It’s also known as rucola, salad rocket, and Italian cress

By A.K

Arugula is also a solid source of vitamin K, fiber, and antioxidants

Arugula offers a distinct flavor and may have cancer-fighting properties.

This delicious green is a nutrient-dense food that is high in fiber and phytochemicals.

Arugula is low in sugar, calories, carbohydrates, and fat.

It’s high in several vital nutrients. Which includes: Calcium,Potassium,Folate,Vitamin C,Vitamin K,Vitamin A.

It is a cruciferous vegetable, a cousin of broccoli,kale and cabbage. The leaves have a peppery, spicy flavor that grows more bitter with age. You can also eat the seeds whole or pressed in an oil.

Arugula is full of antioxidants compounds that can protect against or reverse damage to your cells.

Arugula also has glucosinolates. These natural substances, which give arugula its bitter taste and strong scent.

It may protect you against certain cancers, including breast, prostate, lung and colon cancers.

Arugula may also fight inflammation. It has ample vitamin K, which is good for your bones and may help prevent osteoporosis.

Arugula Uses: As a pizza or baked potato topping,In pasta,In salads,In soups and sauces,Instead of lettuce in sandwiches,In omelets or smoothies.