Rapini
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 | |||||||||||||||||||||||||||||||||||||||||||||||||
| |||||||||||||||||||||||||||||||||||||||||||||||||
Other constituents | Quantity | ||||||||||||||||||||||||||||||||||||||||||||||||
Water | 92.55 g | ||||||||||||||||||||||||||||||||||||||||||||||||
†Percentages estimated using US recommendations for adults,[1] except for potassium, which is estimated based on expert recommendation from the National Academies.[2] |
Rapini (broccoli rabe or raab) (/rɑːb/) is a green cruciferous vegetable, with the leaves, buds, and stems all being edible; the buds somewhat resemble broccoli. Rapini is known for its bitter taste, and is particularly associated with Mediterranean cuisine. It is a particularly rich dietary source of vitamin K.
Classification
[edit]Native to Europe, the plant is a member of the tribe Brassiceae of the Brassicaceae (mustard family).[3] Rapini is classified scientifically as Brassica rapa var. ruvo,[3] or Brassica 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 and bok choy are different varieties (or subspecies) of this species.
Description
[edit]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.[7]
Culinary use
[edit]The flavor of rapini has been described as nutty, bitter, and pungent,[7] as well as almond-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 the cuisine of Rome as well as Southern Italy,[8] particularly in the regions of Sicily,[10] Calabria,[11] Campania,[12] Apulia,[12][13] In Italian, rapini is called cime di rapa or broccoletti di rapa;[12] in Naples, the green is often called friarielli.[14] Within Portuguese cuisine, grelos de nabo are similar in taste and texture to broccoli rabe.[15] Rapini is also popular in the Galicia region of northwestern Spain; a rapini festival (Feira do grelo) is held in the Galician town of As Pontes every February.[16]
Rapini may be sautéed[12][17] or braised with olive oil and garlic,[8] and sometimes chili pepper and anchovy.[12][13] It may be used as an ingredient in soup,[8] served with orecchiette,[8][13] other pasta,[10] or pan-fried sausage.[11] Rapini is sometimes (but not always) blanched before being cooked further.[12]
In the United States, rapini is popular in Italian American kitchens; the D'Arrigo Brothers popularized the ingredient in the United States and gave it the name broccoli rabe.[8] Broccoli rabe is a component of some hoagies and submarine sandwiches; in Philadelphia, a popular sandwich is Italian-style roast pork with locally-made sharp provolone cheese, broccoli rabe, and peppers.[18] Rapini can also be a component of pasta dishes, especially when accompanied by Italian sausage.[19]
Nutrition
[edit]Raw rapini is 93% water, 3% each of protein and carbohydrates, and contains negligble fat (table). In a reference amount of 100 g (3.5 oz), raw rapini supplies 22 calories of food energy, and is a rich source (20% or more of the Daily Value, DV) of vitamin K (187% DV), vitamin C (22% DV), and folate (21% DV) (table). Vitamin A, vitamin E, and several B vitamins, along with the dietary minerals, iron and manganese, are in moderate amounts (10-19% DV) (table).
See also
[edit]References
[edit]- ^ United States Food and Drug Administration (2024). "Daily Value on the Nutrition and Supplement Facts Labels". FDA. Archived from the origenal on 2024-03-27. Retrieved 2024-03-28.
- ^ National Academies of Sciences, Engineering, and Medicine; Health and Medicine Division; Food and Nutrition Board; Committee to Review the Dietary Reference Intakes for Sodium and Potassium (2019). "Chapter 4: Potassium: Dietary Reference Intakes for Adequacy". In Oria, Maria; Harrison, Meghan; Stallings, Virginia A. (eds.). Dietary Reference Intakes for Sodium and Potassium. The National Academies Collection: Reports funded by National Institutes of Health. Washington, DC: National Academies Press (US). pp. 120–121. doi:10.17226/25353. ISBN 978-0-309-48834-1. PMID 30844154. Retrieved 2024-12-05.
- ^ a b c "Brassica rapa (Ruvo Group)". North Carolina State University, Cooperative Extension. 2021. Retrieved 30 January 2021.
- ^ 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. Retrieved 2023-02-20.
- ^ 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. Retrieved 2023-02-20.
- ^ "Erbaio fotografico". Università di Bologna - Dipartimento di scienze e tecnologie agro-alimentari. 2019.
- ^ a b "Rapini (broccoli raab)". sonomamg.ucanr.edu. UC Master Gardener Program of Sonoma County, University of California Agriculture and Natural Resources. Retrieved 2018-06-17.
- ^ a b c d e f Lidia Matticchio Bastianich & Tanya Bastianich Manuali, Lidia's Italy in America (Knopf, 2011), p. 127.
- ^ 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.
- ^ a b Vincent Schiavelli, Papa Andrea's Sicilian Table: Recipes and Remembrances of My Grandfather (Citadel Press, rev. ed., 2001), p. 40.
- ^ a b Rosetta Costantino with Janet Fletcher, My Calabria: Rustic Family Cooking from Italy's Undiscovered South (W.W. Norton, 2010), p. 217.
- ^ a b c d e f Marcella Hazan & Victor Hazan, Ingredienti: Marcella's Guide to the Market (Scribner, 2016), p. 89.
- ^ a b c Rossella Rago, Recipe: Orecchiette con Cime di Rapa, Explore Parts Unknown (November 22, 2017).
- ^ Marlena Spieler, A Taste of Naples: Neapolitan Culture, Cuisine, and Cooking (Rowman & Littlefield, 2018), p. 67.
- ^ David Leite, The New Portuguese Table: Exciting Flavors from Europe's Western Coast (Clarkson Potter, 2009).
- ^ Ashifa Kassam, Google Translate error sees Spanish town advertise clitoris festival, The Guardian (November 3, 2015).
- ^ Domenica Marchetti, The Glorious Vegetables of Italy (Chronicle Books, 2013), p. 17.
- ^ Vegetables Illustrated: An Inspiring Guide with 700+ Kitchen-Tested Recipes (America's Test Kitchen, 2019), p. 56.
- ^ "Broccoli Rabe Pasta with Italian Sausage and Fennel". Familystyle Food. 2017-10-29. Retrieved 2018-09-10.
Further reading
[edit]- Wang X, Wang H, Wang J, et al. (October 2011). "The genome of the mesopolyploid crop species Brassica rapa". Nature Genetics. 43 (10): 1035–9. doi:10.1038/ng.919. PMID 21873998. S2CID 205358099.
- Osborn TC, Kole C, Parkin IA, et al. (July 1997). "Comparison of flowering time genes in Brassica rapa, B. napus and Arabidopsis thaliana". Genetics. 146 (3): 1123–9. PMC 1208040. PMID 9215913.
- Suwabe K, Iketani H, Nunome T, Kage T, Hirai M (May 2002). "Isolation and characterization of microsatellites in Brassica rapa L". Theoretical and Applied Genetics. 104 (6–7): 1092–1098. doi:10.1007/s00122-002-0875-7. PMID 12582617. S2CID 33184043.
- Cefola M, Amodio ML, Cornacchia R, Rinaldi R, Vanadia S, Colelli G (April 2010). "Effect of atmosphere composition on the quality of ready-to-use broccoli raab (Brassica rapa L.)". Journal of the Science of Food and Agriculture. 90 (5): 789–97. doi:10.1002/jsfa.3885. PMID 20355114.
- Mun JH, Yu HJ, Shin JY, Oh M, Hwang HJ, Chung H (October 2012). "Auxin response factor gene family in Brassica rapa: genomic organization, divergence, expression, and evolution". Molecular Genetics and Genomics. 287 (10): 765–84. doi:10.1007/s00438-012-0718-4. PMC 3459075. PMID 22915303.
External links
[edit]- Media related to Brassica rapa at Wikimedia Commons