Vegetable with a good content of phosphorus, calcium, magnesium, zinc, iron, selenium and copper.
The fresh vegetable is rich in vitamins such as vitamin A, vitamin B9, vitamin C, vitamin E and vitamin J. The escarole is characterized by being a vegetable with a good content of unsaturated omega fatty acids: among the omega-3s we find the αlinoleic acid and among the omega-6 acids oleic acid; the content of insoluble fibers is good and, a little more than in other vegetables, the presence of chlorophyll A and B is highlighted.
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Inventory Last Updated: May 11, 2021