Arugula: benefits and harms, vitamins and minerals, use in cooking

2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14

It has long been known that greens can cleanse the human body, increase immunity and eliminate the functioning of carcinogens. In addition, regular consumption of greens heals the body and rejuvenates it. More recently, arugula appeared on the tables, which was previously considered just a harmless weed. Modern gourmets say: the taste of arugula is a combination of spice, delicious aroma and healing properties. We offer to talk about the benefits of the plant, its dangers. As a nice bonus - a few recipes with arugula!

Description

Another name for this plant is the sowing caterpillar. It belongs to the cruciferous family, and therefore (like other representatives of this family) contains a huge amount of vitamins. Arugula is a salad with a pronounced spicy taste. It is worth noting that all the components of this plant have been used: oil is made from seeds, flowers and leaves are used in cooking.

Special taste brought arugulapopular in Mediterranean and Italian cuisine. It is impossible to imagine risotto, fragrant pastas or salads without it.

Composition

What's in Arugula? Vitamins and microelements. It contains B vitamins, beta-carotene, vitamins E and C. Arugula contains the daily requirement of vitamin K. It is rich in substances such as sodium, selenium, zinc, iron, magnesium, manganese. The calorie content of the product deserves special attention - it is only 25 kcal!

Useful properties

We offer to talk about the benefits and harms of arugula. Let's start, of course, with the healing properties. Vitamin K contained in arugula is indispensable for wound healing - the fact is that it increases blood clotting. In addition, this product increases the level of hemoglobin, normalizes metabolism. Arugula reduces the amount of sugar in the blood, strengthens the walls of blood vessels. Diet nutrition experts say that it is arugula that can give the body a tone and remove unnecessary cholesterol.

Among the useful properties of arugula are diuretic, expectorant and disinfectant. You can find information that this plant can be used as a prophylaxis of oncology. It can also cure colds. The benefit of arugula is that it helps to improve the functioning of the gastrointestinal tract. It also regulates water-s alt metabolism. People with venous disease and high blood pressure should also pay attention to this product.

Dietitians also talk about the benefits of arugula. They adviseto its clients to use the sowing caterpillar, as it is low in calories, contains a large amount of substances that help the body not to lose efficiency and energy. In addition, this plant contains fiber, thanks to which a person quickly feels full. The presence of folic acid is very beneficial for women in an interesting position.

Arugula is indispensable for those who suffer from diseases such as gastritis or stomach ulcers. By the way, American gastroenterologists have managed to use spicy greens for the treatment of peptic ulcers: the new method not only allows you to protect the walls of the stomach, but also strengthens them. Speaking about the benefits of arugula, it is worth saying that it is simply indispensable for problems with potency: it is enough to consume three teaspoons of this plant oil daily. Useful mustard oil obtained from arugula and hair. It strengthens them, has a positive effect on their structure and prevents loss. It is worth saying about the benefits of arugula for nails and skin. No wonder the caterpillar is called the plant of beauty!

Contraindications

Experts note: arugula has no contraindications. But one should not think that absolutely everyone can use this plant. For example, people with allergies or individual intolerance should not eat the plant. Those who suffer from urolithiasis should also be wary of this product.

How to choose

The first thing you need to pay attention to when choosing arugula (about the benefits and harms of which youalready know) is the freshness of the leaves. Greens should not be lethargic, its color should be green. Please note: the taste of this plant depends on the size of the leaf: the smaller it is, the more bitter it is.

How to store

To keep arugula for a whole week, you need to store it properly. We recommend not just putting the greens in the refrigerator, but putting them in a container of water. If you need a longer period, you can thoroughly rinse and dry the arugula, and then simply freeze it. In addition, you can grow greens on your own windowsill: the plant is unpretentious, caring for it will not be difficult.

The use of arugula in cooking

Experienced chefs say that this cruciferous greens can be a side dish, or it can become an independent dish. Not bad this plant is combined with seafood, fish, meat and legumes. It is simply indispensable for sauces and pizza, risotto and cold appetizers. So what to cook from arugula? We have collected the most interesting recipes for you!

Arugula and beetroot salad

This salad is perfect for those who want to lose weight, but do not want to deny themselves delicious food. It will need the following ingredients:

• three small beets;
• 100 grams of cottage cheese - best homemade;
• a bunch of arugula;
• one red onion;
• one tablespoon each of lemon juice and olive oil (they eliminate the bitterness of arugula);
• a teaspoon each of soy sauce and mustard seeds;
• 2 pieces of loaf;
• s alt and black pepper to taste.

The first thing to do is prepare the beets: wrap them in two layers of foil and bake in the oven for one hour. Ready beets must be cleaned and cut into slices. Arugula should be thoroughly washed (this should be done only in cold water!). Onions need to be cut, mixed with lemon juice, mustard, soy sauce, oil, pepper and s alt. Fill the beets with half of this sauce, then put the beets on a plate, put the arugula on top (you don’t need to cut it, it’s best to just tear it with your hands), pour the salad with the remaining sauce. Before serving, add cottage cheese and small dried pieces of a loaf.

Simple sandwich

Hungry? Don't have time to cook delicious food? There is an exit! We offer to cook a simple (but very tasty!) Sandwich. It needs:

• baguette;
• mozzarella (you can replace it with feta cheese and cheese) - 200 grams;
• a small bunch of arugula;
• cherry tomatoes - one sprig is enough;
• butter;
• s alt.

First you need to wash the greens and cherry tomatoes. The baguette should be cut lengthwise, thinly grease the halves with butter. Mozzarella and tomatoes should be cut into small circles, put on the bottom of the baguette, a little s alt. Then you need to cover the sandwich with the second half of the baguette, press lightly.

Arugula, salmon, cucumber and avocado

Cookingthis salad will take quite a bit of time, and the ingredients for it need a little:

• avocado - 1 pc.;
• lightly s alted salmon - 100 grams;
• fresh cucumber - 1 piece;
• a bunch of arugula;
• olive oil and lemon juice for dressing.

The avocado must be cut in half, the pit removed, and the flesh cut into small pieces. Remove the peel from the cucumber, cut the vegetable into strips. It is best to cut the fish into thin slices. Mix the ingredients and add some s alt. Then add arugula leaves. Drizzle the salad with olive oil and lemon juice before serving.

Pork with arugula and tomatoes

This dish is perfect for both an ordinary family dinner and a festive table! To prepare it, you need to take the following products:

• pork - 400 grams;
• cherry tomatoes - 6 pcs;
• a bunch of arugula;
• garlic - 2 cloves;
• rosemary - twig;
• onion - 1 pc.;
• white wine - 130 ml;
• vegetable oil
• Dijon mustard, s alt, pepper, Parmesan to taste.

Pour oil into a preheated frying pan, put rosemary and garlic in it, fry them and remove. Pork, cut into small pieces, should be put in a pan, fry the meat until golden brown, of course, on both sides. Add spices to the pork, diced onion, chopped cherry tomatoesin half. After 10 minutes, wine and mustard should be added to the meat. Mix everything thoroughly and simmer until cooked, closing the lid with a frying pan. Put the finished pork on a plate, put arugula and grated cheese on top. Bon appetit!