|Posted by Sara Love, ND on August 5, 2011 at 9:00 AM|
Arugula greens are a nice way to start eating a new green. They are superbly flavorful, wonderful for waking the taste buds. Not only that, but looks can be deceiving. Arugula is not a lettuce at all! It is in the kale family, and rich in many minerals and vitamins, far exceeding iceberg or other lettuce, and perfect for salads and spring dishes. So why not?
Even if arugula is new to you, consider this:
- Arugula contains about eight times the calcium, five times the vitamin A, vitamin C and vitamin K, and four times the iron as the same amount of iceberg lettuce.
- Arugula contains beta carotene, lutein and zeaxanthin, all of which are being studied for their role as antioxidants or in the prevention of diseases like cancer and macular degeneration.
- Eating leafy greens like arugula, spinach, beet greens, Swiss chard and kale is a great way to make sure you get a healthy range of carotenoids.
Arugula is also a wonderful source of chlorophyll, a compound that the body can always benefit from. Chlorophyll cleanses and energizes the blood. It helps bring large amounts of oxygen to all parts of the body, creating an environment undesirable to viruses and harmful bacteria. Chlorophyll also supports healthy skin, and limits the potential of carcinogens! And, it’s extremely tasty and available at this time of the year! What’s not to like?
For recipe ideas, go to the recipe tab on the website
For more on the health benefits of this wonderful green, see the following: