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
Tips:
Avoid yellowing leaves, wilted leaves, or excessively 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.
Disease-Fighting Antioxidants.
Arugula contains carotenoids, which can act as antioxidants and may aid in the prevention of diseases like cancer and macular degeneration.
