Broccoli Rappa

Broccoli rappa, also known as rapini, is a leafy green vegetable with small, broccoli-like florets and a slightly bitter, mustardy flavour. A staple in Italian and Chinese cuisine, it adds a bold, earthy taste to dishes while offering a wealth of nutrients.

To Buy:

Look for bunches with bright green leaves free from yellowing or wilting. The stalks should be firm and not overly thick. Thinner stems are usually more tender. If the florets are present, they should be tightly closed and dark green. A few yellow flowers are fine, but too many indicate over-maturity. Bunches will have a mild, slightly peppery scent, but must not smell sour or musty.

To Store:

Store unwashed broccoli rapa in a perforated plastic bag in the fridge for up to five days. Wrap in a damp paper towel before bagging to maintain freshness. If it begins to wilt, trim the stems and soak in ice water to revive.

Tips & Tricks:

Blanch briefly in boiling water before sautéing to reduce bitterness. Pairs well with garlic, chilli, olive oil, and lemon. Delicious in pasta, stir-fries, frittatas, or simply steamed as a side dish.

Cooking Tips:

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Nutrition per 100 Grams:

Weight (grams):

100 g

Carbohydrates, g:

3.2

Protein (g):

3.2

Vitamin C:

Calcium:

Amines:

No information available

Glutamates:

n/a

Energy (kJ):

Moderate GI 55 - 70:

Vitamin A:

Vitamin K:

Iron, mg:

Salicylates:

No information available

Benefits the Following Health Conditions:*

* This information is sourced by a qualified naturopath. It is non prescriptive and not intended as a cure for the condition. Recommended intake is not provided. It is no substitute for the advice and treatment of a professional practitioner.