2024 Author: Jasmine Walkman | [email protected]. Last modified: 2023-12-16 08:29
Arugula is a fine leafy vegetable. Arugula leaves are mostly added to salads. The tendency is for leafy vegetables to enter the Bulgarian cuisine more and more.
Let's open the curtain and find out what arugula is good for and what its applications are in the kitchen. Although it sounds exotic, arugula is actually an unpretentious plant that grows both in Europe and in Asia Minor and North Africa. The plant is not very capricious and can be grown even in the yard. Needs light and regular watering.
The good news is that delicious arugula is an extremely dietary food. 100 grams of the plant contains only 26 calories. Regular consumption of arugula provides the body with valuable vitamins A and C, which also act as powerful antioxidants.
This leafy vegetable also contains B vitamins. Among them are the anti-stress vitamin B1 and vitamin B9 (also known as folic acid or folacin), which is essential for metabolic processes and has some anti-cancer effects.
This vitamin, present in arugula, helps to facilitate cell division. Therefore, it is recommended that arugula be added to the dishes of mostly pregnant women.
Arugula is also a good source of potassium. So, eating more arugula will ensure the normal functioning of the heart muscle and nervous system. The iron in the plant reduces the risk of anemia.
The good surprise is that arugula contains Omega-3 fatty acids, whose role is to maintain a healthy balance in the body.
The taste characteristics of the fine petals are no less significant. Arugula has a specific aroma of nuts and a light spicy taste, gives a unique freshness to dishes. It is recommended to add to salads. It is best if they are flavored with olive oil and balasamic vinegar. The goal is to preserve and even strengthen its healthy functions.
Its use in cooking is not limited to salads. Arugula leaves are added to some pizzas and meats. Pressing arugula will give you a great pesto that you can add to pasta sauces or risotto.
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