Sugar Loaf - Healthy Recipes And More

Sugar Loaf

It owes its name to the visual similarity to a sugar loaf - but in terms of taste, the two have nothing in common. Sugar loaf has a tart, bitter note and is an excellent complement to winter salad mixes. Sugar loaf can not only be eaten raw, but also cooked, gratinated, grilled or cooked as a side vegetable. It is available from local cultivation from October through December…

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• Botany
• ingredients
• Use and preparation
• storage

Botany

Salads are broadly divided into the lettuce or chicory family. The sugar loaf belongs to the genus of the chicory family (chicory plants), together with endive and frisée salad, chicory and radicchio. Sugar loaf, chicory and radicchio together form a special subspecies - Cichorium intybus var. Foliosum.

Such salads are typical of autumn and winter. Chicories usually have a slightly bitter taste. Elsewhere, the Sugar Loaf is also known under the names of chicory salad, meat cabbage, crystal head, autumn chicory and chicory. Its leaves are elongated, oval and light green to yellow in color.

ingredients

Sugar loaf contains vitamins of the B group and vitamin C as well as the minerals potassium and calcium.

Sugar loaf ingredients	per 100 g edible portion, raw	Sugar loaf ingredients	per 100 g edible portion, raw
Energy (kcal)	14th	Iron (mg)	1
Fat (g)	0.2	Vitamin A (µg)	0.1
Protein (g)	1.2	Vitamin B1 (mg)	0.07
Carbohydrates (g)	1.5	Vitamin B2 (mg)	0.08
Dietary fiber (g)	1.6	Niacin (mg)	0.3
Potassium (mg)	230	Vitamin B6 (mg)	0.07
Calcium (mg)	35	Vitamin C (mg)	14th
Magnesium (mg)	10	Vitamin E (mg)	0.5

Use and preparation

Sugar loaf is usually cut into strips after washing.

You can eat it raw as a salad, but also cooked, gratinated, grilled or cooked as a side vegetable. Briefly soaking it in lukewarm water reduces its bitter taste. A yogurt dressing also reduces the bitterness. Its tart aroma goes well with slightly sweet components such as apple or carrot.

Note Sugar loaf can also be cooked, grilled or boiled.

storage

If stored in a cool place, the sugar loaf tops can be kept for three to four weeks.