Chicory
Chicory is definitely not one of children's favourite salad ingredients and many adults can easily do without the salad from the composite family. Nevertheless, you should think carefully about whether you should bite into the bitter chicory. After all, it is the bitter substances that make the vegetable so valuable from a nutritional point of view. They stimulate the metabolism and gastric juice production, making the vegetable easy to digest. At the same time, the leafy vegetables provide the body with valuable ingredients such as beta-carotene, vitamins B1, B2 and C, folic acid and potassium.
| Fructose | Sucrose | Glucose | Total fructose** |
| 0,71 | 0,45 | 1,28 | 0,94 |
Good to know:
Like carrots, the roots are stored in sand and covered in greenhouses in autumn. During the winter, 15 to 20 centimetre long and up to 5 centimetre thick pointed, firm buds sprout from the axils of the previously shortened leaves and from the terminal bud. These are pale and tender due to the covering. When cut, the buds produce a raw vegetable salad that tastes more or less bitter due to the intybin. However, they can also be steamed, boiled in salted water or lightly fried as a vegetable. In France, the Netherlands and Belgium, where chicory originally comes from, it is usually steamed.
With an average tolerance limit, approx. 100g is suitable for testing.
*Sugar content depends on variety and degree of ripeness
**The 'total fructose' value is made up of pure fructose and 1/2 of the sucrose.
Source: BZfE, aid.de