Vegetable
Broccoli Rabe
Broccoli rabe (rapini) is a bitter, peppery Brassica rapa green with slender stems, jagged leaves, and small broccoli-like buds—not a true broccoli head. Flavour is assertive and mustardy; blanching tames bitterness before sautéing with garlic and chilli, the classic Italian treatment. It shines with sausage, orecchiette, white beans, and olive oil. Cook stems and leaves together; do not discard buds. Look for deep green colour and firm thin stems; yellow flowers mean it is past prime but still usable if not woody.
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A sample of named types with their own origin and culinary profiles.
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Nutrition
Typical values per 100 g edible portion. Nutrient names open the reference page.
Nutrition Facts
Per 100 g edible portion
Amount per 100 g
- Total Fat 0.32 g
- Saturated Fat 0.05 g
- Trans Fat 0 g
- Monounsaturated Fat 0.05 g
- Polyunsaturated Fat 0.15 g
- Cholesterol 0 mg
- Sodium 19.4 mg
- Salt 0.05 g
- Total Carbohydrate 7.35 g
- Dietary Fibre 2.32 g
- Total Sugars 3.05 g
- Complex / starch 2.06 g
- Protein 1.99 g
- Water 89.7 g
- Energy 35.9 kcal
- Water 89.7 g
- Carbohydrates 7.35 g
- Sugars 3.05 g
- Monosaccharides 2.14 g
- Disaccharides 0.91 g
- Starch 2.06 g
- Amylose 0.52 g
- Amylopectin 1.55 g
- Digestible Starch 1.75 g
- Resistant Starch 0.21 g
- Fibre 2.32 g
- Soluble Fibre 0.81 g
- Insoluble Fibre 1.51 g
- Protein 1.99 g
- Plant Protein 1.89 g
- Fat 0.32 g
- Saturated Fat 0.05 g
- Monounsaturated Fat 0.05 g
- Polyunsaturated Fat 0.15 g
- Vitamins 547 mg
- Vitamin A 20 µg
- Vitamin B1 — Thiamine 0.06 mg
- Vitamin B2 — Riboflavin 0.08 mg
- Vitamin B3 — Niacin 0.58 mg
- Vitamin B5 — Pantothenic Acid 0.29 mg
- Vitamin B6 0.14 mg
- Vitamin B7 — Biotin 1.4 µg
- Vitamin B9 — Folate 139 µg
- Vitamin C 25 mg
- Vitamin E 1.36 mg
- Vitamin K 359 µg
- Minerals 365 mg
- Major Minerals 359 mg
- Trace Minerals 5.9 mg
- Salt 0.05 g
- Sodium Chloride 0.05 g
Vitamins
vitamin-c: 25 · vitamin-a: 20 · vitamin-b1-thiamine: 0.06 · vitamin-b2-riboflavin: 0.08 · vitamin-b3-niacin: 0.58 · vitamin-b5-pantothenic-acid: 0.29 · vitamin-b6: 0.14 · vitamin-b7-biotin: 1.4 · vitamin-b9-folate: 138.9 · vitamin-e: 1.36 · vitamin-k: 358.8 ·
Minerals
Sodium: 19.36 · Potassium: 300 · Calcium: 40 · Iron: 0.5 · Zinc: 0.4 · Iodine: 5 ·
Most vegetables are high-water, low-energy, with fibre and potassium ahead of protein.
History
Southern Italian and Mediterranean farmers grew bitter flowering brassicas as leaf-and-bud greens.
Rapini became fixed in southern Italian pasta and sausage cookery.
Italian-American markets introduced broccoli rabe widely in the United States.
Restaurant interest in bitter greens brought rapini onto menus far beyond Italian enclaves.