This specific, slightly spicy taste has many supporters. Arugula is easily available, so it is not surprising that it is often used in the kitchen – primarily to prepare delicious salads. However, not everyone knows that it is a treasure trove of many vitamins and has great health benefits.
Not everyone knows that arugula has a lot of nutrients that are important for our daily functioning. Even 100 g of it can meet the daily requirement for vitamin K, which in turn has a very good effect on the skeletal system.
They are also found in arugula vitamins A, C and those from group B. It also contains folates and valuable minerals. Eating arugula allows you to provide the body with iron, which is especially important in case of problems with anemia. Moreover, this plant is rich in magnesium, potassium, manganese and calcium.
Other advantages of this plant, which is becoming more and more popular in Polish kitchens, are: high fiber content and low caloric value – thanks to this, arugula fills you up for a long time and is also great for people on a slimming diet. It is also worth eating arugula to ensure proper intestinal function.
Interestingly, thanks to the antioxidant content, arugula also has anti-cancer properties and perfectly cleanses the body of toxins.
A common problem is that arugula quickly wilts or even rots. It’s all due to improper storage, and it can be easily remedied. Place the dried arugula in a container lined with a paper towel. Place a paper towel sprinkled with cold water on top – it should be slightly damp, not soaked. The purpose of the paper towel is to absorb moisture from the arugula so it doesn’t rot. The container must be tightly closed.
Place the container with arugula on the bottom shelf of the refrigerator, not in the vegetable drawer, where the temperature is too high for it.
Arugula It is very often used as a base for preparing delicious salads with any additions. It is often an ingredient of sandwiches and is sometimes added to the top of pizza or pasta.
Another great option is to prepare green pesto from arugula leaves.
Source: odzywianie.wprost.pl, Terazgotuje.pl
