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Broccoli raab

Broccoli raab
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Broccoli Rabe

Rapini or broccoli rabe is a green cruciferous vegetable. The edible parts are the leaves, buds, and stems. The buds somewhat resemble broccoli, but do not form a large head. It is known for its slightly bitter taste, and is particularly associated with Italian, Galician, and Portuguese cuisines.

Culinary arts

In Europe, it is used mostly in southern Italian cuisine (in particular Basilicata, Puglia, Campania and Sicily) and Roman cuisine. It is also popular in Portuguese cuisine and in the cuisine of Galicia.

In Umbria and other Central Italy regions, rapini sautéed with garlic, chili pepper and guanciale can be a side dish for porchetta, grilled pork ribs and sausages and other pork dishes.

The young leaves of these plants as used in cooking are either the same as or the South European equivalent of turnip tops or turnip greens.

Rapini has many spiked leaves that surround clusters of green buds that resemble small heads of broccoli. Small, edible yellow flowers may be blooming among the buds. The flavor of rapini has been described as nutty, bitter, and pungent.

Health Benefits of Broccoli Rabe

Rapini is a source of vitamins A, C, and K, as well as potassium, calcium, and iron.

Rapini is a great source of calcium, which in addition to helping prevent osteoporosis, may assist in weight loss. 

Rapini is rich in this vitamin, which helps the body use calcium and assists in processes like blood clotting.

Rapini contains this B vitamin which is helpful in preventing heart disease.

Read More at Wikipedia.
Recipes Using Broccoli Rabe.

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