Arugula is a member of the Brassica, or Cruciferous family of vegetables, which includes Brussels sprouts, kale, cauliflower, and broccoli.
It has a distinctive peppery taste that originated in the Mediterranean region. The spicy flavor becomes more bitter with age. A more pungent version is called ‘wild arugula,’ while another version is ‘baby arugula’ which means the plant has been harvested early.
Nutritional profile:
Arugula is high in fiber and phytochemicals. It is high in many vitamins and minerals: calcium, potassium, folate, vitamin C, vitamin K and vitamin A.
Health Benefits:
Cancer prevention and anti-cancer activities: Through anti-oxidants, sulforaphane and erucin.
Bone health: through vitamin K
May improve heart health: through the rich supply of potassium
May improve eye health: from the carotenoids beta- carotene, lutein and zeaxanthin.
Preparation and Storage:
Look for greens that aren’t wilted or spotted in color. Since it tends to be a delicate vegetable, try consuming it within a few days of buying it.
After buying this vegetable, wrap the leaves up inside a damp paper towel and store in the refrigerator.
Arugula can be used just like other lettuces and herbs. It can be mixed with other leafy greens in a salad, soup or sauce. It tastes great whether raw or cooked.
Health Concerns:
For people taking blood thinners, too much vitamin K can be harmful. Due to the abundant supply of vitamin K in arugula, discuss eating this vegetable with your physician beforehand.
Recipe Suggestion:
This is a super easy and yummy pesto using arugula rather than the traditional basil,
Arugula pesto with walnuts from the Kitchengirl.com.