Broccoli Rabe: Nutrition, Recipes, and More

Broccoli rabe is a nutritional powerhouse with numerous health benefits. It’s a cruciferous vegetable like broccoli, and it has a nutty, slightly bitter flavor.

Brassica vegetables are also known as cruciferous vegetables. These nutritional powerhouses have numerous health benefits — they have cancer-fighting properties and may reduce the risk of chronic disease (1, 2).

Aside from its potential health benefits, broccoli rabe shares multiple similarities with other cruciferous vegetables. For instance, it has a nutty and slightly bitter taste similar to broccoli. It also has long, broccoli-like florets surrounded by kale-like leaves.

This article explores broccoli rabe, including its nutrients, benefits, and potential downsides, and how to prepare it.

Like other cruciferous vegetables, broccoli rabe is packed with nutrients.

A 1-cup (170-gram) serving of boiled broccoli rabe provides (3):

Broccoli rabe is a rich source of vitamins A, C, and folate. These have many uses in the body, including vision health, immune support, and the prevention of birth abnormalities, respectively (4, 5, 6).

It is also a good source of magnesium, which is required for energy production, and it contains a good amount of potassium, which helps regulate blood pressure (7, 8).