It has a unique flavor unlike any other salad. Pungent and bitter just enough, almost spicy, it is capable of adding an extra touch to any summer dish.
We are of course talking about arugula, which few people know is a typical variety of the summer season. These small, elongated green leaves not only have a distinctive taste: the properties of arugula are many and so are its benefits for our health.
In this article we will learn about the benefits and properties of arugula and understand that there are so many good reasons to use it in summer salads.
Arugula properties: what is it good for?
Rich in minerals, especially potassium, iron and calcium, arugula contains a high amount of water, which also makes it a refreshing and diuretic food. It is also rich in vitamins, first and foremost vitamin C, but also provitamin A, vitamin B9 (also known as folic acid) and vitamin K.
This composition of it means that the beneficial effects of arugula on the body are diverse. Some of these were already known in the time of the ancient Greeks and then the Romans, who used it as a medicinal plant in various compounds.
Here are the main properties of arugula.
- It has an antioxidant effect due to its vitamin C content, which helps protect cells from aging and counteract the action of free radicals.
- It promotes digestion and protects the stomach. In fact, its bitter substances stimulate the production of gastric juices, which aid digestion. It is no coincidence that a typical liqueur called “rucolino” is made on the island of Ischia based precisely on arugula, which has a bitter taste and is used as a digestive aid.
- Supports the proper functioning of vision, particularly the retina, due to its vitamin A content.
- Supports optimal fetal development during pregnancy because it is rich in folic acid.
- It stimulates appetite, so it is most useful for those suffering from lack of appetite or for those who need to take a restorative treatment after an illness.
Who can’t eat arugula?
Despite having all these beneficial properties, arugula is not suitable for everyone. In particular, those on anticoagulant drug therapy should not eat it: because of its high vitamin K content, it may hinder the effect of this type of medication.
Also, it is good to know that arugula can have irritating effects if taken in very large amounts, so in any case it is best not to abuse it.
What can be eaten with arugula?
Arugula is a really versatile variety of salad so there are endless recipes you can make with this ingredient.
Since it is a variety with a very strong flavor, however, it is important to pair it with flavors that tone down its spicy and bitter side.
Here are some pairings we recommend you try.
- Other salad varieties such as valerian, lettuce, spinach, or radicchio will balance the flavors and result in a more substantial dish.
- Different types of protein to make your salad more nutritious: in particular, arugula pairs well with chicken, tuna, and eggs, all foods with a fairly mild taste.
- Balsamic vinegar, the ideal balance for the pungent flavor of arugula. The slightly creamy texture of the vinegar also succeeds in enhancing and enhancing the arugula.
- Mozzarella, which brings freshness and delicacy to an ingredient with a strong taste like arugula, and Parmigiano flakes, with an intense and distinctive flavor.
These were just a few ideas: at Insalateria Original you can compose your salad any way you like, adding all the ingredients you like to the arugula!
