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Endive ( or ; ''Cichorium endivia'') is a leaf vegetable belonging to the genus Cichorium, which includes several similar bitter leafed vegetables. Species include endive (''Cichorium endivia''), ''Cichorium pumilum'', and common chicory (''Cichorium intybus''). Common chicory includes chicory types such as radicchio, puntarelle, and Belgian endive. There is considerable confusion between ''Cichorium endivia'' and ''Cichorium intybus''. Because of the name, ''endive'' is wrongly associated with ''Belgian endive'', which is a cultivated variety of common chicory. Endive is rich in many vitamins and minerals, especially in folate and vitamins A and K, and is high in fiber. Endive is also a common name for some types of chicory (''Cichorium intybus''). There are two main varieties of cultivated endive: * Curly endive, or frisée (var ''crispum''). This type has narrow, green, curly outer leaves. It is sometimes called chicory in the United States and is called ''chicorée frisée'' in French. Further confusion results from the fact that frisée also refers to greens lightly wilted with oil. * Escarole, or broad-leaved endive (var ''latifolia''), has broad, pale green leaves and is less bitter than the other varieties. Varieties or names include broad-leaved endive, Bavarian endive, Batavian endive, grumolo, scarola, and scarole. It is eaten like other greens, sauteed, chopped into soups and stews, or as part of a green salad. File:Friseesalat1 fcm.jpg|Frisée (withered) ==References== 抄文引用元・出典: フリー百科事典『 ウィキペディア（Wikipedia）』 ■ウィキペディアで「endive」の詳細全文を読む スポンサード リンク
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