Trays 3 Piece endives. Protect your light is avoided to enhance its bitterness.

It has a cylindrical shape, consisting of a succession of overlapping leaves. The endive is yellowish white and has a size of approximately 8-9 cm long and 2.5 cm in diameter.

Family: Vegetable stem

Family Science: Compositàcia

Varieties: Pax, Witlouf

Nutritional value: 22 calories per 100 grams

Recommended grams per day: 2 units

Features / Benefits: The endive is a source of vitamin A. It also contains fiber, iron and potassium. Among the many properties that have the endive, emphasize that it is a laxative, cleansing, Diuretic, tonic and appetizer, sudorífica, etc.

Season: All year round (outdoors)

Production areas: The main producing countries are the Netherlands, Belgium, France and Germany. Grown in Spain in Valladolid, Valencia, Segovia, Castellón, Murcia.

Plant Name: endive

Trivia: It is native to Europe, the nineteenth century, a people called Evere Brussels.

Preparation and consumption: The endive is a vegetable used raw in salads. You can also eat boiled, grilled, fried, etc.. And / or accompanied by sauce, mayonnaise, blue cheese, etc.

The endive is good for the stomach. For its wealth of vitamins A and C and mineral salts is aperitif, refreshing, laxative and cleansing.

Vegetables in their yellow-white leaves and some green soft, curly, mostly winter varieties.

Family: Leaf vegetables

Family Science: Compositàcia

Varieties: De Endive (Stratego), leafy greens (Angel Hair, Oxiale, Santa Coloma)

Nutritional value: 37 calories per 100 grams

Grams per serving: 200 grams (1 plate)

Features / Benefits: The escarole is good for the stomach. For its wealth of vitamins A and C and mineral salts is aperitif, refreshing, cleansing laxative.

Season: October to April (outdoor)

Production areas: Currently, it is cultivated mainly in Asia, China being the largest producer, followed by away from the United States and Spain (Valencia, Barcelona, Tarragona, Lleida, Girona, Murcia, Toledo, Alicante, Granada).

Plant Name: Chicory

Preparation and consumption: It is recommended for consumption raw, in salads. The leaves are green and hard it can be used also for stews, purees and soups.