Contents
Description
Arugula is a spicy herb in the form of oblong irregular leaves. During the Roman Empire, the herb was considered a powerful aphrodisiac.
Arugula history
Mustard herb, this is how arugula was called in the time of Julius Caesar, was considered healing. For example, the ancient Roman emperor himself asked to season with arugula all his medicines. Caesar believed that arugula increases male libido and improves potency.
In eastern countries (Turkey, Lebanon and Syria), arugula was used as a remedy for infertility. The herb was used to treat diseases of the esophagus and dermatitis. In India, it was used to make oil for skin and hair.
The seasoning owes its name to Italy, where arugula was used to make pesto sauce, pasta, salads and the famous risotto. The French added seasoning to summer salads, the Egyptians decorated seafood and bean snacks.
Until recently, in Russia, the spice was called caterpillar because of the shape of the leaves. For a long time, it was considered a weed and was fed to pets. Only in recent decades has arugula become popular at Russian feasts.
Composition and calorie content
Arugula contains a storehouse of vitamins and minerals: beta-carotene (vitamin A), B vitamins, vitamins E, C and K (for example, 100 grams of herb covers the daily requirement of vitamin K). There is also zinc, selenium, manganese, iron, phosphorus, and sodium.
- Caloric content per 100 grams 25 kcal
- Protein 2.6 grams
- Fat 0.7 grams
- Carbohydrates 2.1 grams
The benefits of arugula
Arugula contains a storehouse of vitamins and minerals: beta-carotene (vitamin A), B vitamins, vitamins E, C and K (for example, 100 grams of herb covers the daily requirement of vitamin K). There is also zinc, selenium, manganese, iron, phosphorus, and sodium.
Arugula normalizes the work of the gastrointestinal tract, fights harmful microbes and viruses. Increases immunity. Vitamins strengthen the walls of blood vessels, fight against salt deposition and the appearance of cholesterol. The seasoning influences the level of hemoglobin in the blood (increases), has a beneficial effect on the nerves. Helps you quickly calm down and focus. Arugula is also used as a diuretic and tonic.
Arugula harm
Due to its high sugar content, the seasoning is not suitable for people with diabetes. Also, caution should be introduced into your diet for those who have been diagnosed with gastritis with high acidity.
Arugula causes individual intolerance. Therefore, if you are allergic to cabbage, radish or turnip, most likely the reaction will be to the herb. In pregnant women, arugula causes uterine contractions and can provoke preterm labor.
The use of arugula in medicine
Arugula is very low in calories, so nutritionists recommend it for obesity. Can be used as one of the main products on fasting days.
Arugula is a very useful product that contains substances (glucosinates and sulforaphanes) that protect the body from the development of cancerous tumors. Also, due to its composition, this herb is able to suppress various viruses, papillomas and warts.
Vitamin A in the form of carotenoids improves vision, enhances immunity, and protects mucous membranes. The B group of vitamins is responsible for the nervous system and brain function. Vitamin K helps in wound healing. This herb is useful for obesity, due to fiber, it saturates well and contains very few calories (in my opinion, 25 kcal per 100 g).
Arugula goes well with meat and acid-forming foods. Therefore, it reduces the risk of developing gout, uric acid deposits. There is one “but”: the seasoning is contraindicated for people with diseases of the gastrointestinal tract.
Cooking applications
Arugula has a pungent spicy taste and a light green aroma. The seasoning is added to salads, as an addition to meat, vegetable stew or pasta. Italians use arugula in pizza and pesto sauce.
Arugula vegetable salad
Vitamin summer salad will decorate both dinner and evening tables. Arugula is especially combined with tomatoes and mozzarella cheese, giving them a special rich taste. It will take only 5-7 minutes to prepare the dish.
Ingredients
- Arugula – 100 grams
- Cherry tomatoes – 12-15 pieces
- Mozzarella cheese – 50 grams
- Pine nuts – 1 tablespoon
- Olive oil – 1 tablespoon
- Salt, black pepper – to taste
Preparation
Cut arugula, cheese and tomatoes into desired pieces. First put the grass on a plate, then the mixed tomatoes with mozzarella. Sprinkle the salad with pine nuts, salt, black pepper and olive oil. Let it stand for a while.