There are many similarities between Broccolini and Broccoli Rabe, as both appear similar and have the same compatibility in national dishes. Still, both vegetables are different as they belong to different vegetable groups.
Ultimately their names are similar, but the flavors are not. The Two have many health benefits if eaten raw and counted in the list of exotic vegetables used in Italian items.
Key Takeaways
- Broccolini is a hybrid of broccoli and Chinese kale, while broccoli rabe is a member of the turnip family.
- Broccolini has small florets and long, thin stalks, whereas broccoli rabe has larger, leafier greens with small buds.
- Broccolini tastes sweeter, while broccoli rabe has a more bitter flavor.
Broccolini vs Broccoli Rabe
The difference between Broccolini and Broccoli Rabe is that Broccolini is a member of the cabbage group of vegetables, and Broccoli Rabe is a member of the Turnip group of vegetables. Broccolini is the small version of Broccoli vegetable and is a hybrid, whereas Broccoli Rabe is not broccoli at all, tastes bitter, and is not liked by small kids.
Broccolini is a nutritious vegetable containing vitamins C, K, and A. It is a cost-effective vegetable with no wastage since every part, including the stem, flower, leaves, and florets, is edible.
It is considered to be the substitute for asparagus. While cooking, it does not require much seasoning.
Broccoli Rabe is a low-calorie vegetable that helps reduce bad fat from the human body since it is rich in fiber that cleanses toxins.
Its Bitterness can be overcome by boiling it in salt water. It plays a vital role in fighting Alzheimer’s disease. Broccoli Rabe is also a calcium substitute for dairy products.
Comparison Table
| Parameters of Comparison | Broccolini | Broccoli Rabe |
|---|---|---|
| Introduction | It is a green vegetable belonging to the cabbage family named Broccolini. | It is a green vegetable belonging to the turnip family named Broccoli Rabe. |
| Potassium | Being a cross-breed plant Broccolini is low in potassium. | Broccoli Rabe is high in potassium and rich in antioxidants too. |
| Features | It is mildly sweet with long soft green stalks. | Broccoli Rabe is bitter and has a strong flavor. |
| Qualities | Broccolini contains vitamins, nutrition, and phytonutrients that protect from diseases. | Being a cross-breed plant, Broccolini is low in potassium. |
| Cooking | Broccolini being a soft vegetable with stalks is easy to cook and good in taste. | Broccolini being a soft vegetable with stalks, is easy to cook and good in taste. |
What is Broccolini?
The term Broccolini is the lanky hybrid version of the vegetable Broccoli. It has big leaves that are edible. Broccoli and Chinese broccoli has the same characteristic as a present Broccolini.
Its taste is milder than normal Broccoli, also its end florets are not much dense. It can be easily blanched and baked for consumption. The plant was developed for about 8 years by Sakata seed; hence it was not genetically modified.
It works well in stir-fry and cooks very easily with very limited seasonings. Broccolini contains carotenoids and glucosinolates, which prevent the human body from various types of cancers.
This vegetable was recognized in the year 1993, and the name Broccolini was given by the united states. The harvesting season for Broccolini is spring. The thinner stock of Broccolini is used as soup as well.
The Broccolini is much more expensive as compared to Broccoli. Before cooking preparations, one needs to rinse it thoroughly in water to avoid micro insects inside it.
The other name of Broccolini is a superfood as its tastes wonderful and healthy too. It is exceptionally tender and crisp as well in texture. Its long stems have a mouth-watering crunch. It is very neutral and very compatible with dishes lacking texture.
What is Broccoli Rabe?
The Broccoli Rabe is popularly called Rapini. It is a green mustard vegetable with thin stalks and little buds. Very prominent companion of Italian dishes and taste awesome if sauteed in garlic while added to pasta.
The pronunciation of Rabe is “Rob” in Broccolini Rabe.
It grows throughout the world, and all parts of this green leafy vegetable are edible. Roasting is the most popular cooking for this, and other methods of cooking vegetables are also applicable to it.
The native origin of this plant is in Asia, and the harvesting season for Broccolini Rabe is winter.
One can also add it to stew and soup for the goodness of health and aggressive flavor. It can be stored in a refrigerator in a plastic bag for up to one week.
Particularly it is associated with Mediterranean cuisine due to its bitterness. It is scientifically classified as Brassica rapa var.
The vegetable is flooded with Vitamin A if eaten as a salad. 90% of its harvesting is done in California. From down to the top, the average size of Broccoli Rabe is 7 to 10 inches.
It is also served as a topping in an Italian grilled sandwich. Daily intake of raw Broccoli Rabe is advantageous for health-conscious people.
Main Differences Between Broccolini and Broccoli Rabe
- Compatibility: Broccolini is mainly compatible with Italian dishes, whereas Broccoli Rabe is compatible with various national dishes worldwide.
- Origin: The origin of Broccolini was by Sakata Seed Company, a Japanese seed purveyor, and Broccoli Rabe was first identified in China or the Mediterranean region.
- Appearances: Broccolini has leaves with smooth margins, long stems, and loose forests. On the other hand, Broccoli Rabe has leaves with toothed margins, thin stems, and small loose florets.
- Seed Saving: In Broccolini, seed saving won’t sow true as it is a hybrid vegetable, Broccoli Rabe is open-pollinated, and seeds sow true.
- Edible parts: Broccolini is edible with its young stems, which are not hard, whereas Broccoli Rabe is edible with its young as well as hard stems for cooking.
Last Updated : 13 July, 2023
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Sandeep Bhandari holds a Bachelor of Engineering in Computers from Thapar University (2006). He has 20 years of experience in the technology field. He has a keen interest in various technical fields, including database systems, computer networks, and programming. You can read more about him on his bio page.
The article really gives a comprehensive overview of the differences between Broccolini and Broccoli Rabe. It’s very clear, detailed and interesting to read! Great job.
The fact that Broccolini is a hybrid of broccoli and Chinese kale was very interesting. I never knew that! I’d like to learn more about how this sort of hybridization is done.
The article does a remarkable job at explaining the health benefits of both vegetables. I do wish there was a bit more information about the potential downsides or risks associated with consuming these vegetables.
I found the comparison table to be particularly helpful in understanding the differences. The language used is very accessible and informative.
The section about what Broccolini is and its qualities was very enlightening. I never knew Broccolini counted as a ‘superfood’ – what makes it so super though?
The information provided in the article is indeed very useful and I believe that knowing about these two vegetables can help a lots of people make informed decisions about their diet.