More Lettuce & Spinach Varieties
Escarole
Scientific Binomial Name: Cichorium endivia var latifolia
Selection Information
Usage: Fresh in salads
Selection: Good quality escarole has bright and fairly even-colored green leaves.
Avoid: Avoid product that has dark-green patches of slime, dry or brownish tips, or that has wilted or yellowing leaves. Also avoid escarole that displays insect damage, coarse stems, excessive dirt or poor development.
Seasonal Information
Available year-round, peaking December through April and declining July through September.
Escarole Nutritional Information
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Escarole is low in Saturated Fat, and very low in Cholesterol. It's also a good source of Vitamin E (Alpha Tocopherol), Magnesium and Phosphorus, and a great source of Dietary Fiber, Vitamin A, Vitamin C, Vitamin K, Thiamin, Riboflavin, Folate, Pantothenic Acid, Calcium, Iron, Potassium, Zinc, Copper and Manganese.