Rapini
Rapini or broccoli rabe (/rɑːb/) is a green cruciferous vegetable, with the leaves, buds, and stems all being edible; the buds somewhat resemble broccoli, but do not form a large head. Rapini is known for its bitter taste, and is particularly associated with Mediterranean cuisine.
| Rapini | |
|---|---|
| Species | Brassica rapa |
| Cultivar group | Ruvo group |
| Nutritional value per 100 g (3.5 oz) | |
|---|---|
| Energy | 92 kJ (22 kcal) |
2.85 g | |
| Sugars | 0.38 g |
| Dietary fiber | 2.7 g |
0.49 g | |
3.17 g | |
| Vitamins | Quantity %DV† |
| Vitamin A equiv. | 16% 131 μg15% 1573 μg1121 μg |
| Thiamine (B1) | 14% 0.162 mg |
| Riboflavin (B2) | 11% 0.129 mg |
| Niacin (B3) | 8% 1.221 mg |
| Pantothenic acid (B5) | 6% 0.322 mg |
| Vitamin B6 | 13% 0.171 mg |
| Folate (B9) | 21% 83 μg |
| Vitamin C | 24% 20.2 mg |
| Vitamin E | 11% 1.62 mg |
| Vitamin K | 213% 224 μg |
| Minerals | Quantity %DV† |
| Calcium | 11% 108 mg |
| Iron | 16% 2.14 mg |
| Magnesium | 6% 22 mg |
| Manganese | 19% 0.395 mg |
| Phosphorus | 10% 73 mg |
| Potassium | 7% 196 mg |
| Sodium | 2% 33 mg |
| Zinc | 8% 0.77 mg |
| Other constituents | Quantity |
| Water | 92.55 g |
| |
| †Percentages are roughly approximated using US recommendations for adults. Source: USDA FoodData Central | |
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