T&T vegetable seed - Professional Vegetable Seeds - Radicchio,Chicories,Endive,Lettuces,GMO FREE & Conventional products-

From the point of view of nutrition science, Radicchio is an interesting food, both for its organoleptic characteristics (the bitter taste and the crisp consistence), and for its nutritional values (high water content, few calories, many salts, vitamin and fibre).
The typical red colour of radicchio is an important aesthetic parameter but it's also significant for our health. The colour is given by the presence of particular vegetable pigments, the anthocyanins, that have the function to absorb the ultraviolet rays (dangerous for the vegetable cell proteins and for the genetic substance).
Instead, the characteristic bitter taste is due to the presence of "the guaianolidi", that fulfils as deterrent against some phytophagous insects and they have essential properties like anti-bacterial, "anti-malaria" properties and they control the inflammatory processes.
Besides, this molecule has purification effects helpful after diet with a high fat content or simply to aid digestion.
Radicchio is also rich in fibre that slows down the glucose absorption and it's an equilibrium factor for the intestinal flora because it favours the growth of the "bifidus bacterium".
Radicchio also has many vitamin and salts like potassium, calcium, iron, selenium and chromium.
So, in conclusion, we can state that in the age of iper-calorific diet, accompanied by sedentary life, Radicchio represents an important food in our diet because it could protect us from disease, it contains few calories, it's rich in micro-nutrients and anti-oxidant compounds.

Among the various vegetables cultivated in the Veneto Region, radicchio is certainly one of the most important, and considering the different types of radicchio, the Red Round of Chioggia is the most widespread.
Anyway, the information about the quality characteristics of radicchio is very limited, mainly if we consider the large selections made by producers during the last years that allow to present the product in the market all year round.
From the research made in collaboration with the Dept of Agriculture of Padova University, interesting information about quality of radicchio T&T® has emerged.
Regarding the principal quality and organoleptic aspects, the radicchio T&T® presents high antioxidant capacity, phenols concentration and vitamin C, compounds able to prevent serious degenerative and cardiovascular diseases and cancer.
The results show that the radicchio T&T® contains more antioxidants and vitamin C in comparison with the other well-known fruits and vegetables, so to consider it an important source of useful compounds for consumer health.