Arugula is a dark leafy green rich in vitamins A and C and antioxidant and anti-inflammatory properties.
It improves eye health, controls blood sugar levels, and prevents cardiovascular disease. Did you know that?
Besides, arugula also has minerals, like potassium and calcium, necessary for regulating blood pressure, and phosphorus, magnesium, and vitamin K, essential for bone health. Isn’t it incredible?
This leafy green is a great option to enrich your diet with vitamins and minerals, and it is also rich in fiber and low in calories.
You can add it to your weight loss diet and eat it raw or stir-fried in salads or other dishes.
Let’s see the benefits of eating arugula:
Helps strengthen the immune system
Eating arugula strengthens the immune system thanks to its vitamin C levels. A strong immunity increases our body’s defense, protecting us against a series of diseases and infections.
Improves vision and skin health
Since arugula is rich in vitamins A, C, and K, it helps improve eye health and cell reproduction. Vitamin C can even help prevent cataracts. Did you know? Besides, it stimulates melanin release, protects against UV rays, and slows down the aging process.
The vitamin K found in arugula also aids in bone health, avoiding wear and tear and fractures by increasing calcium absorption. When the body doesn’t have enough levels of this vitamin, calcium ends up being eliminated through urine.
Lowers glucose levels
Another benefit of arugula is associated with diabetes treatment. Because it is high in antioxidants – substances that act in the control of free radicals in the body –, it helps lower glucose levels and increases insulin sensitivity.
Helps with digestion
Regulated digestion is another benefit of arugula. It contains sulforaphane, a sulfur compound that reduces stomach acidity – a common problem for those who suffer from chronic indigestion and other gastrointestinal issues.
Improves brain function
Brain function is improved because vitamin K helps strengthen our cognitive activities. With that, we can avoid degenerative brain diseases like Alzheimer’s and other types of dementia, improve focus, and keep the mind always sharp and active.
Lowers the risk of cancer
One of the main benefits of arugula is the reduction in the risk of cancer. Cruciferous vegetables, like arugula, broccoli, and collard greens, can lower the risk of developing cancer, especially lung and cervical cancer.
The best way of eating arugula is raw, in salads seasoned with lime, olive oil, salt, garlic, onion, and even some chives and parsley.
You can watch this video here to learn how to keep your leafy greens always fresh in your fridge.
Besides, arugula goes really well on pizza, hamburgers, risottos, soups, pâtés, and even juices.
Another idea is to use arugula in pasta sauces, maybe replacing basil in a pesto.
When buying arugula, always choose the greenest and firmest leaves.
Avoid cooking arugula for too long, since some vitamins and minerals are lost during cooking, like vitamin C, for example.