Chicory – see why it’s worth trying it!

Jack Weather

Lactucin and lactucopicrin are two substances mainly responsible for peculiar, bitter taste of chicory. However, they not only determine the specific taste of the vegetable. Their presence makes our appetite better, and the liver secretes more bile. The more of it, the better the digestive system works, at the same time eliminating the troublesome flatulence.


Chicory - vitamins and minerals

The most valuable in chicory is the abundance of minerals and vitamins.

It contains significant amounts of magnesium and iron, which are necessary for blood-forming processes. It also provides sodium and folic acid, which is extremely important especially for pregnant women. The presence of group B vitamins (especially B1 and B2), copper, and vitamin A is beneficial for our skin, significantly improving its appearance. It becomes smoother, firmer, and gets rid of imperfections faster.

Chicory also contains vitamin C, one of the strongest natural antioxidants. Thanks to it our immunity system is strengthened, the skin ages slower and the body fights more effectively against free radicals, which often have their part in the development of dangerous medical conditions.

Bitter punch in overweight!

Chicory, in addition to being low in calories - one head contains about 30 kcal - helps to fight excess weight. Eaten regularly not only improves metabolism and digestive processes but also significantly reduces the amount of fat absorbed by the body. Introducing it permanently into your daily diet will make it faster and easier for your body to get rid of toxins and other harmful substances.

How to choose, how to buy?

How do we know that we have chosen good chicory?

The best are those chicories, whose leaves are still very bright, almost white (it is worth remembering that it is grown without access to sunlight if it lies too long in the sun its leaves turn green-brown). The color of the leaves also translates into taste. A young vegetable is usually more delicate and does not have an intensive bitter taste. Young chicory is hard and its leaves are firmly attached to each other.

Tags: chicory, lactucin, lactucopicrin

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