Arugula is slowly and surely becoming a symbol of refined and selected taste. resh The fresh vegetable, combined with a nutty aroma and a spicy taste similar to mustard, make it an ideal ingredient in all kinds of green salads, pastas, pizza and other dishes, which come from Italian cuisine.
In addition to its rich taste, arugula has countless useful ingredients. The distant relative of cabbage, cauliflower and turnips has a small amount of calories, which are compensated by a large amount of nutrients.
Its healing properties are mainly due to the large amounts of vitamin C. It is a powerful antioxidant that increases the body's defenses. It also helps clear toxins.
The beta-carotene in arugula is processed by the body and converted into the anti-cancer vitamin A. The sulforaphane in the vegetable also has anti-cancer properties. This makes it the number one food in the fight against all diseases. In addition, a solid dose of vitamin A protects against the hot rays of the sun.
Vitamins B2, B5, B6, as well as a lot of fiber are also found in arugula. Vitamin B deficiency leads to unexplained fatigue and laziness. Regular intake of arugula regulates the metabolism and helps the body cope with fatigue.
Arugula salad is recommended for the predisposed or already suffering from anemia. It brings the body a valuable dose of iron.
The contents of arugula make it a wonderful food for any diet. 100 g of the vegetable contain only 25 calories. The bitter taste also promotes the release of toxins.
Another interesting benefit of arugula is in favor of mothers who are expecting a baby. It contains the much-needed folic acid. 100 g of the salad provides half the daily serving of it.
Argula is most healthy in its fresh state and when coarsley chopped fresh arugula. Season it with olive oil, balsamic vinegar and parmesan. If the taste is too spicy for your taste, it is best to use it as a seasoning for lettuce or a spinach salad. Arugula goes best with Mediterranean products.
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