Subtotal $0.00
Shop Now
Endive is the name for a group of slightly bitter salad greens in the chicory genus, and it can mean two different plants. In most US grocery stores, endive means Belgian endive: small, pale, torpedo-shaped heads grown in the dark from chicory roots. In gardens and in older cookbooks, endive means curly endive (frisee) and its broad-leaved form, escarole. In USDA data, raw endive is very low in calories and high in vitamin K, with fiber and folate. This guide sorts out the names, covers endive nutrition for each type, explains why vitamin K matters for people on warfarin, and shows how to cook with it.
Peptide Labs does not sell endive or endive products. This article is general nutrition information, not medical advice.
Key Takeaways
- Curly endive and escarole are one species (Cichorium endivia); Belgian endive is a forced form of chicory (Cichorium intybus), the same species as radicchio.
- Per USDA, raw endive has about 17 calories and 3.1 grams of fiber per 100 grams.
- A half cup of chopped raw endive supplies about 48% of the vitamin K Daily Value in USDA data.
- USDA has no vitamin K value for Belgian endive and no raw escarole entry; the article says where data is missing.
- People taking warfarin are advised to keep vitamin K intake consistent rather than avoid greens.
What is endive? Belgian endive, curly endive and escarole
The names are confusing because they overlap, and even horticulture extension services say so. Oregon State University notes that the words chicory and endive are frequently interchanged. Here is how the plants line up according to NC State Extension and Oregon State:
| Name in the store | Species | What it looks like | Flavor |
|---|---|---|---|
| Belgian endive (also French endive, witloof) | Cichorium intybus | Small, pale, tightly packed spear-shaped heads | Mild, crisp, lightly bitter |
| Curly endive (frisee) | Cichorium endivia | Loose head of narrow, curled, fringed leaves | Bitter, especially the green outer leaves |
| Escarole | Cichorium endivia | Loose head of broad, smooth leaves | Less bitter than curly endive |
| Radicchio | Cichorium intybus | Red and white heads | Bitter |
NC State Extension describes curly endive and escarole as two forms of the same species, Cichorium endivia, and says not to confuse them with chicory, Belgian endive or radicchio, which belong to a different species of the same genus, Cichorium intybus. All of them are in the daisy family. The chicory plant has other uses too: NC State notes that its roots are often dried, ground and used as a coffee substitute, and chicory root fiber has its own article in our inulin guide.
How Belgian endive is grown
Belgian endive is a two-stage crop. According to Oregon State University, witloof chicory is first grown in the field to produce a fleshy root. The roots are dug in the fall, trimmed and packed upright, then forced in dark rooms, where each root sends up a compact head called a chicon. The forced growth has to stay in complete darkness: when light reaches it, the leaves turn green and become too bitter. That is why Belgian endive is pale and why stores often sell it wrapped in paper. Curly endive and escarole are grown as ordinary garden heads, and NC State notes that growers can blanch them by keeping light off the center for a few weeks before harvest to tone down the bitterness.
Endive nutrition
The USDA FoodData Central SR Legacy database has separate entries for these greens. The table shows values per 100 grams (about two cups of loosely chopped leaves for curly types) with percent Daily Values based on FDA Daily Values. USDA’s plain “Endive, raw” entry does not say which type it covers; its vitamin A content fits a green-leaved endive. Raw escarole has no SR Legacy entry, so the cooked entry is shown and labeled.
| Per 100 g (USDA FDC ID) | Endive, raw (168412) | Belgian endive, raw (170404) | Escarole, boiled (168413) | Chicory greens, raw (169992) |
|---|---|---|---|---|
| Calories | 17 | 17 | 15 | 23 |
| Fiber | 3.1 g (11%) | 3.1 g (11%) | 2.8 g (10%) | 4.0 g (14%) |
| Vitamin K | 231 mcg (193%) | No USDA value | 212 mcg (177%) | 298 mcg (248%) |
| Folate | 142 mcg DFE (36%) | 37 mcg DFE (9%) | 78 mcg DFE (20%) | 110 mcg DFE (28%) |
| Vitamin A | 108 mcg RAE (12%) | 1 mcg RAE (0%) | 94 mcg RAE (10%) | 286 mcg RAE (32%) |
| Vitamin C | 6.5 mg (7%) | 2.8 mg (3%) | 3.3 mg (4%) | 24 mg (27%) |
| Potassium | 314 mg (7%) | 211 mg (4%) | 245 mg (5%) | 420 mg (9%) |
In everyday portions, a half cup of chopped raw endive (25 grams) has about 4 calories, 0.8 grams of fiber and about 48% of the vitamin K Daily Value, per USDA. One head of Belgian endive (53 grams in the USDA entry) has about 9 calories and 1.6 grams of fiber, around 6% of the Daily Value.
The pattern is clear. The green, leafy endives are among the richer vegetable sources of vitamin K and folate in the USDA tables, and they supply some vitamin A. Pale Belgian endive, grown without light, has almost no vitamin A, less folate and less vitamin C, though it matches the fiber per 100 grams. USDA simply has no vitamin K figure for it, so we do not guess one. For more greens with similar profiles, see our leafy greens guide, and compare peppery relatives such as arugula and watercress. Our high-fiber foods list shows where low-calorie greens fit among fiber sources.
Endive and vitamin K for people on warfarin
Vitamin K helps blood clot, which is why it matters for people taking the blood thinner warfarin. MedlinePlus advises people on warfarin to eat consistent amounts of vitamin K-containing food from week to week and to talk to their doctor before changing their diet. The NIH ODS vitamin K fact sheet makes the same point: what matters is a consistent intake, not cutting out greens. Because a small portion of green endive or escarole supplies a large share of the Daily Value in USDA data, switching suddenly from no endive to large salads, or the other way around, is the kind of change to discuss with the clinician managing your warfarin. Our vitamin K foods list compares endive with other greens.
How to use endive in the kitchen
- Belgian endive leaves as scoops: separate the leaves and fill them with a dip, a bean salad or chopped vegetables.
- Raw in salads: sliced Belgian endive or torn frisee pairs well with citrus, apples, nuts and pomegranate arils, which balance the bitterness.
- Cooked: Belgian endive can be halved and braised, roasted or grilled until tender; escarole is often wilted with garlic or added to bean soups.
- Taming bitterness: the inner, paler leaves of curly endive and escarole are milder; for Belgian endive, some cooks cut out the small core at the base.
- Storing: refrigerate wrapped, and keep Belgian endive out of the light, which can turn the tips green.
- Washing: curly endive and escarole hold grit between their leaves, so rinse them well; tightly closed Belgian endive heads usually need only a quick wipe.
Is endive healthy?
In nutrition terms, endive is a very low-calorie green that adds fiber, vitamin K, folate and, in the green types, vitamin A, plus a bitter, crunchy contrast that many cooks value. It is not a remedy for anything, and no single vegetable makes or breaks a diet; variety across many vegetables matters more. People on warfarin should keep their vitamin K intake steady and talk with their clinician before making big changes to how much leafy green food they eat.
Frequently Asked Questions
Is Belgian endive the same as endive?
Not botanically. Belgian endive is a forced form of chicory (Cichorium intybus), while curly endive and escarole are Cichorium endivia. In US stores, though, endive usually means Belgian endive.
What does endive taste like?
Belgian endive is crisp and mildly bitter; curly endive is more bitter, and escarole is milder than curly endive, according to NC State Extension.
Is endive high in vitamin K?
Green endive is. USDA lists 231 micrograms of vitamin K per 100 grams of raw endive, about 193% of the Daily Value. USDA has no vitamin K value for Belgian endive.
Why is Belgian endive white?
It is grown from chicory roots forced in complete darkness. Light turns the leaves green and more bitter, per Oregon State University.
Can you eat endive raw?
Yes. All endives can be eaten raw in salads after washing, and they can also be braised, roasted, grilled or added to soups.
Is escarole the same as endive?
Escarole is the broad-leaved form of Cichorium endivia, the same species as curly endive, so it is a type of endive. It is different from Belgian endive.
Questions about a label? Contact us or read our Buyer’s Guide. Food comes first; follow the label and ask a healthcare provider before starting a supplement, especially if you take medicines, are pregnant or have a food allergy. These statements have not been evaluated by the Food and Drug Administration. This product is not intended to diagnose, treat, cure, or prevent any disease.
Last reviewed October 2026.
Related guides: Pomegranate: Seeds, Nutrition and How to Eat a Pomegranate, Arugula: Nutrition, Benefits and How It Compares to Spinach, Leafy Greens: USDA List of Dark Greens, Spinach vs Kale and Tips.