Test your nutrition IQ: All about broccoli rabe
By Sam McManis
http://www.JewishWorldReview.com | Eating Well magazine, which we digest in large quantities each month, recently featured a vegetable that's new to our palate: broccoli rabe. Try our free sample, er, tasty quiz.
1. Broccoli rabe first became a side dish in the United States in the 1920s, thanks to Italian immigrants. How do you pronounce "rabe"?
2. According to the magazine, this leafy green offering with broccoli-like florets is closely related to which vegetable?
3. One of the downsides of broccoli rabe is its sometimes bitter taste. What does Eating Well suggest that cooks do to mitigate the bitterness?
a) blanch the vegetables briefly in boiling water
b) smother the vegetables in Hollandaise sauce
c) mix the vegetables in with spicy Italian pasta sauces
4. A "bunch" of cooked broccoli rabe (about 437 grams) contains how many more milligrams of antioxidant-rich omega-3 fatty acids than a bunch of broccoli?
a) 0 (the same amount)
5. By how many other names is broccoli rabe known?
ANSWERS: 1: b; 2: c; 3: a; 4: b; 5: c (broccoli raab, broccoli rapini and broccoletti di rape)
Sources: Eating Well magazine; www.nutritiondata.com
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The facts on celery © 2008, The Sacramento Bee Distributed by McClatchy-Tribune Information Services
The facts on celery
© 2008, The Sacramento Bee Distributed by McClatchy-Tribune Information Services