Nutritional profile of Brassica rapa L. (rapini) from different comercial genotypes
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resumo
The Brassica genus comprises a large and diverse group of important
vegetables widely consumed throughout the world. Part of this group, Brassica rapa L.,
also known as Rapini or Broccoli Rabe, is a green leafy vegetable appreciated in the
cuisine of countries such as China, Greece, Italy, Portugal, and Spain. The consumption
of the edible parts of Rapini (young leaves, stems, and flower buds) is associated with
various health benefits, due to their composition in macronutrients and bioactive
compounds. The aim of the present work was to evaluate the nutritional value of 45
commercially available Rapini varieties. The nutritional profile was assessed following
AOAC procedures. Carbohydrates were the major macronutrients found (48.28–64.1
g/100 g dry weight (dw)), followed by proteins (23.7–39.2 g/100 g dw) and ash (7.52–
16.9 g/100 g dw), with samples Leccese centoventina, Novantina leccese a cima grande
and Quarantino extra presenting the highest contents, respectively. Lipids (2.68–5.09
g/100 g dw) were less abundant in all samples, highlighting Quarantino extra for the
smallest amount. Finally, the energy values found were between 350.4 and 390.4
Kcal/100g dw, with the highest content obtained by sample Novantina riccia San
Marzano. In conclusion, the results show that the varieties tested present good nutritional
value, which indicate that Rapini can be considered an interesting option of food, as it is
a good source of important macronutrients.
