Arugula: properties and benefits

Arugula properties: benefits of a plant whose leaves provide antioxidant properties and virtues, which protect and care for the retina and help prevent the onset of cancer, especially colon cancer.

The arugula is a plant belonging to the family Brassicaceae, which grows in much of Europe in the wild, and is characterized by its striking bright green color.

In addition to its color, it stands out for being a small plant. Characteristics are its long and serrated leaves that easily differentiate it from other culinary plants.

Its flavor, sometimes spicy (being from the mustard family), makes it a plant that in the kitchen is widely used for the preparation of delicious recipes, especially in Italy, where it tends to be widely used for the preparation of salads with tomato and mozzarella.

If you want to plant it at home to enjoy it more easily, just plant it in planters and pots and give it away once a week. You will see how quickly it grows quickly.

Arugula benefits

Arugula leaves are commonly used in the kitchen, which provide a different flavor to the accompanying recipes, especially in delicious fresh salads based on tomatoes and other vegetables (such as celery).

Precisely in its leaves we find most of the properties of arugula, as they are rich in carotenes and in turn provide compounds such as zeaxanthin (a yellowish pigment that protects the human retina from ultraviolet radiation) and lutein (yellowish pigment with antioxidant effect, which cares for the external part of the retina).

For this reason, arugula is an ideal food to strengthen the health of the eyes, as well as to prevent cataracts. Basically it is an ideal plant to take care of the health of both the eyes and the sight.

Likewise, its antioxidant content makes it an interesting plant in the prevention of cancer, especially in the prevention of colon cancer, thanks to the indoles it contains.

Provides calcium, which also helps in the protection and growth of bones.

Nutritional benefits of arugula