Rapini
Rapini | |
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Species | Brassica rapa |
Cultivar group | Ruvo group |
Nutritional value per 100 g (3.5 oz) | |||||||||||||||||||||||||||||||||||||||||||||||||
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Energy | 92 kJ (22 kcal) | ||||||||||||||||||||||||||||||||||||||||||||||||
2.85 g | |||||||||||||||||||||||||||||||||||||||||||||||||
Sugars | 0.38 g | ||||||||||||||||||||||||||||||||||||||||||||||||
Dietary fiber | 2.7 g | ||||||||||||||||||||||||||||||||||||||||||||||||
0.49 g | |||||||||||||||||||||||||||||||||||||||||||||||||
3.17 g | |||||||||||||||||||||||||||||||||||||||||||||||||
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Other constituents | Quantity | ||||||||||||||||||||||||||||||||||||||||||||||||
Water | 92.55 g | ||||||||||||||||||||||||||||||||||||||||||||||||
†Percentages estimated usingUS recommendationsfor adults,[1]except for potassium, which is estimated based on expert recommendation fromthe National Academies.[2] |
Rapini(broccoli rabeorraab) (/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
[edit]Native to Europe, the plant is a member of the tribe Brassiceae of theBrassicaceae (mustard family).[3]Rapini is classified scientifically asBrassica rapavar.ruvo,[3]orBrassica rapasubsp.sylvestrisvar.esculenta.[4][5][6]It is also known as broccoletti, broccoli raab, broccoli rabe, spring raab, and ruvo kale.[3]Turnipandbok choyare different varieties (or subspecies) of this species.
Description
[edit]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
[edit]![](https://upload.wikimedia.org/wikipedia/commons/thumb/3/3d/Lac%C3%B3n_con_Grelos_%28Cuenca%29.jpg/220px-Lac%C3%B3n_con_Grelos_%28Cuenca%29.jpg)
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 Romeas well asSouthern Italy,[8]particularly in theregionsofSicily,[10]Calabria,[11]Campania,[12]Apulia,[12][13]InItalian,rapini is calledcime di rapaorbroccoletti di rapa;[12]inNaples,the green is often calledfriarielli.[14]WithinPortuguese cuisine,grelos de naboare similar in taste and texture to broccoli rabe.[15]Rapini is also popular in theGalicia regionof northwestern Spain; a rapini festival (Feira do grelo) is held in the Galician town ofAs Pontesevery February.[16]
Rapini may besautéed[12][17]or braised witholive oilandgarlic,[8]and sometimeschili pepperandanchovy.[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)blanchedbefore being cooked further.[12]
In the United States, rapini is popular inItalian Americankitchens; theD'Arrigo Brotherspopularized the ingredient in the United States and gave it the namebroccoli rabe.[8]Broccoli rabe is a component of somehoagiesandsubmarine sandwiches;inPhiladelphia,a popular sandwich isItalian-style roast porkwith locally-made sharpprovolonecheese, 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 ofproteinandcarbohydrates,and contains negligblefat(table). In a reference amount of 100 g (3.5 oz), raw rapini supplies 22caloriesoffood 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,ironandmanganese,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.Archivedfrom the original on 2024-03-27.Retrieved2024-03-28.
- ^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). 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).ISBN978-0-309-48834-1.PMID30844154.Archivedfrom the original on 2024-05-09.Retrieved2024-06-21.
- ^abc"Brassica rapa(Ruvo Group) ".North Carolina State University, Cooperative Extension. 2021.Retrieved30 January2021.
- ^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.
- ^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.
- ^"Erbaio fotografico".Università di Bologna - Dipartimento di scienze e tecnologie agro-alimentari. 2019.
- ^ab"Rapini (broccoli raab)".sonomamg.ucanr.edu.UC Master Gardener Program of Sonoma County, University of California Agriculture and Natural Resources.Retrieved2018-06-17.
- ^abcdefLidia 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.ISBN978-0688152604.OCLC46394048.
- ^abVincent Schiavelli,Papa Andrea's Sicilian Table: Recipes and Remembrances of My Grandfather(Citadel Press, rev. ed., 2001), p. 40.
- ^abRosetta Costantino with Janet Fletcher,My Calabria: Rustic Family Cooking from Italy's Undiscovered South(W.W. Norton, 2010), p. 217.
- ^abcdefMarcella Hazan & Victor Hazan,Ingredienti: Marcella's Guide to the Market(Scribner, 2016), p. 89.
- ^abcRossella 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.Retrieved2018-09-10.
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.PMID21873998.S2CID205358099.
- 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.PMC1208040.PMID9215913.
- 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.PMID12582617.S2CID33184043.
- 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.PMID20355114.
- 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.PMC3459075.PMID22915303.
External links
[edit]Media related toBrassica rapaat Wikimedia Commons