Belgium endive, which is called a lot of other things, like witloof (white leaf) is the 'veal' of lettuces. It is raised and shipped in very low light making a tender and mild flavor. It has almost no nutrients in it since it got so little light, and it has a Ca: P of 0.7:1. I cannot find the oxalates level, but they tend to cause a grittiness or bitterness that witloof does not seem to have.
I'd avoid it on the basis of cost and low nutrient levels, but I don't see anything harmful in it- anyone have any different info?
