I’ve been meaning to check this one out for awhile: the difference between broccoli and broccolini. Let’s find out.
- Broccoli: a form of cultivated cruciferous plant, Brassica oleracea botrytis, whose leafy stalks and clusters of usually green buds are eaten as a vegetable
- Broccolini: a cultivated variety of cabbage, Brassica B. oleracea, which resembles broccoli and is eaten as a green vegetable
Breaking It Down
Broccolini is actually a hybrid of broccoli and Chinese broccoli, which is kale-like. It has longer stalks than broccoli and a milder flavor.
Broccoli is a versatile vegetable than can be cooked in a number of ways – steamed, sauteed, roasted, even raw. Broccolini does not taste as well raw.
Although the entire broccoli plant is edible most people go for the florets; with broccolini, folks are more likely to eat the stems and even the leaves as well.
A Glance at Nutrition
Broccoli isn’t considered to be one of the superfoods for nothing. It’s high in fiber and contains a lot of vitamins, minerals, and protein. Broccolini has vitamins A and C, although not as much as broccoli, and also packs iron and calcium.
What About Broccoli Rabe?
While broccoli and broccolini are in the cabbage family, broccoli rabe is more closely related to turnips. It has thin stalks with dark green leaves and small buds that look like broccoli florets.
Broccoli rabe has more of a bitter, earthy flavor to it than its two counterparts, and it’s often cooked by sauteeing or blanching. When it comes to nutrition, it’s up there with broccoli, offering over 50% of your daily recommended value of vitamins A and C.
Broccolini is a hybrid of broccoli and another vegetable. Broccoli is more versatile and nutritious than broccolini, although perhaps not more delicious.