Eruca sativa, or arugula, is a salad green with a rich, pungent taste.
Packed with vitamins, the plant has been affectionately dubbed “nature’s multi-vitamin.”
Facts about Arugula
Avoid yellowing leaves, wilted leaves, or exces- sively moist leaves. To keep for up to a week, wrap leaves in a layer or two of paper towels and store in a loosely-closed Ziplock®.
Not your average salad.
Arugula contains about eight times the calcium, fi ve times the vitamin A, vitamin C and vitamin K, and four times the iron as the same amount of iceberg lettuce.
Fiber & Phytochemicals.
Arugula belongs to the family of cruciferous vegetables, along with broccoli, kale, and cabbage. These vegetables are high in fiber and contain phytochemicals that are believed to help prevent cancer.