Unit: 1 Escarole about 500 grams.
When it comes to the escarole is referred to a vegetable that shares with the rest of their low-energy plant, given its low content of energy nutrients (carbohydrates, proteins and fats).
Water is the element that dominates the composition. Here are dissolved small amounts of water soluble vitamins (B1, B2, C, folate, is the richest vegetables in vitamin, far above the rest-) and to a lesser extent beta-carotene (provitamin A), as well as minerals such as calcium, magnesium, iron, zinc and potassium, the latter being the most abundant.
Calcium and iron present in the escarole despite their abundance, not so much because they are treated vegetable fiber interferes with the absorption in the intestine. Therefore, the amounts of these minerals contributed by any plant are not comparable with those of animal foods (milk, meat or fish).
Moreover, the endive leaves contain intibina, compound responsible for its bitter taste and digestive benefits that are attributed to this vegetable.
Folates are involved in the production of red and white cells in the synthesis of genetic material and the formation of immune system antibodies.