Arugula is less known compared to broccoli and brussels sprouts, but this does not mean that it is less healthier. 40 g arugula contain only 10 calories. Consumption of these 40 gr will provide 20% of vitamin A, over 50% of vitamin K and 8% of your daily requirement of vitamin C, folate and calcium per day.
1. Arugula helps for strengthening bones and stimulating the brain activity – arugula is an excellent source of vitamin K, which is involved in the formation and strengthening of bones and slows down the destruction of nerve cells, which is very important in people who are threatened by development of Alzheimer’s disease.
2. Arugula strengthens the immune system – this is due to the vitamin C. This vitamin is one of the best “defenders” of the body, which neutralizes free radicals and thus protects the body from the development of various inflammatory processes.
Arugula is loaded with vitamins and minerals that strengthen the immune defense system. Due to the copper contained in the arugula, the body is stimulated to form more white blood cells, which are the main defense against bacteria and viruses.
3. Arugula is useful for pregnant women – it contains folic acid, which is crucial for the proper development of the fetus. 100 g contain 97 mcg of folic acid or 24% of the daily recommended intake.
4. Arugula stimulates and regulates the metabolism – another benefit of this vegetable is the presence of vitamin B complex, which is actually composed of eight different vitamins as they all serve to stimulate cell metabolism and health. These vitamins are involved in energy production, synthesis of fat, production of red blood cells, and many other vital processes that occur in the cell.
5. Arugula will help you lose weight – the inclusion of low calorie and nutrient-rich arugula in the diet will inevitably have a positive effect on your attempts to lose weight. This vegetable will allow you to lose weight without depriving your body of essential vitamins and minerals.
6. Arugula is rich in chlorophyll – chlorophyll prevents DNA and liver from damage by aflatoxins – these carcinogenic substances can be formed in corn, peanuts and other nuts. To preserve chlorophyll in arugula you should to eat it raw.