Radicchio (also referred to as Italian Chicory), a vegetable that belongs to the Compositae family, is rich in antioxidant properties. There are many varieties of radicchio. The appearance and even the taste change according to the type and region of origin. Radicchio, both red and green, can be eaten raw or cooked. Red radicchio contains potassium, but also magnesium, phosphorus, calcium, zinc, sodium, iron, copper and manganese; it also contains B group vitamins, vitamin C, vitamin E, vitamin K.