32 kcal
Energy
0.5 g
Fat
0.1 g
Saturates
0.6 g
Sugar
0.1 g
Salt
Caloric Ratio
Nutrition
| Calories % Daily Value | ||
|---|---|---|
| Total Calories | 32 (136 kJ) | |
| from Carbohydrate | 12 (52 kJ) | |
| from Fat | 5 (20 kJ) | |
| from Protein | 15 (64 kJ) | |
| from Alcohol | 0 (0 kJ) | |
| Carbohydrates % Daily Value | ||
|---|---|---|
| Total Carbohydrates | 3.1 g | |
| Dietary Fiber | 2.8 g | |
| Starch | ~ | |
| Sugars | 0.6 g | |
| Sucrose | 150.0 mg | |
| Glucose | 230.0 mg | |
| Fructose | 240.0 mg | |
| Lactose | 0.0 mg | |
| Maltose | 0.0 mg | |
| Galactose | 0.0 mg | |
| Fats & Fatty Acids % Daily Value | ||
|---|---|---|
| Total Fat | 0.5 g | |
| Saturated Fat | 0.1 g | |
| Butyric Acid | ~ | |
| Caproic Acid | ~ | |
| Caprylic Acid | 0.0 mg | |
| Capric Acid | 0.0 mg | |
| Lauric Acid | 0.0 mg | |
| Tridecylic Acid | ~ | |
| Myristic Acid | 0.0 mg | |
| Pentadecanoic Acid | 0.0 mg | |
| Palmitic Acid | 50.0 mg | |
| Margaric Acid | 0.0 mg | |
| Stearic Acid | 7.0 mg | |
| Arachidic Acid | 0.0 mg | |
| Behenic Acid | 0.0 mg | |
| Lignoceric Acid | 0.0 mg | |
| Monounsaturated Fat | 0.0 g | |
| Myristoleic Acid | 0.0 mg | |
| 15:1 | 0.0 mg | |
| Palmitoleic Acid | 0.0 mg | |
| 16:1 c | ~ | |
| 16:1 t | ~ | |
| 17:1 | 20.0 mg | |
| Oleic Acid | 10.0 mg | |
| 18:1 c | ~ | |
| 18:1 t | ~ | |
| Gadoleic Acid | 0.0 mg | |
| Erucic Acid | 0.0 mg | |
| 22:1 c | ~ | |
| 22:1 t | ~ | |
| Nervonic Acid | ~ | |
| Polyunsaturated Fat | 0.2 g | |
| Linoleic Acid | 20.0 mg | |
| 18:2 CLAs | ~ | |
| 18:2 n-6 c,c | ~ | |
| 18:2 t,t | ~ | |
| 18:2 i | ~ | |
| 18:2 t | ~ | |
| Linolenic Acid | 130.0 mg | |
| alpha-Linolenic Acid | ~ | |
| gamma-Linolenic acid | ~ | |
| Parinaric Acid | 0.0 mg | |
| Eicosadienoic Acid | 0.0 mg | |
| Eicosatrienoic Acid | 0.0 mg | |
| 20:3 n-3 | ~ | |
| Dihomo-gamma-linolenic acid | ~ | |
| Arachidonic Acid | 0.0 mg | |
| 20:4 n-6 | ~ | |
| Timnodonic Acid | 0.0 mg | |
| Clupanodonic Acid | 0.0 mg | |
| Docosahexaenoic Acid | 0.0 mg | |
| Trans Fat | 0.0 g | |
| Omega-3 Fatty Acids | 130.0 mg | |
| Omega-6 Fatty Acids | 20.0 mg | |
| Sterols % Daily Value | ||
|---|---|---|
| Cholesterol | ~ | |
| Phytosterols | ~ | |
| Campesterol | ~ | |
| Stigmasterol | ~ | |
| Beta-sitosterol | ~ | |
| Protein & Amino Acids % Daily Value | ||
|---|---|---|
| Protein | 3.8 g | |
| Essential Aminos | ||
| Histidine | 80.0 mg | |
| Isoleucine | 125.0 mg | |
| Leucine | 206.0 mg | |
| Lysine | 239.0 mg | |
| Methionine | 58.0 mg | |
| Phenylalanine | 154.0 mg | |
| Threonine | 128.0 mg | |
| Tryptophan | 52.0 mg | |
| Valine | 184.0 mg | |
| Non-essential Aminos | ||
| Alanine | 149.0 mg | |
| Arginine | 207.0 mg | |
| Aspartic Acid | 434.0 mg | |
| Cystine | 47.0 mg | |
| Glutamic Acid | 662.0 mg | |
| Glycine | 148.0 mg | |
| Proline | 158.0 mg | |
| Serine | 120.0 mg | |
| Tyrosine | 90.0 mg | |
| Other Nutrients % Daily Value | |
|---|---|
| Alcohol | ~ |
| Water | 91.4 g |
| Ash | 1.1 g |
| Caffiene | ~ |
| Theobromine | ~ |
| Vitamins % Daily Value | ||
|---|---|---|
| Betaine | 0.2 mg | |
| Choline | 33.6 mg | |
| Vitamin A | 4,533 IU | |
| Vitamin B1 (thiamine) | 0.2 mg | |
| Vitamin B2 (riboflavin) | 0.1 mg | |
| Vitamin B3 (niacin) | 2.0 mg | |
| Vitamin B5 (pantothenic acid) | 0.4 mg | |
| Vitamin B6 (pyridoxine) | 0.2 mg | |
| Vitamin B9 (folate) | 71 mcg | |
| Vitamin B12 (cobalamin) | ~ | |
| Vitamin C | 37.0 mg | |
| Vitamin D | 0 IU | |
| Vitamin E | 4 IU | |
| Vitamin K | 256 mcg | |
| Minerals % Daily Value | ||
|---|---|---|
| Calcium | 118.0 mg | |
| Copper | 0.1 mg | |
| Fluoride | ~ | |
| Iron | 1.3 mg | |
| Magnesium | 27.0 mg | |
| Manganese | 0.4 mg | |
| Phosphorus | 82.0 mg | |
| Potassium | 343.0 mg | |
| Sodium | 56.0 mg | |
| Zinc | 0.5 mg | |
About Rapini
Rapini (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. Read More
Rapini (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.