Chicory belongs to the same family as radicchio. It has a distinctly bitter taste and is particularly rich in beneficial substances that act on several fronts. "Harvested in autumn and winter, it has nutraceutical properties," explains Valentina Schirò, a nutritionist-biologist specializing in food science. "Spontaneous or cultivated, chicory is an herbaceous plant rich in vitamins, minerals and antioxidants. Here why we should eat it!
It satiates the appetite
Eaten either cooked or raw, chicory is an excellent ally for a balanced diet. "It is rich of fiber and reduces the absorption of sugars, preventing glycemic fluctuations, responsible for hunger attacks. It also provides inulin, a prebiotic fiber that balances the intestinal microbiota, which is involved throughout the production of hormones such as serotonin, which regulate hunger.”
It fights aging
Chicory is a natural supplement that helps counteract the signs of aging. "It provides a number of antioxidants that block free radicals and slow down the aging processes of cells and tissues. It is particularly rich in retinol, a powerful anti-aging substance that nourishes the skin from the inside out. It also provides vitamin C, which promotes the production of collagen, a protein present in the skin, hair, muscles and blood vessels.”
It protects the heart and bones
Chicory also features protective properties that help our body. "It provides phytosterols and promote ‘good’ cholesterol (HDL). It is also rich in calcium and vitamin K, great allies of our bones.