Escarole is a very low calorie green, leafy vegetable with a hint of bitter flavor; 100g fresh leaves provide just 17 calories but contribute about 8% of RDA of fiber. However, this well known salad plant is much more than just a leafy green. Escarole is loaded with plant nutrients such as Vitamins A and C.

Health benefits of Escarole...

• Current research studiessuggest that high fiber content in escarole helps reduce high glucose and LDL cholesterol levels in diabetes and obese patients.
• Escarole is enriched with a good amount Vitamin A and beta-carotenes. Both of these compounds are known to have antioxidant properties. Carotenes convert to vitamin A in the body. Also, vitamin A is required for maintaining healthy mucus membranes and skin. In addition, it is also an essential vitamin for vision. Consumption of natural vegetables/greens rich in vitamin A helps to protect from lung and oral cavity cancers.
• It contains good amounts of many essential B-complex groups of vitamins such as folic acid, pantothenic acid (vitamin B5), pyridoxine (vitamin B6) and thiamin (vitamin B1), niacin (B3). These vitamins are essential in the sense that body requires them from external sources to replenish and required for fat, protein and carbohydrates metabolism.

• Escarole is also a good source of minerals like manganese, copper, iron, and potassium. Manganese is used as a co-factor for the antioxidant enzyme superoxide dismutase. Potassium is an important intracellular electrolyte helps counter the hypertension effects of sodium.

  

• Enjoy this simple and delicious soup...a complete meal!  Saute one fresh leek, sliced thin, along with a couple of cloves of garlic in a tablespoon of olive oil, add one can of cannelini beans and 32 ounces of chicken broth or vegetable broth.  Warm the seasoned broth and add washed and cut escarole. When the escarole is tender, serve the soup and top with shaved parmesan!  So good and so good for you!!