I’ll admit it: I’m not a salad junkie. I can pass up an iceberg lettuce salad no problem and without a thought – but you make me an arugula salad? I will choose it over anything else every tine. The snappy, peppery bite of arugula is one of my favourite flavours in a salad. I’ve personally used arugula in a Strawberry, Kiwi & Lime Salad, as well as a Winter Citrus Avocado Salad. It’s always my first choice of greens to use in a salad. The flavour profile is so much more interesting than plain iceberg lettuce! Other than the fabulous taste, here are some other great reasons that you should be using more arugula!
- Arugula is packed with minerals, vitamins and antioxidants. Like other leafy greens, it contains high levels of folic acid and other antioxidants like Vitamin C, K and A! Arugula also contains calcium, potassium and iron.
- Arugula contains carotenoids, which – if you remember the adage about carrots- helps with your eyesight. Carotenoids are present in bright orange vegetables like carrots and sweet potatoes, but it’s also present in green leafy vegetable as well.
- Arugula is on the list of vegetables to eat to help prevent cancer as it is a is a type of cruciferous vegetable. Cruiciferous vegetables are rich in compounds known as glucosinolates, which studies show might reduce the risk of a person developing lung, colorectal, pancreatic, prostate, and breast cancer.
- Osteoporosis prevention – remember that Vitamin K I mentioned earlier? Low vitamin K has been associated with a higher risk of bone fracture. Adequate vitamin K consumption is thought to improve bone health.
- Fiber. I don’t need to go into why we need to eat more fiber, do I? Let’s just say that the more fiber we eat, the better the pipes are running!
More arugula recipes here: