Find out the amazing weight loss benefits of arugula, how to best prepare it, and how much you should eat to get the most benefit from arugula, one of the amazing natural fat burning foods.
A cruciferous vegetable known alternately as arugula, arugula, and arugula, it has been around since Roman times. In fact, since then the Italians have always used arugula leaves in their cooking and the seeds for aromatic oils.
Since the first century, rocket seeds were believed to have amazing power and were used as an aphrodisiac formula.
Arugula has tiny leaves that are shiny and dark leaf-shaped and taste similar to radishes, which means it has a pungent, tangy flavor. A stronger peppery flavor is a characteristic of older leaves, as well as those grown in warmer conditions.
Arugula Fat Burning Benefits
By possessing phytochemicals called indoles, arugula helps prevent cancer. In addition to being low in calories, carbs, and sodium, the vegetable has zero fat or cholesterol.
It is abundant in the following nutrients: protein, riboflavin, thiamine, pantothenic acid, vitamin B-6, copper, folic acid, zinc, dietary fiber, calcium, magnesium, iron, potassium, manganese, phosphorous, and vitamins A, C, and K. .
Contains a large amount of calcium and potassium for bone formation and stable blood pressure. Fiber gives you a feeling of satiety; In addition, it helps in the rapid elimination of toxins through the feces.
In addition, it is a rich source of vitamins A and K, as well as folate.
Folate is essential for the creation of new tissue growth. Folate promotes healthy development and optimal condition.
Since the human body cannot produce folate, you must obtain the required amounts of folate from food or vitamin supplements. Because overcooking can easily strip folate, you should avoid overcooking arugula leaves.
Fat-soluble vitamin A helps maintain good eyesight, smooth skin, and moist mucous membranes. Its antioxidant properties help repel free radicals that damage cells and tissues in the body.
Vitamin K facilitates the synthesis of calcium in the body. Helps protect against brittle bones and promotes skeletal strength. An additional advantage that vitamin K has is that it helps blood clotting.
Arugula contains a large amount of beta-carotene, a potent antioxidant that is helpful in preventing vision-related problems, including night blindness; It is also helpful in preventing skin disorders, colds, flu, viruses, and chronic infections because it boosts your body’s immunity, helping to protect it from harmful toxins. In addition, it protects people from cancer.
Arugula contains a large amount of lutein, which is a powerful antioxidant. As an antioxidant, lutein fights free radicals in the system.
Research has also shown that lutein is good for the eyes, heart, and skin, as well as effective against cancer, diabetes, and immune difficulties.
How to prepare arugula
The healthy, delicate leaves of the arugula are best eaten uncooked. They add an amazing peppery flavor to green salads. You can eat them as the main leafy green vegetable (but keep in mind that they have a strong flavor, so base your decision on that fact), or in a mixed salad mixed with other vegetables.
Older, fully developed leaves are better suited for cooked dishes, a staple in Italian recipes.
Rocket leaves have a lively flavor that makes them a great accompaniment to a fruit salad. Use sparingly to add delicious pizzazz to fruit salads.
Add them to sauce or stew recipes, or fry them to accompany your main dish. Young arugula should be used for salads, but older arugula should be cooked. Ideally, the arugula leaf will be a deep, vibrant green color. If the leaves look limp or yellowed, wipe them off. Rinse the arugula and spin or dry it, then store it safely in your fridge wrapped in plastic.
Plan to eat it in a day or two for best results, to keep it fresh as it is a very delicate vegetable.
amount to eat
An average serving of arugula is 1/2 cup a day.