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Per 100g
Nutrition data source: USDA FoodData Central
Common measurement equivalents in grams
Yes, cooked broccoli raab is highly nutritious and low in calories, providing only 25 calories per 100g. It is an excellent source of Vitamin K for bone health, Vitamin C for immunity, and contains glucosinolates which may offer anti-cancer benefits.
A 100g serving of cooked broccoli raab contains approximately 3.83g of protein and is high in dietary fiber. This combination supports muscle maintenance and promotes healthy digestion while helping to regulate blood sugar levels.
Yes, it is very keto-friendly. With only 3.12g of carbohydrates per 100g and a significant portion of that being fiber, it has a very low net carb count, making it ideal for low-carb and ketogenic diets.
Naturally, cooked broccoli raab is both vegan and gluten-free. However, always check the preparation method, as it is frequently sautéed with butter (not vegan) or served alongside pasta (not gluten-free).
Broccoli raab has a distinct, sophisticated flavor that is notably bitter, nutty, and slightly pungent. It is much more flavorful and sharp than regular broccoli, often compared to the peppery bite of mustard greens.
To mellow the bitterness, blanch the broccoli raab in boiling salted water for 2 minutes before sautéing. Adding fat (like olive oil), acid (like lemon juice), or red pepper flakes during the final cook also helps balance the flavor.
Cooked broccoli raab should be stored in an airtight container and will stay fresh in the refrigerator for 3 to 5 days. Reheat it gently in a pan or microwave to maintain its texture.
cooked broccoli raab is a versatile ingredient found in cuisines around the world. With 25 calories per 100g and 3.83 grams of protein, it's a nutritious addition to many dishes.
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Browse recipes →Yes, you can freeze cooked broccoli raab for up to 12 months. Ensure it is well-drained and stored in a sealed freezer bag or airtight container to prevent freezer burn.
No, they are different vegetables. While both are cruciferous, broccoli raab is more closely related to turnips; it has thinner stalks, more leaves, and smaller florets, with a much more bitter and pungent taste than standard broccoli.
It is traditionally sautéed with garlic and olive oil. It pairs exceptionally well with Italian sausage, orecchiette pasta, or served as a bitter side dish to balance out rich, fatty meats like pork or steak.