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{{Short description|Species of edible plant}}
{{Taxobox_begin | color = lightgreen | name = Rapini}}
{{Infobox cultivar
{{Taxobox_image | image = [[Image:Rapini.jpg|Rapini]] | caption = }}
| name = Rapini
{{Taxobox_begin_placement | color = lightgreen}}
| image = Rapini.jpg
{{Taxobox_regnum_entry | taxon = [[Plant]]ae}}
| species = ''[[Brassica rapa]]''
{{Taxobox_divisio_entry | taxon = [[Flowering plant|Magnoliophyta]]}}
| group = Ruvo group
{{Taxobox_classis_entry | taxon = [[Dicotyledon|Magnoliopsida]]}}
}}
{{Taxobox_ordo_entry | taxon = [[Brassicales]]}}
{{nutritionalvalue | name=Broccoli raab, raw
{{Taxobox_familia_entry | taxon = [[Brassicaceae]]}}
| water = 92.55 g
{{Taxobox_genus_entry | taxon = ''[[Brassica]]''}}
| kJ = 92
{{Taxobox_species_entry | taxon = ''[[Brassica rapa|B. rapa]]''}}
| protein = 3.17 g
{{Taxobox_subspecies_entry | taxon = '''''B. r. ruvo''}}
| fat = 0.49 g
{{Taxobox_end_placement}}
| carbs = 2.85 g
{{Taxobox_section_trinomial_botany | color = lightgreen | trinomial_name = Brassica rapa ruvo| author = [[Carolus Linnaeus|L.]]}}
| fiber = 2.7 g
{{Taxobox_begin_synonyms | color = lightgreen }}
| sugars = 0.38 g
{{Taxobox_synonym_entry_simple | binomial_name = Brassica rapa rapifera}}
| calcium_mg = 108
{{Taxobox_synonym_entry_simple | binomial_name = Brassica ruvo}}
| iron_mg = 2.14
{{Taxobox_synonym_entry_simple | binomial_name = Brassica campestris ruvo}}
| magnesium_mg = 22
{{Taxobox_end_synonyms}}
| phosphorus_mg = 73
{{Taxobox_end}}
| potassium_mg = 196
| sodium_mg = 33
| zinc_mg = 0.77
| manganese_mg = 0.395
| vitC_mg = 20.2
| thiamin_mg = 0.162
| riboflavin_mg = 0.129
| niacin_mg = 1.221
| pantothenic_mg = 0.322
| vitB6_mg = 0.171
| folate_ug = 83
| vitA_ug = 131
| betacarotene_ug = 1573
| lutein_ug = 1121
| vitE_mg = 1.62
| vitK_ug = 224
| source_usda = 1
| note = [https://fdc.nal.usda.gov/fdc-app.html#/food-details/1103084/nutrients Link to USDA Database entry]
}}


'''Rapini''' ('''broccoli rabe''' or '''raab''') ({{IPAc-en|r|ɑː|b}}) is a green [[cruciferous vegetables|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]].
'''Rapini''' is a common [[vegetable]] in [[Chinese cuisine|Chinese]] and [[Italian cuisine]]. It is also known by many other names, including ''Broccoli di Rabe'' or ''Broccoli di Raab''. Despite this name, the plant is not closely related to [[broccoli]]. The plant has various [[scientific classification]] designations, including ''Brassica rapa ruvo'', ''Brassica rapa rapifera'', ''Brassica ruvo'', ''Brassica campestris ruvo'', and ''[[Brassica rapa rapa]]'' (a name normally assigned to the [[turnip]]).


== Classification ==
Rapini has many spiked leaves that surround a green bud which looks very similar to a small head of broccoli.
Native to Europe, the plant is a member of the tribe Brassiceae of the [[Brassicaceae|Brassicaceae (mustard family)]].<ref name="ncsu">{{cite web|url=https://plants.ces.ncsu.edu/plants/brassica-rapa-ruvo-group/|title=''Brassica rapa'' (Ruvo Group)|publisher=North Carolina State University, Cooperative Extension|date=2021|accessdate=30 January 2021}}</ref> Rapini is classified scientifically as ''Brassica rapa'' var. ''ruvo'',<ref name=ncsu/> or ''Brassica rapa'' subsp. ''sylvestris'' var. ''esculenta''.<ref>{{cite journal |last1=Barbieri|first1=G. |date= 2008|title=Glucosinolates profile of Brassica rapa L. subsp. Sylvestris L. Janch. var. esculenta Hort |journal=Food Chemistry |volume=107 |issue=4 |pages=1687–1691 |doi=10.1016/j.foodchem.2007.09.054 |access-date=2023-02-20|url=https://www.sciencedirect.com/science/article/abs/pii/S0308814607009715}}</ref><ref>{{cite journal |last1=Conversa |first1=G.|date=2016 |title=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 |journal=Scientia Horticulturae |volume=213 |issue=14 |pages=76–86 |doi=10.1016/j.scienta.2016.10.021 |access-date=2023-02-20|url=https://www.sciencedirect.com/science/article/abs/pii/S0304423816305234}}</ref><ref>{{cite web |date=2019 |title=Erbaio fotografico |url=http://dipsa.unibo.it/Erbario%20fotografico/list.php?op=B |accessdate= |publisher=Università di Bologna - Dipartimento di scienze e tecnologie agro-alimentari}}</ref> It is also known as broccoletti, broccoli raab, broccoli rabe, spring raab, and ruvo kale.<ref name=ncsu/> [[Turnip]] and [[bok choy]] are different varieties (or subspecies) of this species.
The flavor of rapini has been described as nutty, bitter, pungent, and 'an acquired taste'. Rapini is a source of [[vitamins]] [[vitamin A|A]], [[vitamin C|C]], and [[Vitamin K|K]], as well as [[potassium]], [[calcium]], and [[iron]]. It is one of the most popular vegetables in [[China]], especially in [[Hong Kong]].


== Description ==
The vegetable probably descends from a wild herb, a relative of the [[turnip]], that grew either in [[China]] or the [[Mediterranean]] region. It is now grown throughout the world. Rapini is available all year long, but its peak season is from fall to spring.


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.<ref name="UCANR">{{Cite web|url=http://sonomamg.ucanr.edu/Food_Gardening/Feature_Vegetables/Rapini_Broccoli_Raab/|title=Rapini (broccoli raab)|publisher=UC Master Gardener Program of Sonoma County, University of California Agriculture and Natural Resources|website=sonomamg.ucanr.edu|language=en-US|access-date=2018-06-17}}</ref>


== Culinary use ==
==External link==
[[File:Lacón con Grelos (Cuenca).jpg|thumb|left|''Lacón con grelos'', a typical Galician dish: pork shoulder ham with rapini, along with steamed potatoes and a sausage]]
*[http://whatscookingamerica.net/Vegetables/BroccoliRaab.htm Broccoli raab]
The flavor of rapini has been described as nutty, bitter, and pungent,<ref name="UCANR"/> as well as [[almond]]-flavored.<ref name="Bastianich">Lidia Matticchio Bastianich & Tanya Bastianich Manuali, ''Lidia's Italy in America'' (Knopf, 2011), p. 127.</ref> 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.<ref>{{Cite book|title=Vegetables from amaranth to zucchini : the essential reference : 500 recipes and 275 photographs|last=Elizabeth.|first=Schneider|date=2001|publisher=Morrow|isbn=978-0688152604|edition= 1st|location=New York|oclc=46394048}}</ref>


Rapini is widely used in the [[Roman cuisine|cuisine of Rome]] as well as [[Southern Italy]],<ref name="Bastianich"/> particularly in the [[Regions of Italy|regions]] of [[Sicilian cuisine|Sicily]],<ref name="Schiavelli">Vincent Schiavelli, ''Papa Andrea's Sicilian Table: Recipes and Remembrances of My Grandfather'' (Citadel Press, rev. ed., 2001), p. 40.</ref> [[Calabria]],<ref name="Costantino">Rosetta Costantino with Janet Fletcher, ''My Calabria: Rustic Family Cooking from Italy's Undiscovered South'' (W.W. Norton, 2010), p. 217.</ref> [[Campania]],<ref name="Hazan"/> [[Apulia]],<ref name="Hazan">Marcella Hazan & Victor Hazan, ''Ingredienti: Marcella's Guide to the Market'' (Scribner, 2016), p. 89.</ref><ref name="Rago">Rossella Rago, [https://explorepartsunknown.com/southern-italy/recipe-orecchiette-con-cime-di-rapa/ Recipe: Orecchiette con Cime di Rapa], ''Explore Parts Unknown'' (November 22, 2017).</ref> In [[Italian language|Italian]], rapini is called ''cime di rapa'' or ''broccoletti di rapa'';<ref name="Hazan"/> in [[Naples]], the green is often called ''friarielli''.<ref>Marlena Spieler, ''A Taste of Naples: Neapolitan Culture, Cuisine, and Cooking'' (Rowman & Littlefield, 2018), p. 67.</ref> Within [[Portuguese cuisine]], ''grelos de nabo'' are similar in taste and texture to broccoli rabe.<ref>David Leite, ''The New Portuguese Table: Exciting Flavors from Europe's Western Coast'' (Clarkson Potter, 2009).</ref> Rapini is also popular in the [[Galicia (Spain)|Galicia region]] of northwestern Spain; a rapini festival (''Feira do grelo'') is held in the Galician town of [[As Pontes de García Rodríguez|As Pontes]] every February.<ref>Ashifa Kassam, [https://www.theguardian.com/world/2015/nov/03/google-translate-error-as-pontes-spain-clitoris-food-festival-grelo-galicia Google Translate error sees Spanish town advertise clitoris festival], ''The Guardian'' (November 3, 2015).</ref>

Rapini may be [[Sautéing|sautéed]]<ref name="Hazan"/><ref>Domenica Marchetti, ''The Glorious Vegetables of Italy'' (Chronicle Books, 2013), p. 17.</ref> or braised with [[olive oil]] and [[garlic]],<ref name="Bastianich"/> and sometimes [[chili pepper]] and [[anchovy]].<ref name="Hazan"/><ref name="Rago"/> It may be used as an ingredient in soup,<ref name="Bastianich"/> served with [[orecchiette]],<ref name="Bastianich"/><ref name="Rago"/> other [[pasta]],<ref name="Schiavelli"/> or pan-fried [[sausage]].<ref name="Costantino"/> Rapini is sometimes (but not always) [[Blanching (cooking)|blanched]] before being cooked further.<ref name="Hazan"/>

In the United States, rapini is popular in [[Italian Americans|Italian American]] kitchens; the [[D'Arrigo Brothers]] popularized the ingredient in the United States and gave it the name ''broccoli rabe''.<ref name="Bastianich"/> Broccoli rabe is a component of some [[Submarine sandwich#Hoagie|hoagie]]s and [[Submarine sandwich|submarine sandwiches]]; in [[Cuisine of Philadelphia|Philadelphia]], a popular sandwich is [[porchetta|Italian-style roast pork]] with locally-made sharp [[provolone]] cheese, broccoli rabe, and peppers.<ref>''Vegetables Illustrated: An Inspiring Guide with 700+ Kitchen-Tested Recipes'' ([[America's Test Kitchen]], 2019), p. 56.</ref> Rapini can also be a component of pasta dishes, especially when accompanied by Italian sausage.<ref>{{Cite news|url=https://familystylefood.com/rigatoni-pasta-sausage-fennel-broccoli-rabe-recipe/|title=Broccoli Rabe Pasta with Italian Sausage and Fennel|date=2017-10-29|work=Familystyle Food|access-date=2018-09-10|language=en-US}}</ref>

==Nutrition==
Raw rapini is 93% water, 3% each of [[protein (nutrient)|protein]] and [[carbohydrate]]s, and contains negligble [[fat]] (table). In a reference amount of {{cvt|100|g}}, raw rapini supplies 22 [[calorie]]s 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 in biology|iron]] and [[manganese in biology|manganese]], are in moderate amounts (10-19% DV) (table).

== See also ==
* [[Broccolini]]
* [[Gai lan]]
* [[Chinese cabbage]]
* [[Collard (plant)|Collard greens]]
* [[Brassica juncea|Mustard greens]]
* [[Rutabaga]]
* [[Turnip]]

==References==
{{Reflist}}

==Further reading==
* {{cite journal |vauthors=Wang X, Wang H, Wang J, etal |title=The genome of the mesopolyploid crop species Brassica rapa |journal=Nature Genetics |volume=43 |issue=10 |pages=1035–9 | date=October 2011 |pmid=21873998 |doi=10.1038/ng.919|s2cid=205358099 |url=https://nrc-publications.canada.ca/eng/view/accepted/?id=8fdc0510-af47-4bba-bdf8-7c81bd2b18ec }}
* {{cite journal |vauthors=Osborn TC, Kole C, Parkin IA, etal |title=Comparison of flowering time genes in Brassica rapa, B. napus and Arabidopsis thaliana |journal=Genetics |volume=146 |issue=3 |pages=1123–9 | date=July 1997 |pmid=9215913 |pmc=1208040 |url=http://www.genetics.org/cgi/pmidlookup?view=long&pmid=9215913}}
* {{cite journal |vauthors=Suwabe K, Iketani H, Nunome T, Kage T, Hirai M |title=Isolation and characterization of microsatellites in Brassica rapa L |journal=Theoretical and Applied Genetics |volume=104 |issue=6–7 |pages=1092–1098 | date=May 2002 |pmid=12582617 |doi=10.1007/s00122-002-0875-7|s2cid=33184043 }}
* {{cite journal |vauthors=Cefola M, Amodio ML, Cornacchia R, Rinaldi R, Vanadia S, Colelli G |title=Effect of atmosphere composition on the quality of ready-to-use broccoli raab (Brassica rapa L.) |journal=Journal of the Science of Food and Agriculture |volume=90 |issue=5 |pages=789–97 | date=April 2010 |pmid=20355114 |doi=10.1002/jsfa.3885}}
* {{cite journal |vauthors=Mun JH, Yu HJ, Shin JY, Oh M, Hwang HJ, Chung H |title=Auxin response factor gene family in Brassica rapa: genomic organization, divergence, expression, and evolution |journal=Molecular Genetics and Genomics |volume=287 |issue=10 |pages=765–84 | date=October 2012 |pmid=22915303 |pmc=3459075 |doi=10.1007/s00438-012-0718-4}}

== External links ==
* {{Commons category-inline|Brassica rapa}}

{{Brassica}}
{{Taxonbar|from=Q702282}}

[[Category:Brassica]]
[[Category:Leaf vegetables]]
[[Category:Leaf vegetables]]
[[Category:Italian cuisine]]

Latest revision as of 13:39, 25 November 2024

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
%DV†
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
%DV†
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
Link to USDA Database entry
†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]
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 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]
  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. Retrieved 2024-03-28.
  2. ^ 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.
  3. ^ a b c "Brassica rapa (Ruvo Group)". North Carolina State University, Cooperative Extension. 2021. Retrieved 30 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. Retrieved 2023-02-20.
  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. Retrieved 2023-02-20.
  6. ^ "Erbaio fotografico". Università di Bologna - Dipartimento di scienze e tecnologie agro-alimentari. 2019.
  7. ^ 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.
  8. ^ a b c d e f Lidia 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. ^ a b Vincent Schiavelli, Papa Andrea's Sicilian Table: Recipes and Remembrances of My Grandfather (Citadel Press, rev. ed., 2001), p. 40.
  11. ^ a b Rosetta Costantino with Janet Fletcher, My Calabria: Rustic Family Cooking from Italy's Undiscovered South (W.W. Norton, 2010), p. 217.
  12. ^ a b c d e f Marcella Hazan & Victor Hazan, Ingredienti: Marcella's Guide to the Market (Scribner, 2016), p. 89.
  13. ^ a b c Rossella 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. Retrieved 2018-09-10.

Further reading

[edit]
[edit]
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