General Information
NameRapini
Scientific NameBrassica ruvo
DescriptionRapini (commonly marketed in English as broccoli raab or rabe) is a green cruciferous vegetable. The edible parts are the leaves, buds, and stems. The buds somewhat resemble broccoli, but do not form a large head. It is known for its slightly bitter taste, and is particularly associated with Italian, Galician, and Portuguese cuisines. Within Italian cuisine, the plant is heavily associated with Southern Italian cuisine (especially Neapolitan cuisine and the cuisines of Campania and Puglia) and Roman cuisine. In Italy, it is called cime di rapa (literally meaning "turnip tops"), rapi, or rapini; in Naples it is known as friarielli and sometimes broccoli di rapa; in Rome broccoletti; and in Portugal and Spain grelos.
Primary IDFOOD00311
Picture314
Classification
GroupVegetables
Sub-GroupCabbages
Taxonomy
Lineage
ITIS ID506216
Wikipedia IDRapini
Composition
Compounds
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Macronutrients
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References
Content Reference— U.S. Department of Agriculture, Agricultural Research Service. 2008. USDA National Nutrient Database for Standard Reference, Release 21. Nutrient Data Laboratory Home Page.