Produce Name: Lettuce - Endive

Availability: All Round the Year

Endive is closely related to Chicory. Endive is loose leafed, with a slight bunching of blanched leaves in the center of the plant. There are two types: the frilly curled Endive with pointy leaves, and a smoother-leafed Escarole. Endive has a slightly bitter, buttery taste. It is very popular, and attractive in salads.

Nutritional Facts
The nutritional value of lettuce varies with the variety. Lettuce in general provides small amounts of dietary fiber, some carbohydrates, a little protein and a trace of fat. Its most important nutrients are vitamin A and potassium. The vitamin A comes from beta carotene, whose yellow-orange is hidden by green chlorophyll pigments. Beta carotene, of course, is converted to vitamin A in the human body.

Medicinal / Therapeutic Use
According to the American Cancer Institute and the American Cancer Society, foods rich in vitamin A and C (antioxidants) offer protection against some forms of cancer. Along with other phytochemical, antioxidants reduce the risk of cancer of the respiratory system and intestinal tract.