Arugula is an edible, annual plant that is native to the Mediterranean region. It is consumed as a leafy vegetable, and is a popular salad ingredient. Ancient Romans and Egyptians considered arugula to be an aphrodisiac, and it offers a number of health benefits, as it is low in calories and rich in a wide array of nutrients.
Nutrients
Arugula is low in cholesterol making it an excellent addition to any heart-healthy diet. It is also a good source of protein; 100 g of arugula has about 3 g of protein. It is a rich source of dietary fiber, thiamine, riboflavin, vitamin B6, zinc, potassium, folate, vitamin A, vitamin C, vitamin K, calcium, magnesium and manganese, iron and copper. Arugula is also very low in calories as it has just 20 calories in about 3 cups.
Bones
Three cups of arugula contain 100 percent of the vitamin K you need each day. Vitamin K has been associated with a reduced incidence of bone fractures. The calcium and magnesium found in arugula can help boost bone-mineral density and the vitamin C in arugula promotes collagen formation, which is necessary for strong and healthy bones.
Other Health Benefits
Arugula is a rich source of phytochemicals like beta-carotene, lutein, zeaxanthin and glucosinolates. Beta carotene may promote healthy eyes, skin and immune function and lutein and zeaxanthin have been linked to eye health. Glucosinolates may help strengthen the body's defenses.
Uses
The leaves, the flowers, young seed pods and mature seeds of arugula are all edible. Arugula has a rich, peppery taste and a very strong flavor for a leafy green vegetable. It is typically mixed into salads, and added to pastas and meats.
