The popularity chart is more downward for Arugula, but it never fails to make its dishes spicy and tasty, and some would say "exotic" tasting. Let's delve into arugula and why this green should be more frequent on your diet.
The distinctive and peppery taste of Arugula adds flair to a number of cold dishes, as well as salads. Generally, its average nutritious benefit is smaller than any of the other green leafy vegetables, but it combines well with spinach and kale.
Arugula offers a variety of fibers and antioxidants and has more calcium than kale. It can be chewed, like parsley, to help fight off foul breath. It has a distinctive leaf shape, and it is edible with all its flowers, seeds, and leaves.
Arugula, particularly when combined with other nutrient-dense foods, has a variety of health benefits.
Reduces cancer risk
Few plants, and arugula is one of them, have unique anti-cancerous effects. It is a source of glucosinolates, which are sulfur-containing compounds that have cancer-fighting strength, since arugula is considered a cruciferous vegetable.
Prevents osteoporosis
These are essential nutrients for adequate bone health since arugula is rich in calcium and vitamin K. Providing 32 milligrams per cup, arugula also contributes to the daily calcium requirement of 1,000 mg for adults.
Lowers diabetes risk
There have been research showing that arugula extract has antidiabetic impact in mouse skeletal muscle cells. This effect was developed by inducing the accumulation of glucose in the cells. Arugula, as well as other cruciferous vegetables, are also healthy sources of nutrition, known for controlling blood glucose and decreasing insulin resistance. For longer periods of time, high fiber foods help us feel whole, thereby avoiding overeating.
Supports heart health
The consumption of cruciferous vegetables is known for having a beneficial effect on the heart.
Studies report that diets high in cruciferous foods, salads, and green leafy vegetables are associated with a decreased risk for heart disease. Due to their high concentration of beneficial plant compounds, including polyphenols and organosulfur compounds, the heart-protective effects of these vegetables can occur.
Protects the liverArugula is abundant in chlorophyll that can prevent serious liver and DNA damage from aflatoxins, a class of toxins that are present on agricultural crops such as corn, peanuts, cottonseed, and tree nuts produced by certain fungi. They are linked to a greater risk for liver cancer. It is better to eat it raw, including in salads, to get the most chlorophyll in arugula.
