Image of Escarole

Scientific Binomial Name: Cichorium endivia

SELECTION INFORMATION
Usage

Fresh in salads or braised.

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.

Avoid escarole that displays insect damage, coarse stems, excessive dirt or poor development.

Storage

Always store lettuce, cabbage, etc in the refrigerator.

To prolong storage life, cut the stem end and soak in warm water for 2-3 minutes before storing in your refrigerator.

Ripening

In general, vegetables will not ripen further after harvest.

  • Nutritional Information
  • 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, Pantotheni

    1 can, (19.5 oz)

    Amount per serving

    Calories :11Calories from Fat :
    Total Fat0.73
    Cholesterol1%
    Sodium 412%
    Total Carbohydrate0.72%
    Dietary Fiber0%
    Sugars 0%
    Protein 0.62%
    Vitamin A875%
    Vitamin C1.8%
    Calcium 13 %
    Iron 0.3%

  • Tips & Trivia
  • Don't throw away lettuce, greens, celery, etc that has been in your refrigerator a little too long and gone limp. Revive most leafy vegetables by cutting a small amount from the stem-end, soaking in warm (100 degree) water for 5 minutes, drain and refrige

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