrate (by difference): 4.48 g; Dietary fiber: 0.9 g; Vitamin C: 8 mg; Folate: 60 µg; Total sugars: 0.6 g. Generic reference for the stated edible food and processing form, not a cultivar-specific or item-specific measurement. Composition of an individual shipment has not been measured.
Storage & Handling
Commercial storage guidance for radicchio (non-whitened varieties). Storage life depends on initial quality, maturity, cultivar and handling; this is not a household shelf-life guarantee.
Temperature
3 to 5°C (37 to 41°F)
Humidity
90%
Packaging
Breathable containers or bags to maintain high humidity
Shelf Life
20-30 days
Storage Notes: Radicchio dries out easily, causing necrotic leaf margins and wilting, so protect it from water loss with liners or film. Source: USDA Agriculture Handbook 66 (rev. 2016).
Source: USDA Agriculture Handbook 66 (rev. 2016), pp. 521-523.
Applies to: radicchio (non-whitened varieties).
Not verified by this source: packaging (retained from earlier enrichment).
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PLU Reference
4-digit codes: Conventional produce
93000-94999: Organic form of an assigned 3000-4999 code
83000 series: Future conventional assignments
84000 series: Corresponding future organic assignments
Prefix 8: Has no standalone GMO significance
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