Arugula is a leafy green vegetable with unique nutritional and health qualities. Strong aphrodisiac, dietary, aromatic and delicious – what else can you desired from a vegetable? What we (not) know about arugula?
Arugula (Eruca sativa) is a perennial herb that grows in the meadows of Europe, Asia Minor and North Africa. Although often portrayed as a cultivated dandelion, arugula is actually quite a different plant and not even in the same family.
Wild arugula is known since ancient times and the cultivated is started to be grown 20 years ago. It is also called “eruca”, “rucola”, “salad rocket” and “garden rocket”.
Arugula is a vegetable with wonderful nutritional, health and dietary qualities. Has a fresh flavor and slightly bitter taste. From ancient times is known as a powerful aphrodisiac.
This herb is rich in vitamins A, C and K, from minerals it contains, potassium, sodium, phosphorus, magnesium, organic acids and essential oils. Unusually for a leaf vegetable, it has high content of omega-3 fatty acids.
Nutritional value per 100 g arugula: 25 calories, 2.6 g protein, 0.7 g fat, 3.7 g carbohydrates, 1.6 g fiber.
Health benefits of Arugula
- Since ancient times it is used for bronchitis, asthma and scurvy.
- Energizes the body and fights with fatigue.
- It reduces the blood sugar levels, helps with anemia, skin and inflammatory diseases.
- Improves the metabolism and helps in weight loss.
How to choose and store?
The first important factor in the choice of arugula or other leafy vegetable is that the leaves must be fresh and fragile and not faded. It must be stored in the refrigerator and should be removed immediately before consumption. It is not good to be cut with a metal knife, because it containes vitamin C that can lead to oxidation and it can change the taste. Wilted leaves can be refreshed in a bowl with ice cold water.
How to consume ?
Fresh, coarsely shredded and seasoned with olive oil, balsamic vinegar and Parmesan thin strips. It brings unique aroma and flavor to any salad. It is great in combination with capers, pinion pine nuts and pistachios. It is great addition to pizza and pasta.
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