Organic
Red Endive
"A Sweet and Earthy Crunch"
Red Endive, a crunchy and slightly sweet variety of endive, characterized by its vibrant red leaves and delicate flavor profile.
Also known as
Red Chicory, Red Leafed Endive, Scarlet Endive
Botanical name
Cichorium endivia
Product Details
PLU Code
93324
5-digit code
Category
Vegetables
Escarole/Batavian Chicory › All Sizes
Origin
Originating from France and the Netherlands, Red Endive is now cultivated in many countries across the world
Temperature
0°C (32°F)
Shelf Life
2-3 weeks
Status
Approved
About Red 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.
Nutrition Information
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 & Handling
Commercial storage guidance for curly endive and escarole. Storage life depends on initial quality, maturity, cultivar and handling; this is not a household shelf-life guarantee.
Temperature
0°C (32°F)
Humidity
95-100%
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
Storage Notes: Keep cold and very humid to prevent wilting, handle carefully to avoid mechanical damage and discoloration, and avoid ethylene, which yellows the leaves. Sensitive to ethylene: keep away from ethylene-producing fruit. Highest freezing point: -0.1°C. Source: USDA Agriculture Handbook 66 (rev. 2016).
Source: USDA Agriculture Handbook 66 (rev. 2016), pp. 326-327.
Applies to: curly endive and escarole.
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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