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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

Serving Size: 1 head (513g) Amount Per Serving   Calories 87 Calories from Fat 9   % Daily Value* Total Fat 1g 2%  Cholesterol 0mg 0%  Sodium 113mg 5%  Total Carbohydrate 17g 6%  Dietary Fiber 16g 64%  Sugars 1g   Protein 6g   Vitamin A 222% Vitamin C 56% Calcium 27% Iron 24% *Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. Source: PMA's Labeling Facts

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.