Organic
Treviso (Cichorium intybus)
"Treviso: The Italian Beauty of Leafy Greens"
Treviso, also known as Italian chicory or Red Treviso, is a type of leafy vegetable that belongs to the chicory family, characterized by its striking red and white veins and crunchy texture, often used in salads, slaws, and sautéed dishes.
Also known as
Italian chicory, Red Treviso, Radicchio Treviso
Botanical name
Cichorium intybus
Product Details
PLU Code
93165
5-digit code
Category
Vegetables
Radicchio › All Sizes
Origin
Northern Italy, specifically the Veneto region, but now cultivated worldwide in temperate climates
Temperature
3 to 5°C (37 to 41°F)
Shelf Life
20-30 days
Status
Approved
About Treviso (Cichorium intybus)
Treviso is rich in vitamins A and K, potassium, and antioxidants. It has a slightly bitter flavor profile and can be used in both cooked and raw applications.
Nutrition Information
Treviso, also known as Cichorium intybus or Italian chicory, is a low-calorie vegetable rich in nutrients. Here are its nutrition facts per 100 grams of serving:
Energy 34 kilocalories
Carbohydrates 7 grams
Fiber 4 grams
Sugars 0.7 grams
Protein 1.4 grams
Fat 0.4 grams
Water content 91 grams
Sodium 6 milligrams
Potassium 420 milligrams
Calcium 20 milligrams
Phosphorus 28 milligrams
Magnesium 10 milligrams
Iron 0.83 milligrams
Zinc 0.4 milligrams
Copper 0.07 milligrams
Vitamin A 377 micrograms
Vitamin C 4.8 milligrams
Vitamin E 0.38 milligrams
Vitamin K 231 micrograms
Folate 73 micrograms
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
Cool, dry, ventilated, sealed or open-top containers with or without polyethylene liner bags
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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