Broccoli Raab

Nutrition per ~85 g · ¾ cup chopped

0.1 g net carbs after fiber.

Vitamins

Minerals & other

Bioactives estimated

Representative amounts for this food, not measured for this item. Real content varies widely by variety, ripeness and storage.

What drives the score weighted inputs

These are the scored components, not a sum: the published score also reflects normalisation across the catalog, so the parts above will not add to 96.

Less a 1.0 anti-nutrient penalty (moderate sodium).

What it feeds primary sources only

Systems

Pathways

Overview

Broccoli raab (also called rapini) is a cruciferous vegetable native to the Mediterranean region that has been cultivated for centuries in Italian and Asian cuisines. Unlike broccoli, it emphasizes leafy greens and smaller florets with long edible stems. Per 100g, it provides 224 mcg of vitamin K—nearly 200% of daily needs—alongside significant folate (83 mcg) and potassium (196 mg), making it a nutritional powerhouse for bone health and cardiovascular function. The vegetable contains glucosinolates, sulfur-containing compounds that convert to isothiocyanates during chewing and digestion. These compounds have demonstrated anti-inflammatory and potential anti-cancer properties in epidemiological studies. Broccoli raab is also rich in chlorophyll and lutein, supporting eye health and cellular protection. With only 22 calories and 2.7g fiber per 100g, it fits seamlessly into longevity-focused diets emphasizing nutrient density over caloric load. The combination of high vitamin K content with bioactive phytochemicals makes broccoli raab particularly relevant for cardiovascular and bone health—two critical markers of healthy aging.

Health benefits 5

Pairs with

• Pair with olive oil and garlic because fat-soluble vitamin K requires dietary lipids for absorption, and garlic's sulfur compounds amplify glucosinolate bioactivation
• Combine with lemon juice or vinegar because acidic environments preserve glucosinolates during cooking and enhance isothiocyanate formation
• Eat with fatty fish (salmon, mackerel) because the omega-3 fatty acids support absorption of fat-soluble vitamin K and reduce inflammation synergistically
• Pair with sesame seeds or pumpkin seeds because added magnesium and mineral content enhances bone health benefits and supports vitamin K-dependent proteins

In the kitchen

• Lightly steam or sauté broccoli raab for 3-5 minutes to preserve glucosinolates; excessive cooking (>10 min) degrades these bioactive compounds, reducing cancer-protective benefits
• Select bunches with firm, bright green stems and tightly closed florets; avoid yellowing or wilted leaves, which indicate age and nutrient loss
• Store in a perforated plastic bag in the crisper drawer for up to 5 days; broccoli raab wilts faster than broccoli due to higher leaf surface area
• Consume raw or minimally cooked 2-3 times weekly for optimal glucosinolate intake; chewing raw raab for 20+ seconds maximizes myrosinase enzyme activity and isothiocyanate conversion
• Remove outer stems if tough by peeling with a vegetable peeler; inner stems are tender and nutrient-dense, reducing food waste

When to eat it midday

Consuming broccoli raab at lunch allows full digestion and glucosinolate metabolism throughout the afternoon and evening, supporting detoxification processes. The vitamin K content supports sustained bone mineralization when consumed earlier in the day.

Breaks a fast

Best avoided

• Do not consume in large quantities immediately before bed, as the fiber content may cause digestive discomfort in sensitive individuals

Broccoli raab can be consumed during intermittent fasting eating windows as it is nutrient-dense and calorically insignificant; vitamin K absorption is enhanced when consumed with dietary fat, so pair with olive oil or nuts during eating windows