Description

Arugula is most commonly served raw in salads alongside other greens, but can also be used in pesto, on top of sandwiches, pizzas, or pastas. It can also be sautéed, which helps to mellow out its strong flavor, and then added to soups, pastas, or simply served on its own.

Arugula is an excellent source of Vitamin K, which forms and strengthens the bones and limits neuronal damage in the brain. Along with essential vitamins, arugula is a good source of calcium, a mineral needed for the normal structure of bones and teeth, nerve and muscle function, and the function of digestive enzymes.