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Per 100g
Nutrition data source: USDA FoodData Central
Common measurement equivalents in grams
A classic Italian-American pasta dish featuring hearty rigatoni, savory sausage, and slightly bitter broccoli rabe, all tossed in a light garlic and chili-infused sauce. It's a satisfying and flavorful weeknight dinner ready in about 30 minutes.
A classic Italian-American pasta dish featuring ear-shaped pasta, savory sausage, and slightly bitter broccoli rabe. It's a hearty, flavorful, and satisfying meal that comes together in under 30 minutes, perfect for a weeknight dinner.
Yes, broccoli rabe is a nutrient-dense vegetable that is very low in calories (22 per 100g) but high in essential vitamins. It provides significant amounts of Vitamin K for bone health and Vitamins A and C for immune support.
Broccoli rabe is rich in glucosinolates, which have anti-inflammatory and potential cancer-fighting properties. It also contains dietary fiber for digestion and folate, which is essential for healthy cell growth and function.
Yes, broccoli rabe is excellent for keto and low-carb diets. It contains only about 2.85g of carbohydrates per 100g, allowing you to eat large portions while staying within your daily carb limits.
Yes, broccoli rabe is a natural plant-based vegetable. It is 100% vegan and naturally gluten-free, making it a safe choice for individuals with celiac disease or those following a plant-based lifestyle.
Broccoli rabe has a complex, earthy, and distinctly bitter flavor profile. Unlike regular broccoli, it has a pungent bite similar to mustard greens or turnips, which mellows slightly when cooked.
The best way to reduce bitterness is to blanch the greens in boiling salted water for 2 minutes before sautéing. Cooking it with fat (like olive oil), garlic, and an acid (like lemon juice) also helps balance the sharp flavor.
Yes, the entire plant is edible, including the leaves, thin stems, and small yellow flowers. The stems provide a nice crunch, though you may want to trim the very bottom inch if it feels particularly woody.
broccoli rabe is a versatile ingredient found in cuisines around the world. With 22 calories per 100g and 3.17 grams of protein, it's a nutritious addition to many dishes.
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View all vegetable →Discover 2 recipes featuring broccoli rabe with step-by-step instructions.
Browse recipes →Store unwashed broccoli rabe in a loose or perforated plastic bag in the refrigerator's crisper drawer. It is best consumed within 3 to 5 days; if it begins to wilt, you can revive it by submerging the stems in cold water.
Fresh broccoli rabe should have bright green leaves and firm stems. If the leaves are turning yellow, becoming slimy, or if the bunch develops a foul, sulfur-like odor, it has spoiled and should be discarded.
No, they are different. While regular broccoli and broccolini are known for their sweet florets, broccoli rabe (also called rapini) is actually more closely related to the turnip family, resulting in its signature bitter taste and leafy appearance.