What are the benefits of arugula. The unique composition of mustard grass. The healing properties of arugula

Arugula (or arugula from lat. Eruca sativa) — spicy plant cabbage family. A nondescript plant that has a whole pantry useful properties. Arugula appeared on store shelves not so long ago and many are afraid to buy it out of ignorance. Its taste is not for everyone, but in any case you need to try it: salads are prepared from it, the recipes of which can be found on the pages of our website.

1. Fresh lettuce contains a large number of vitamin C, which is a powerful antioxidant. This means that it helps the body maintain immunity, develops resistance to infectious diseases. 2. Arugula is rich in vitamin K, which is involved in the formation, restoration and synthesis of protein for bone tissue. In general, eat it - there will be benefits for the bones. 3. Phytochemicals that the plant contains reduce the risk of cancer and inhibit the growth of cancer cells. 4. Arugula is good for the skin, the substances in it help relieve irritation, improve appearance and make skin smoother. 5. Lettuce is suitable for those who are on a diet. Low calorie and high fiber content quickly fills you up with food. 6. Arugula is an excellent source of copper, iron, calcium, potassium, manganese and phosphorus. These minerals are needed to maintain proper blood pH and help lower blood sugar levels.

Interesting to know! Consuming 2 cups of arugula will provide 20% vitamin A, over 50% vitamin K, and 8% vitamin C. folic acid and calcium from daily allowance.

The harm of arugula for the body

Despite the fact that arugula contains a lot useful substances, some people should be careful about eating salad, while others should completely refuse it. Namely, in the following cases:

if you are allergic to this salad;
with kidney disease.

How to choose

To make the dishes that you cook delicious, you need to choose the right arugula. The basic rules are very simple:

Arugula should be fresh, the leaves are strong, not sluggish.
The larger the leaves, the less bitter and spicy they are. So choose the leaves to your taste.

Arugula is easy to store. Like any greens, it can be put in a jar of water: this way it can keep fresh for up to 5-7 days. If you plan to eat it within 2-3 days, then it will last perfectly in a bag in the refrigerator.

Calorie content and energy value

Arugula contains only 25 kcal per 100 g of leaves, which makes it an ideal component of dietary nutrition.

Below is a complete table of calories and nutritional value arugula, as well as the content of vitamins and minerals with a percentage of the daily value (per 100 g).

Elements	Meaning	Percent Daily Value
The energy value	25 kcal	1%
Carbohydrates	3.65 g	3%
Squirrels	2.58 g	5%
Fats	0.66 g	3%
Cholesterol	0 mg	0%
Alimentary fiber	1.6 g	4%
vitamins
Vitamin C	15 mg	25%
Vitamin A	2373 IU	79%
Vitamin E	0.43 mg	3%
Vitamin K	108.6 mcg	90%
A nicotinic acid	0.305 mg	2%
Pyridoxine	0.073 mg	6%
Riboflavin	0.086 mg	7%
Thiamine	0.044 mg	4%
electrolytes
Sodium	27 mg	2%
Potassium	369 mg	7,50%
Minerals
Calcium	160 mg	16%
Copper	0.076 mg	8%
Iron	1.46 mg	18%
Magnesium	47 mg	12%
Manganese	0.321 mg	14%
Phosphorus	52 mg	7,50%
Selenium	0.3 µg	<1%
Zinc	0.47 mg	5%
Phytonutrients
Carotene-ß	1424 mcg
Carotene-α	0 mcg
lutein-zeaxanthin	3555 mcg

Eliminating the functioning of carcinogens. They are aimed at healing and rejuvenation of all organs.

Previously, a plant such as arugula was considered a completely harmless weed, it was suitable as feed, which was given to poultry and livestock. However, modern gourmets claim that arugula is that exquisite spice that gives salads and various dishes (meat and fish) an impeccable flavor, while it has healing properties. This herb has a nutty-pepper taste with a mustard aftertaste, its taste is somewhat reminiscent of.

Arugula is an annual plant that belongs to the cruciferous family. It has many other names: eruka, caterpillar, indau and rocket. In ancient countries, this herb was considered as the strongest aphrodisiac.

Composition of arugula

The calorie content of 100 grams of this plant is 25 kcal, and due to its rich saturation with fiber, it saturates the body with a wonderful base. The leaves of this plant are saturated with various microelements (iodine, calcium, iron, magnesium and potassium), as well as vitamins A, C, B, K, E. T, and arugula seeds contain at least 30 percent of essential oils. This content of arugula testifies to its undoubted benefits.

However, arugula contains a large amount of sugar, which is the only small drawback, but the high content of minerals, vegetable proteins, vitamins can compensate for this.

Healing properties of this plant

Due to such a high content of all trace elements necessary and useful for the body, arugula will help in such cases:

increases the level of hemoglobin;
removes unnecessary cholesterol;
stabilizes metabolism;
strengthens the walls of blood vessels;
gives tone to the body;
it reduces the amount of sugar in the blood.

It should also be noted that arugula has properties for expectoration, for disinfection, it is used as a mild diuretic.

This plant is used as a cancer prevention, it can cure various colds and improve the functioning of the intestines and stomach.

In folk medicine, arugula seeds are made into an infusion and then used to treat skin diseases. The juice obtained from the plant helps in eliminating such bruises, calluses, ulcers and polyps. And the use of this greenery in food helps to make the skin younger, hair luxurious, and nails stronger, so arugula is a great helper for women.

However, the stronger sex of humanity should also pay attention to this miraculous herb, which brings special benefits to men's health. Our ancestors prepared a "drink of passion" and used it as a natural aphrodisiac.

For cooking, it is necessary not to cut the arugula, but to tear it into small pieces, then the healing properties of this plant will be preserved.

Harm of arugula

This plant is capable of provoking the appearance of allergies in some people, since it is rich in phytoncides.
Arugula can have adverse effects in people who have kidney and liver disease, as well as gastritis (increased acidity).
It is not advisable to include arugula in the diet of women during the period of gestation, since the plant can have an adverse effect on the development of the unborn baby, for example, the occurrence of an allergic reaction.

Undoubtedly, each of us thinks about what he eats. We all want to get the most out of the foods we eat.

Do you know what arugula is and how it is eaten?

Arugula is very beneficial for the body

Let's look into all the issues and find out how this greenery can be useful for us.

What is arugula?

Arugula or arugula is an Italian dandelion, useful for its properties and a quick feeling of satiety. This plant was popular in ancient Rome.

The Greeks added it for pungency and vitamins in many dishes.

Useful properties of arugula:

with regular consumption, arugula improves metabolism and the nervous system;
strengthens the immune system, helping the body fight harmful microbes;
helps prevent further development of cancer;
for men is a powerful aphrodisiac;
this plant is used to treat hematomas, calluses, freckles and polyps in the nose;
helps to strengthen nails and hair;
improves skin condition;
helps in the treatment of ulcers and gastritis;
Helps diabetics lower blood sugar levels
strengthens the walls of blood vessels;
normalizes pressure;
helps to heal wounds and cuts, quickly heals abrasions.

You will learn more about arugula from the video:

What does arugula taste like? For everyone, this plant has its own taste, but basically for everyone it has a pleasant nutty aftertaste, with mustard, slightly spicy, with a pleasant aroma.

You may also be wondering what it is and how it is good for health? What set of vitamins does it have and what benefits does it bring to the body?

Why is arugula bitter?

The main reason for the bitterness of the leaves is its variety. It can also be bitter due to age or overripeness.

Young lettuce leaves have a mild, pleasant flavor.

The time of year also affects bitterness. In summer, on hot days, the leaves accumulate bitterness in themselves. In the spring, regardless of the variety, all lettuce leaves have a pleasant taste.

How useful is arugula and what does it contain?

The main benefit of arugula is the high content of vitamins:

Vitamin A;
Vitamin C, which is an antioxidant (helps develop immunity);
Vitamin K;
The plant contains phytochemicals that help reduce the risk of cancer, stop the development of cancer;
Copper, calcium, manganese, iron, potassium and phosphorus;
Is a great source of iodine;
Charges the body with energy, increases efficiency, balances the balance of water and salt in the body.

You will learn more about the beneficial properties of arugula from the video:

Arugula contains trace elements:

Potassium 220 mg;
Calcium 77 mg;
Magnesium 40 mg;
Iodine 8 mg;
Iron 0.6 mg.

Arugula salad is a complete benefit for the human body.

Arugula contains 26 calories per 100 grams.
The average price of arugula is 50 rubles.

What is useful arugula for women?

The plant has a number of useful properties for the woman's body:

The harm of this salad is negligible compared to its benefits.

However, you should pay attention to the following facts:

due to the high content of iodine, you need to use arugula wisely and not overdo it;
it is important to pay attention to the ecology in which arugula is grown;
in some, the plant can cause allergies, this is due to the high content of phytoncides;
people who have problems with the kidneys and liver, arugula is not recommended for use;
it is not recommended to use arugula during pregnancy, as it has an adverse effect on the development of the fetus (for example, it can cause allergic reactions in a child).

Is it possible for a nursing mother to have arugula?

Immediately stop using if the baby has bloating and colic.

You will have to refuse to take this green at the time of feeding.

How they eat?

Now that we have figured out how arugula is useful, let's look at the next question: "How do you eat arugula?"
This plant has become an excellent addition to various salads, complex and heavy dishes. Greens always refresh the taste of the salad and give a wonderful aroma. Arugula is quite often served with fish and seafood.

Arugula is great for salads

Here are some recipes for delicious and healthy salads with arugula.

Salad with arugula and shrimps

You will need:

arugula small bunch;
shrimp 400 grams;
cherry tomatoes 15 pcs.;
parmesan 50 grams;
olive oil 2 tablespoons;
2 tablespoons.

Recipe:

I recommend buying boiled and peeled shrimp for quick cooking. If you purchased boiled shrimp, then you just need to scald them with boiling water for readiness. If frozen, then pour the shrimp into a hot frying pan with the addition of oil. Fry for a few minutes and you're done;
Transfer the shrimp to paper towels to get rid of the oil (the oil will soak into the paper towels in no time);
Wash the tomatoes and cut in half;
Thinly slice the parmesan;
Now let's prepare the salad dressing. Pour balsamic and olive oil into a small container and mix them until a homogeneous mass is obtained, add salt to taste;
Now put the ingredients on a plate for serving salad in strict order: washed lettuce, shrimp and tomatoes, pour over everything with dressing, sprinkle with parmesan.

Salad ready!

A detailed video recipe will help in preparing the salad:

Salad with arugula, cherry tomatoes and mozzarella

You will need:

half a lemon;
ground black pepper;
olive oil 3 tablespoons;
cherry tomatoes 15 pcs.;
arugula 1 bunch;
1 tablespoon;
mozzarella cheese.

Cooking method:

Rinse and dry the arugula;
Rinse cherry tomatoes and cut in half;
Mozzarella cheese cut into cubes;
We prepare the dressing: mix olive oil with soy sauce and lemon juice (salt, pepper to taste);
We remove hard stems from arugula;
We spread the lettuce leaves on the dishes and add the tomatoes, mozzarella, season, mix.

Salad ready!

Watch the detailed video recipe:

Salad with arugula and chicken breast

You will need:

Chicken breast 300 grams;
A bunch of arugula 100 grams;
Tomatoes 5 pcs.;
Bulgarian pepper 1 pc.;
Red onion 1 pc.;
Lemon 1 pc.;
Garlic - 2-3 cloves;
A couple sprigs of mint (optional)
olive oil;
sesame seeds 2 tablespoons;
ground pepper.

Cooking method:

We wash the chicken fillet and dry it. Peel the garlic and crush it with a knife. We spread the chicken fillet, add salt, pepper, garlic and lemon juice, grind. We do the same on the other side of the fillet and leave to marinate for 15-20 minutes;
We wrap the fillet in foil and send it to a hot oven up to 200 degrees for half an hour;
After the fillet is ready, we take it out of the oven and wait for it to cool. After we cut it into cubes;
We clean and wash the onion, the mode is thin half rings;
Wash red pepper, cut in half, remove seeds, cut into cubes;
My tomatoes and cut into pieces;
Pour sesame seeds into a pan without adding oil and fry until golden brown;
We tear my arugula and put the leaves on a plate;
Add the previously prepared ingredients, lemon juice and olive oil on top. Mix and sprinkle with sesame seeds.

Salad ready!

This salad can be prepared a little differently, you will learn the details from the video:

Arugula salad with pine nuts

You will need:

shrimp 150 grams;
arugula 100 grams or one small bunch;
cherry tomatoes 200 grams;
mozzarella 125 grams;
pine nuts 40 grams;
olive oil 3 tablespoons;
lemon 1 pc.;
mustard.

Cooking method:

My cherry tomatoes, cut in half;
We wash the arugula and shake it from the water;
Cut the mozzarella into cubes;
Make dressing: mix olive oil and lemon juice, mix, add a little mustard and mix again;
Put arugula leaves, cherry tomatoes, shrimp (boiled in advance) on a plate;
Sprinkle with black pepper;
Lay the pine nuts on top.

Pine nuts perfectly set off the taste of arugula

Salad ready!

Arugula is not only a storehouse of nutrients for the human body, but also a wonderful basis for delicious salads!
Similar content

Arugula (eruka, indau) appeared on our table recently, but it confidently takes its position and is becoming more and more popular. Discovering the masterpieces of Italian and Mediterranean cuisine, many do not even realize what benefits this wonderful greenery is fraught with.

We will talk about arugula in general, the benefits and harms of its use in this article.

Calorie content and composition of arugula

The calorie content of arugula is 25 kcal per 100 g of the edible part.

100 g of arugula contains 2.58 g of protein, 0.66 g of fat, 3.65 g of carbohydrates, 1.6 g of dietary fiber, 91.71 g of water, 1.4 g of ash.

Its chemical composition is rich:

vitamins: A (RE), beta-carotene, B1, B2, B4, B5, B6, B9, C, E, K, PP (NE);
macronutrients: potassium, calcium, magnesium, sodium, phosphorus;
trace elements: iron, manganese, copper, selenium, zinc.

Arugula also contains fatty acids necessary for the body, phytosterols, flavonoids that strengthen blood vessels. The composition of fatty acids is dominated by: omega-9 monounsaturated erucic acid 22:1 and omega-3 polyunsaturated linolenic acid 18:3.
The composition of carbohydrates is dominated by pectin(in 100 g - 8.0% of the daily requirement) and cellulose(6.4%), contains a small amount sucrose(0.15 g in 100 g). Arugula seeds contain a lot of essential oils (mostly mustard), young shoots contain a lot of iodine.

Did you know? As a spice, arugula was used in ancient Rome.

What is useful arugula for the body

Arugula is an excellent assistant in solving problems with excess weight. Due to the presence of fiber, it gives a feeling of satiety, useful components fill the body with energy, improve metabolism.

Greens help remove cholesterol and excess fluid from the body, it reduces blood sugar levels. Arugula also has a calming and sedative effect, diuretic and disinfectant properties, it will benefit the body in gastric and intestinal diseases.

B vitamins are needed by the body for the normal course of fermentation and metabolism processes. Vitamin C (a natural antioxidant) is involved in redox reactions, helps the body cope with viral diseases and improve immunity.

Vitamin K regulates blood clotting. Minerals contained in greens have a general strengthening effect on the body. Calcium is necessary for the formation of bone tissue, iron is an important element of hematopoietic function.

And that's not all that arugula is useful for. Since ancient times, arugula has been considered a powerful aphrodisiac, with particular benefits for men. For example, the recipe for an Italian "love potion" for daily use looks like this: part black pepper, part honey and 10 parts arugula.

Did you know? Indian healers use arugula juice in the treatment of hematomas and ulcers, and the seeds in the treatment of skin diseases.

The benefits of arugula for women

The use of green arugula helps women maintain good skin condition: a pleasant complexion is preserved, wrinkles appear to a lesser extent. Women notice that with regular use, the nails become strong and the hair shiny.

Masks with arugula tidy up problem skin with inflammation, peeling, freckles and pigmentation. They are applied to the face for 15-20 minutes and washed off with warm water.

From peeling: 2 tbsp. l. mix arugula leaves with lemon juice and aloe pulp (1 tsp each).

For acne: 5-6 crushed leaves of arugula mixed with the pulp of a ripe tomato and 1 tsp. oatmeal.

The benefits of arugula for pregnant women are manifested due to the extensive chemical composition. Vitamin A is responsible for the reproductive function and normal development of the mother's body and the child's organ systems. Arugula is a rich source of folic acid (97 micrograms per 100 g), which at the beginning of pregnancy prevents the development of neural tube defects in the fetus.
This greenery is a real vitamin "bomb" that strengthens the body, helps to improve digestion, get rid of edema, and strengthen protective functions. An indication for its use is a low level of hemoglobin in the blood.

Did you know? It is believed that during lactation, arugula contributes to the production of breast milk.

How Arugula Oil is Used

Arugula oil is successfully used in cosmetology and cooking.

A few drops of oil in a cream or mask will complement the product with a bactericidal effect, which will help eliminate inflammation on the skin.

Arugula oil gives excellent results in hair care: nourishes them, especially if they are dry, restores curls damaged by the external environment, strengthens, stimulates growth and helps in the fight against dandruff.

Made with arugula oil hair and scalp masks:

2 tbsp. l. arugula oil, 25-50 g of blue clay, 3-5 drops of any essential oil;
2 tbsp. l. arugula oil, 2 tbsp. l. capsicum tincture, 1 tbsp. l. hair balm.

It is also effective to consume arugula oil internally, for example, adding it to a salad (2 tablespoons of oil per day). This will not only make your hair beautiful, but also help in losing weight. Arugula oil has a positive effect on the functioning of the digestive system, it is useful for blood vessels and eyes.
Did you know? In Western Asia and Northern India, taramira oil is made from eruk seeds, which is used in cooking for fermentation and as a vegetable oil. The cake from the seeds is fed to animals.

Contraindications

Arugula can negatively affect the body in the presence of kidney and liver diseases, gastritis, and urinary dyskinesia.

Arugula, in addition to useful properties, also has a list of contraindications for expectant mothers, so this greenery should be treated with caution.

Its excessive use can cause uterine contractions if a woman is diagnosed with an increased level of uterine tone and there is a risk of premature birth.

Women need to exclude arugula, prone to allergic reactions or individual intolerance. The consequences can be different: from a rash to severe poisoning of the body.

How to store and prepare arugula leaves for the winter

For culinary purposes, young arugula leaves up to 20 cm long are suitable, which are harvested before flowering. Since the greens wither very quickly and lose their taste, you need to store arugula in the refrigerator in a vacuum container or paper bag. In this case, eruka will be fresh for several days. You can make a kind of bouquet of arugula in a glass of water in the refrigerator.

For the winter, arugula can be frozen, but when defrosted, it may lose its taste. The leaves need to be crushed, lightly salted, placed in bags or containers for freezing and sent to the freezer. Leaves can also be frozen whole by rinsing and drying with paper towels.

Dried arugula can be added to meat or fish, soups or stewed vegetables. To do this, clean leaves need to be crushed, placed on a baking sheet and dried for 5-6 days in a warm, shady place with good ventilation. Dried arugula should be poured into a glass jar, where it can be stored for about a year.

But the best way to always have fresh arugula on hand is to grow it on a windowsill. She feels great in an ordinary flower pot and, with timely watering, will delight with fragrant juicy greenery.

Important! Arugula leaves should be torn with your hands, and not cut with a knife, because it oxidizes from cooperation with metal. Dishes with arugula should be eaten immediately after preparation.

Arugula in the cuisine of different countries

Arugula is a popular and beloved ingredient in Mediterranean and Italian cuisine. In its original taste notes of mustard, pepper and nuts are distinguishable. It is not surprising that in Italy it is added everywhere: in pasta, pizza, risotto, salads, sauces.

In green pesto sauce, arugula can replace or complement basil. Greens are added to pizza at the end of baking or after it. Arugula is an ingredient in the stracetti meat dish, which is made from thin strips of veal fried in a mixture of olive oil and lemon juice.

In the Apulia region of southern Italy, cavatieddi (shell-shaped) pasta is prepared with arugula, tomato sauce and grated pecorino cheese are added there. On the island of Ischia, off the west coast of Italy, arugula is made into a sweet, very tart liqueur, rucolino.

Arugula is part of the mesclin salad mix popular in Western Europe, which also includes dandelion leaves, lettuce, oakleaf ("oak leaf"), romaine, escarole, vegetable valerian, purslane, yellow and red chicory, watercress, chervil and parsley.

Important! Arugula is not recommended to be combined with heavy fatty dressings, as it loses its unusual taste. It is not added to salads with mayonnaise and is not fried for too long. The perfect combination is a dressing of olive oil and lemon juice or mustard-honey sauce.
On the territory of the Slovenian Primorye, eruku is combined with boiled potatoes, added to soup and cheese burek (Turkish pie). In Brazilian cuisine, a salad with arugula, mozzarella and sun-dried tomatoes is popular, it is also served with meat and potatoes.
In Cyprus, rocca (as the Greek name sounds) is used in salads and omelettes. In Egypt, arugula is eaten with seafood and for breakfast with ful medames, a national Arabic dish of boiled beans seasoned with garlic, olive oil and lemon juice.

In Turkey, arugula is used in a salad or as a side dish for fish, in combination with a sauce of olive oil and lemon juice.

Important! For salad, it is better to choose young small leaves of bright green arugula. They have a more delicate taste with a nutty tinge. The large leaves of a tall plant have a rich mustard taste.

The simplest arugula dish is salad with hundreds of recipes.
Place clean arugula leaves on a plate, spread thin slices of tomatoes and parmesan cheese on top, pour olive oil, vinegar, sprinkle with toasted pine nuts and chopped garlic.
Beat with a blender 150 g strawberries, 1 tbsp. l. balsamic vinegar, 4 tbsp. l. olive oil and 2 tsp. sweet mustard, add salt and pepper. Peel off the bottom ends of 8 stalks of green asparagus, steam them for 7 minutes and cut into pieces. Tear 200 g of arugula with your hands, cut 150 g of strawberries. Mix the ingredients and season with the previously prepared sauce.
Fry 300 g of chicken liver in oil, pepper and salt at the end of frying. Place arugula leaves and 100-150 g of seedless green grapes in a bowl, drizzle with olive oil and wine vinegar. Add the liver to the bowl, mix, sprinkle with walnuts and grated cheese before serving.
Put the washed and dried arugula leaves in a bowl, add the onion cut into half rings, the zucchini cut into strips and 3 cucumbers. Prepare dressing: mix 3 tbsp. l. olive oil with a few drops of vinegar (or lemon juice) salt and sugar (or honey). Dress the salad and serve.
Tear 200 g of arugula with your hands, chop 3-4 sprigs of basil, cut 2 hard tomatoes into slices, leeks (1/4 pcs.) into rings, onions (1/2 pcs.) into half rings. Prepare dressing from 1 tsp. honey, 1 tbsp. l. apple cider vinegar, 2-3 tbsp. l. vegetable oil and salt. Mix the ingredients and season the finished salad.

Arugula (Latin name - Erúca sativa) is a herbaceous cruciferous annual plant belonging to the genus Indau, Cabbage family.
The homeland of arugula is northern Africa, Central and Southern Europe. It also grows in the European part of Russia, namely in Dagestan and the foothills of the Caucasus.
Description
In general, at the present time, the caterpillar (another name for this plant) is grown almost everywhere for culinary purposes. It is especially popular in Italy. In general, with regard to the characteristics of cultivation, this plant grows very well on loosened dry land. The height of arugula is 30 - 60 centimeters. The stem is slightly pubescent, straight, has branches. The leaves are comparatively fleshy, slightly hairy, occasionally glabrous. The inflorescence is a long rare brush. The flowers of the plant have characteristic purple veins and are bright or pale yellow. The fruit of arugula is a pod, oblong, sometimes slightly rounded. The pod contains the seeds, oval-round and compressed. They are located in a pod in two rows and can have a light brown or light brown color. Arugula flowering time is May-June. And the time of fruit ripening is May - July.
The plant has a rather bright characteristic smell. It seems inconspicuous in appearance, but in fact it is extremely useful and tasty. And this is especially appreciated now, when we, people, began to understand how important it is to treat and strengthen our body with natural methods that do not have side effects, but only bring benefits and health. In our stores and food markets, this spicy plant has appeared quite recently, which is why for most of us it is still unusual. But in fact, arugula (also called rocket, arugula) is an excellent salad green. It has an interesting rich taste and even a certain sharpness. Fresh young leaves and shoots are usually used to prepare salads, and arugula seeds are used to make oil and mustard.
Compound
The chemical composition of arugula is unique. A fresh leaf of this plant contains many vitamins: B4, B2, B1, B6, B5, B9, C, E, K, as well as the following trace elements: phosphorus, sodium, magnesium, calcium, potassium. Arugula also contains iron, zinc, copper, manganese, and selenium. In addition, the rocket is relatively high in calories, 100 grams of its leaves contain 25 calories. Thanks to this, arugula salad quickly saturates, which is surprising and very valuable for those people who want to lose weight. But be sure to take into account: having such a rich content of vitamins, the plant will inevitably differ in its ability to have a heterogeneous effect on the body.

Useful properties and contraindications
The benefits and harms of arugula are what each of us needs to know about. In general, this herb has a very beneficial and gentle effect on the human body. Adverse effects on the body can only occur if a person suffers from kidney disease, in addition, if he has a food allergy to this salad. Of course, under such circumstances, this greenery simply should not be eaten, and that's all .. But the beneficial effects of arugula deserve special attention!
This salad contains iodine, which helps prevent thyroid problems.
- Many B vitamins contained in the rocket are incredibly useful for the human hematopoietic and nervous system.
- Vitamin E normalizes hormonal levels, restores the normal cycle of menstruation in women, and also helps hair and skin to look good and be in excellent condition.
- Vitamin A has a good effect on bone tissue, and also gives shine and smoothness to hair and skin.
- Vitamin C helps to restore the walls of blood vessels. Therefore, eating arugula is an ideal option for those who suffer from hypertension and thrombophlebitis.
Regular use of rocket significantly improves the functioning of the digestive system, improves immunity, promotes the excretion of salts, lowers cholesterol, and strengthens the nerves. That is, in order to get the desired effect, arugula just needs to be eaten regularly. This herbaceous plant tones the body, increases efficiency. It also has antibacterial, diuretic and antioxidant effects. If a person is obese, diabetic, then eating arugula for him will have a very pronounced positive effect.
Not so long ago, according to the results of studies, it was concluded that the rocket helps to very significantly reduce the growth rate of existing ulcers and prevents the appearance of new ones. In addition, there is evidence that arugula even has anti-cancer properties. Traditional medicine successfully uses this plant for skin diseases, to remove freckles and calluses. And also for the treatment of ulcers. To remove corns and freckles, they must be lubricated with arugula juice twice a day. And for the treatment of ulcers, the juice must be taken orally. Also, the usual eating of salad with a rocket has a very good effect.
In general, this herb in the Roman Empire, where, in fact, they began to grow it, was considered an effective aphrodisiac. And as practice shows, not in vain. In order to increase potency, it is successfully used in our time. Take the leaves of arugula, carefully grind them to a state of homogeneous gruel. And then ten parts of this gruel and one part of ground black pepper are mixed, then one part of high-quality real honey is added to this mixture. All ingredients must be thoroughly mixed together, placed in a glass bowl with a lid and stored in the refrigerator. To achieve the desired result, take up to 1 teaspoon of the mixture two to three times daily, with or without food.
Previously, arugula was not mass grown, and therefore not particularly studied. But since the 1900s, she began to gain well-deserved popularity. Now its use as salad greens is becoming more and more common. And no wonder, because arugula has a pleasantly sharp and very interesting taste. Most often it is used to prepare dishes such as salad. In addition, rocket is a very interesting addition to clear and fish dishes. And, for example, in Slovenia, arugula is an ingredient in cheese cheburek. As for Italy, here this spicy herb is used for pizza, adding either at the end of cooking, or immediately after it. It also works great as a seasoning for pesto, a great substitute for basil leaves. In the Caucasus, its shoots and leaves are simply eaten raw, without any preparation. And mustard is made from seeds.
Collection and preparation
The collection and preparation of arugula have their own characteristics and rules. After all, this plant has already ceased to be considered exotic, it can be grown and used without problems along with the usual lettuce, dill, parsley. In one season, if desired, you can harvest several crops of arugula. But for this it is necessary to take into account some nuances. In particular, do not sow densely (from bush to bush should be at least 15 centimeters), provide moisture, and fertilize the soil in the fall so that the characteristic smell is not felt in the spring, otherwise the leaves of the spicy grass will inevitably take it over. Three weeks after sowing seeds under favorable conditions will ripen the crop. When collecting leaves, they are simply broken off from the outlet, while starting from the extreme ones. It is important not to let the caterpillar bloom, break off the buds, otherwise the leaves will not be as tender as at first. So that there is always fresh arugula on the table, it is best to sow it every three weeks, then the crop will always be young and new.
Storage
As for the ability to store the rocket in the refrigerator, it is stored poorly, losing its properties very quickly. Maximum a week in the refrigerator, in a cellophane bag. Also, do not prepare salads with a caterpillar in advance - it very quickly loses its appearance and structure, turning into an incomprehensible mess. And when it is fresh, when cooked according to the recipe, it is an unsurpassed goodness!
To prepare a delicious salad with arugula and mozzarella, you will need:
1. 100 g rocket.
2. 300 g - mozzarella cheese.
3. Olive oil - 3 tablespoons.
4. Balsamic vinegar - 3 tablespoons
5. Cherry tomato - 15 pieces.

It should be prepared as follows: cheese is cut into small cubes, cherry tomatoes are cut in half, arugula is added, then the mass is mixed, after which olive oil and balsamic vinegar are added to it. The salad is mixed again, it must be left to infuse for 5-10 minutes, after which it must be put on a dish and served. It turns out incredibly delicious! If desired, balsamic vinegar can be replaced with natural apple cider vinegar, and mozzarella cheese - with any other that is more to your liking.