Red radicchio is good for your health and fights aging


Il Red radish It is a typical autumn and winter vegetable but is easily available all year round. In addition to being excellent to taste and lending itself to being cooked in different ways, it is extremely beneficial for healththanks to its multiple nutritional properties.

Characteristics and composition of red radicchio

Radicchio does part of the chicory group and within it it includes different varieties, some natural, others the result of hybridizations induced by horticulturists over the years. However, the most common and most used in the kitchen is the Red radish.

A portion of fresh red radicchio from 80 grams contains:

The health benefits

Thanks to its precious components, they are the beneficial properties of red radicchio are variousamong which It has the ability to slow down cellular aging and prevent the onset of some types of cancer. This is confirmed by recent studies carried out by the University of Urbino, which found the presence of in the vegetable antioxidant substances much higher than foods better known for this property such as blueberries, chocolate and raisins.

But the positive aspects linked to the consumption of red radicchio are not limited to this.

The water present in large quantities actually does this extremely purifying vegetablewhile the presence of fibers promotes digestion and optimal functioning of the intestine.

Furthermore, eating 100 grams of radicchio involves the intake of sole 19 Kcal and thanks to this low calorie content it is an excellent food to be included in a low-calorie nutritional regime for weight loss purposes.

Like all vegetables that are part of the chicory family, radicchio is also considered a light diuretic and tonic natural. These benefits are determined by the high content of vitamin C, anthocyanins, beta-carotene and iron, present in a higher quantity than many other vegetables.

Precisely this characteristic makes radicchio a suitable food to include in the diet of people with iron deficiency anemia, especially pregnant women.

Its anthocyanins also have preventive properties against cardiovascular diseaseswhile tryptophan benefits the nervous system counteracting disorders related to insomnia.

Finally, given the presence of calcium, red radicchio is an excellent ally for the health of elderly people and for growing children and adolescents because promotes the metabolism of bone making them stronger.

All varieties of red radicchio

Red radicchio exists in nature with leaves in different shapes and colours, ranging from intense red to carmine red and with well-developed or lighter white central veins. Depending on the conformation it is divided into these types.

Early red radicchio from Treviso PGI

The red radicchio par excellence is this e it is recognized by its long, narrow shape and leaves which, although originally green, become green in autumn red.

After harvesting, the bunches are placed in tanks full of running spring water and after about fifteen days and the birth of new shoots, they are subjected to grooming, washing and packaging, before being put on the market.

Late radicchio from Treviso PGI

Equally valuable variety, it has longer separate leaves and a less bitter taste than early radicchio which makes it ideal for dipping or preparing grilled, grilled or stewed. It is called late because while early is the first of the season, it is more easily found on the market in the winter months.

Variegated radicchio from Castelfranco Igp

From an organoleptic and nutritional point of view it is considered the best radicchio because it is very rich in calcium, iron, phosphorus, magnesium and characterized by a high percentage of vitamins A, B2, C and PP. It stands out from the others for its leaves of a different colour, creamy white, and for its fresh and delicate flavor which gradually goes from sweet to bitter. It is suitable for eating both raw in salads and grilled.

How to cook it

The various types of radicchio, precisely because they are different from each other, they lend themselves to numerous recipes.

For an original appetizer, for example, the Radicchio and walnut pâté it is excellent, even if the dishes capable of best highlighting its characteristics are the first courses such as Radicchio and Taleggio risottoideal especially in the winter months because it is capable of providing heat and energy, without however being heavy.

For a light meal you can instead combine it with other vegetables or fruit such as apples in a tasty and fresh meal salador accompany a delicate fillet of blue fish.

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