Chicory - Medicinal Use

Medicinal Use

Chicory greens, raw
Nutritional value per 100 g (3.5 oz)
Energy 96 kJ (23 kcal)
- Dietary fiber 4.0 g
Protein 1.70 g
Calcium 100 mg (10%)
Iron 0.90 mg (7%)
Magnesium 30 mg (8%)
Manganese 0.429 mg (20%)
Phosphorus 47 mg (7%)
Potassium 420 mg (9%)
Sodium 45 mg (3%)
Zinc 0.42 mg (4%)
Percentages are relative to
US recommendations for adults.

Root chicory contains volatile oils similar to those found in plants in the related genus Tanacetum which includes Tansy, and is similarly effective at eliminating intestinal worms. All parts of the plant contain these volatile oils, with the majority of the toxic components concentrated in the plant's root.

Chicory is well known for its toxicity to internal parasites. Studies indicate that ingestion of chicory by farm animals results in reduction of worm burdens, which has prompted its widespread use as a forage supplement. Only a few major companies are active in research, development, and production of chicory varieties and selections, most in New Zealand.

Chicory (especially the flower), used as a folk medicine in Germany, is recorded in many books as an ancient German treatment for everyday ailments. It is variously used as a tonic and as a treatment for gallstones, gastro-enteritis, sinus problems and cuts and bruises. (Howard M. 1987). Chicory contains inulin, which may help humans with weight loss, constipation, improving bowel function, and general health. In rats, it may increase calcium absorption and bone mineral density.

Chicory has demonstrated antihepatotoxic potential in animal studies.

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