Radicchio’s aesthetic and tasteful qualities are complemented by its nutritional qualities: low in calories, like all leafy vegetables, it is rich in vitamins and mineral salts (especially Potassium, Calcium and Phosphorus) and is an excellent fibre supplier.

It fights free radicals, responsible for serious alterations such as cancer. Good for digestion, helps the liver functions, also stimulates secretion and inflow of bile to the intestine.
The raw Radicchio is also indicated for the diet, because with its full-bodied and crunchy consistency and the volume that its leaves occupy in the dish give a feeling of richness to the palate and the eye.