Endive

Endive is an edible annual leafy plant of the family Asteraceae, variably believed to have originated in Egypt and Indonesia and cultivated in Europe since the 16th century. Its many varieties form two groups, the much curled or narrow leaved and the Batavian or broad leaved as a biennial. About 3 months after sowing, the plants outer leaves are tied together or are covered to exclude light. This prevents the development of the natural bitter taste. This bleaching process takes 10 days to 4 weeks.

Endive contains sufficient amount of vitamins A, B and C. This plant is not cultivated in India. Endive juice along with carrot and celery is very rich in vital minerals, i.e. iron, sodium and calcium. This is excellent in cases of asthma, skin diseases, biliousness, poor blood, gall-stones and gall-bladder irritation, diseases of the urinary tract, stomach ulcers, inflammation of middle ear and for general body building.

Benefit and uses of Endive.

• Foods high in vitamin K such as vegetables typically are associated with low cancer risk.
• Lower risk of some cancers, vision health, strong bones and teeth.
• May be served cold in salads or cooked.
• Consistent quality, availability and freshness.
• Endive good source of beta-carotene, which the body converts into Vitamin A. Beta-carotene is widely regarded as an effective antioxidant and immune system booster. It has also been helpful in lowering homocysteine levels - an elevated homocysteine level is a risk factor for heart disease.
• Endive is a good source of heart-healthy potassium, with one average-sized head of endive delivering over 50% of the potassium found in a banana and endive delivers significant levels of vitamins B and C, as well as folate and selenium.