Endive

Endive, which is the second growth of the chicory plant, can be pale yellow or purple in color and has a pungent, bitter flavor. Endive is a good source of potassium, calcium, magnesium, iron, zinc, B vitamins, folic acid, vitamin C, and selenium.
Endive is rich in compounds that help boost the immune system, detoxify the body, promote regularity, lower the risk of cataracts, and protect the heart.
This crisp, lettuce-like vegetable makes a unique addition to salads. It can also be served as a hot side dish if steamed or sautéed.
Nutritional Facts :
One-half cup of chopped, raw endive provides 4 calories, 0.8 g carbohydrate, 0.3 g protein, 0.1 g fat, 0.8 g dietary fiber, 513 IU vitamin A, 2 mg vitamin C, 36 mcg folic acid, 79 mg potassium, 6 mg sodium, 7 mg phosphorus, 13 mg calcium, and 4 mg magnesium.