Arugula is most commonly known as a salad green. But had you ever cooked with it? If not then get ready, because digging into this nutrient-rich green and showing you all the versatile ways it can be used so it can become a healthy staple in your kitchen in no time.
What is it? When I think arugula, I think leafy green with a peppery taste. And that’s true. But more accurately, it’s a cruciferous veggie that’s been dubbed a superior salad green. Arugula is in the same family as broccoli, brussels sprouts and kale. And compared to iceberg lettuce, arugula – also known as rocket or rucola – has 70% more calcium, 50% more magnesium, 60% more beta-carotene, and 60% more Vitamin A. Now that’s one seriously nutrient-packed green.
Health benefits: Arugula is an excellent source of folate, a B Vitamin that supports the health of red blood cells and helps with energy production. A 2-cup serving contains plenty of Vitamin K and Vitamin A, and is a plant-based source of iron, making it an incredibly healthy nutrient option for vegans.
Nutritional statistics: 1 cup of arugula has approximately 5 calories, .1 grams of fat, 5 mg of sodium, .7 grams of carbohydrates, .3 grams of dietary fiber, .4 grams of sugar, .5 grams of protein, 32 mg of calcium, and 73.8 mg of potassium.
Consider yourself educated on all-things arugula. Now get out there, get your hands on this delicious leafy green, and get cooking!
April 1st, 2012