Rapini (Broccoli Raab)
Scientific Binomial Name: Brassica rapa var. ruvo
Rapini - A member of the turnip family with a complex, nutty taste and lots of nutritional value!
Rapini goes by many names including Broccoli Raab, Choi Sum and Chinese Flowering Cabbage,
Usage: Used in Italian and Chinese cooking. Cook like broccoli - broil, stir-fry, braise, sauté or steam.
Selection: Good-quality rapini will have bright-green leaves that are crisp, upright and not wilted.
Avoid: Avoid product with leaves that are wilted, yellowing or have dark green patches of slime.
Rapini is available from California August through March.
Rapini Nutritional Information
Rapini is low in Saturated Fat. Rapini's also a good source of Pantothenic Acid, and an excellent of Dietary Fiber, Protein, Vitamin A, Vitamin C, Vitamin E (Alpha Tocopherol), Vitamin K, Thiamin, Riboflavin, Niacin, Vitamin B6, Folate, Calcium, Iron, Magnesium, Phosphorus, Potassium, Zinc and Manganese.