are in moderate amounts (10-19% DV) (table).

Culinary use

The flavor of rapini has been described as nutty, bitter, and pungent, as well as almond-flavored. Rapini needs little more than a trim at the base. The entire stalk is edible when young, but the base becomes more fibrous as the season advances.

Rapini is widely used in the cuisine of Rome as well as Southern Italy, particularly in the regions

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