SEEING RED: Radicchio adds color, nutrients

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The Italian redhead, otherwise known as radicchio, is the new kid on the block -- and a healthy one at that.

The red-leafed chicory is popping up in bagged salads alongside iceberg and romaine lettuces. Next to iceberg, radicchio is a more nutrient-rich alternative packed with antioxidants.

"It is actually a really good addition to a salad because of the higher antioxidant content," said Amy Cain, a dietitian at the Ogden Clinic. "The red color of it definitely (indicates it) has more vitamins and nutrients."

Just 10 leaves contain 10 percent of the recommended daily value for vitamin C, according to the American Institute for Cancer Research.

Antioxidants -- of which vitamin C is one -- are thought to protect cells from damage caused by unstable molecules known as free radicals.

"Radicchio is a power player in the nutrient lineup of the produce section," according to radicchio.com. "(It) rates a high score for fighting disease, with its rich antioxidant content rivaling that of blueberries and spinach."

It also is a colorful way to perk up a salad, since radicchio comes in color variations such as pink, red and burgundy-red.

Although mainly used in raw salads in the United States, it can also be served sauteed or cooked in soups, casseroles or side dishes. One pizza parlor in California uses it on pizza, along with arugula, red-leaf lettuce, diced tomatoes, shaved Parmesan cheese and vinaigrette dressing.

Another plus of radicchio is its calories and fat -- 9 calories in a one-cup serving, only 1 of which comes from fat, according to nutritiondata.com, which is associated with Conde Nast publications.

Since its modern cultivation beginnings in Italy in the 15th century, radicchio's popularity has spread from Western Europe and the Mediterranean to the United States.

In Italy, where the vegetable grows naturally on hills, it is usually eaten grilled in olive oil or mixed into risotto, according to Wikipedia. Its roots can also be mixed with coffee. Pasta, strudel and poultry stuffings can also benefit from the white-veined leaf.

Radicchio's flavor is described as bitter and spicy, a sensation that can be mellowed when grilled or roasted.

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