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Rapini

From Wikipedia, the free encyclopedia
Species of edible plant
Rapini
SpeciesBrassica rapa
Cultivar groupRuvo group
Broccoli raab, raw
Nutritional value per 100 g (3.5 oz)
Energy92 kJ (22 kcal)
2.85 g
Sugars0.38 g
Dietary fiber2.7 g
0.49 g
3.17 g
Vitamins and minerals
VitaminsQuantity
Vitamin A equiv.
15%
131 μg
15%
1573 μg
1121 μg
Thiamine (B1)
14%
0.162 mg
Riboflavin (B2)
10%
0.129 mg
Niacin (B3)
8%
1.221 mg
Pantothenic acid (B5)
6%
0.322 mg
Vitamin B6
10%
0.171 mg
Folate (B9)
21%
83 μg
Vitamin C
22%
20.2 mg
Vitamin E
11%
1.62 mg
Vitamin K
187%
224 μg
MineralsQuantity
Calcium
8%
108 mg
Iron
12%
2.14 mg
Magnesium
5%
22 mg
Manganese
17%
0.395 mg
Phosphorus
6%
73 mg
Potassium
7%
196 mg
Sodium
1%
33 mg
Zinc
7%
0.77 mg
Other constituentsQuantity
Water92.55 g
†Percentages estimated usingUS recommendations for adults,[1] except for potassium, which is estimated based on expert recommendation fromthe National Academies.[2]

Rapini (broccoli rabe orraab) (/rɑːb/) is a greencruciferous vegetable, with the leaves, buds, and stems all being edible; the buds somewhat resemblebroccoli. Rapini is known for its bitter taste, and is particularly associated withMediterranean cuisine. It is a particularly rich dietary source ofvitamin K.

Classification

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Native to Europe, the plant is a member of the tribe Brassiceae of theBrassicaceae (mustard family).[3] Rapini is classified scientifically asBrassica rapa var.ruvo,[3] orBrassica rapa subsp.sylvestris var.esculenta.[4][5][6] It is also known as broccoletti, broccoli raab, broccoli rabe, spring raab, and ruvo kale.[3]Turnip andbok choy are different varieties (or subspecies) of this species.

Description

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Rapini has many spiked leaves that surround clusters of green buds that resemble small heads ofbroccoli. Small, edible yellow flowers may be blooming among the buds.[7]

Culinary use

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Lacón con grelos, a typical Galician dish: pork shoulder ham with rapini, along with steamed potatoes and a sausage

The flavor of rapini has been described as nutty, bitter, and pungent,[7] as well asalmond-flavored.[8] Rapini needs little more than a trim at the base. The entire stalk is edible when young, but the base becomes more fibrous as the season advances.[9]

Rapini is widely used in thecuisine of Rome as well asSouthern Italy,[8] particularly in theregions ofSicily,[10]Calabria,[11]Campania,[12]Apulia,[12][13] InItalian, rapini is calledcime di rapa orbroccoletti di rapa;[12] inNaples, the green is often calledfriarielli.[14] WithinPortuguese cuisine,grelos de nabo are similar in taste and texture to broccoli rabe.[15] Rapini is also popular in theGalicia region of northwestern Spain; a rapini festival (Feira do grelo) is held in the Galician town ofAs Pontes every February.[16]

Rapini may besautéed[12][17] or braised witholive oil andgarlic,[8] and sometimeschili pepper andanchovy.[12][13] It may be used as an ingredient in soup,[8] served withorecchiette,[8][13] otherpasta,[10] or pan-friedsausage.[11] Rapini is sometimes (but not always)blanched before being cooked further.[12]

In the United States, rapini is popular inItalian American kitchens; theD'Arrigo Brothers popularized the ingredient in the United States and gave it the namebroccoli rabe.[8] Broccoli rabe is a component of somehoagies andsubmarine sandwiches; inPhiladelphia, a popular sandwich isItalian-style roast pork with locally-made sharpprovolone cheese, broccoli rabe, and peppers.[18] Rapini can also be a component of pasta dishes, especially when accompanied by Italian sausage.[19]

Nutrition

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Raw rapini is 93% water, 3% each ofprotein andcarbohydrates, and contains negligblefat (table). In a reference amount of 100 g (3.5 oz), raw rapini supplies 22calories offood energy, and is a rich source (20% or more of theDaily Value, DV) of vitamin K (187% DV),vitamin C (22% DV), andfolate (21% DV) (table).Vitamin A,vitamin E, and severalB vitamins, along with thedietary minerals,iron andmanganese, are in moderate amounts (10-19% DV) (table).

See also

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References

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  1. ^United States Food and Drug Administration (2024)."Daily Value on the Nutrition and Supplement Facts Labels".FDA.Archived from the original on 2024-03-27. Retrieved2024-03-28.
  2. ^"TABLE 4-7 Comparison of Potassium Adequate Intakes Established in This Report to Potassium Adequate Intakes Established in the 2005 DRI Report". p. 120. In:Stallings, Virginia A.; Harrison, Meghan; Oria, Maria, eds. (2019). "Potassium: Dietary Reference Intakes for Adequacy".Dietary Reference Intakes for Sodium and Potassium. pp. 101–124.doi:10.17226/25353.ISBN 978-0-309-48834-1.PMID 30844154.NCBI NBK545428.
  3. ^abc"Brassica rapa (Ruvo Group)". North Carolina State University, Cooperative Extension. 2021. Retrieved30 January 2021.
  4. ^Barbieri, G. (2008)."Glucosinolates profile of Brassica rapa L. subsp. Sylvestris L. Janch. var. esculenta Hort".Food Chemistry.107 (4):1687–1691.doi:10.1016/j.foodchem.2007.09.054. Retrieved2023-02-20.
  5. ^Conversa, G. (2016)."Bio-physical, physiological, and nutritional aspects of ready-to-use cima di rapa (Brassica rapa L. subsp. sylvestris L. Janch. var. esculenta Hort.) as affected by conventional and organic growing systems and storage time".Scientia Horticulturae.213 (14):76–86.doi:10.1016/j.scienta.2016.10.021. Retrieved2023-02-20.
  6. ^"Erbaio fotografico". Università di Bologna - Dipartimento di scienze e tecnologie agro-alimentari. 2019.
  7. ^ab"Rapini (broccoli raab)".sonomamg.ucanr.edu. UC Master Gardener Program of Sonoma County, University of California Agriculture and Natural Resources. Retrieved2018-06-17.
  8. ^abcdefLidia Matticchio Bastianich & Tanya Bastianich Manuali,Lidia's Italy in America (Knopf, 2011), p. 127.
  9. ^Elizabeth., Schneider (2001).Vegetables from amaranth to zucchini : the essential reference : 500 recipes and 275 photographs (1st ed.). New York: Morrow.ISBN 978-0688152604.OCLC 46394048.
  10. ^abVincent Schiavelli,Papa Andrea's Sicilian Table: Recipes and Remembrances of My Grandfather (Citadel Press, rev. ed., 2001), p. 40.
  11. ^abRosetta Costantino with Janet Fletcher,My Calabria: Rustic Family Cooking from Italy's Undiscovered South (W.W. Norton, 2010), p. 217.
  12. ^abcdefMarcella Hazan & Victor Hazan,Ingredienti: Marcella's Guide to the Market (Scribner, 2016), p. 89.
  13. ^abcRossella Rago,Recipe: Orecchiette con Cime di Rapa,Explore Parts Unknown (November 22, 2017).
  14. ^Marlena Spieler,A Taste of Naples: Neapolitan Culture, Cuisine, and Cooking (Rowman & Littlefield, 2018), p. 67.
  15. ^David Leite,The New Portuguese Table: Exciting Flavors from Europe's Western Coast (Clarkson Potter, 2009).
  16. ^Ashifa Kassam,Google Translate error sees Spanish town advertise clitoris festival,The Guardian (November 3, 2015).
  17. ^Domenica Marchetti,The Glorious Vegetables of Italy (Chronicle Books, 2013), p. 17.
  18. ^Vegetables Illustrated: An Inspiring Guide with 700+ Kitchen-Tested Recipes (America's Test Kitchen, 2019), p. 56.
  19. ^"Broccoli Rabe Pasta with Italian Sausage and Fennel".Familystyle Food. 2017-10-29. Retrieved2018-09-10.

Further reading

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External links

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Species
Cultivars
Brassica rapasubsp. sylvestris
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