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Benefits of Arugula – Nature’s Fat Burner!

Discover the undeniable benefits of arugula, the best way to prepare it and how much you should eat to get the most out of arugula – one of the fat burning superfoods.

A cruciferous vegetable known as rocket, rucola and roquette, arugula has been around since Roman times. In fact, since that time the Italians have always used arugula leaves in their food and the seeds for perfume.

Since the first century, arugula seeds have been believed to have magical powers and have been used as an aphrodisiac formula.

Arugula has small bright and dark leaves with a leaf shape and a taste similar to radish, which means it has a sweet, sharp and sweet taste. A stronger flavor is a feature of older leaves as well as those produced in warmer conditions.

Fat Burning Benefits of Arugula

Having phytochemicals called indoles, arugula helps prevent cancer. In addition to being low in calories, carbohydrates and sodium, vegetables contain no fat or cholesterol.

It is rich in: protein, riboflavin, thiamin, Pantothenic acid, Vitamin B-6, copper, folic acid, zinc, dietary fiber, calcium, magnesium, iron, potassium, manganese, phosphorus and vitamins A, C and K. .

It contains a lot of calcium and potassium for bone formation and stable blood pressure. Fiber gives you a feeling of fullness; In addition, it helps to quickly eliminate toxins through the stool.

In addition, it is a rich source of vitamins A and K plus folate.

Folate is essential for the creation of new cells. Folate promotes healthy development and optimal living conditions.

Because the human body cannot make folate, you need to get the right amount of folate from food or vitamin supplements. Because overcooking can easily destroy folate, you must avoid arugula leaves.

Fat-soluble vitamin A helps maintain good eyesight, soft skin, and moist skin. Its antioxidant properties help eliminate free radicals that damage cells and tissues in the body.

Vitamin K facilitates the formation of calcium in the body. It helps protect against brittle bones and promotes bone strength. An additional benefit of Vitamin K is that it helps with blood circulation.

Arugula is rich in beta-carotene, a powerful antioxidant that helps prevent vision-related problems, including night blindness; it also helps prevent skin diseases, colds, flu, viruses and chronic diseases because it boosts your body’s immune system, which helps protect it from harmful toxins. It also protects people from cancer.

Arugula contains a lot 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 and is effective against cancer, diabetes and immune system problems.

How to prepare arugula

Healthy and tender arugula leaves are best eaten uncooked. They add an amazing flavor to green salads. You can eat them as a green leafy vegetable, (but remember that they have a strong taste, so base your decision on this fact), or in a salad tossed with other herbs.

The mature, whole leaves are more suitable for cooking, a staple in Italian recipes.

Arugula leaves have a nutty flavor that makes a wonderful fruit salad. Use them sparingly to add delicious pizzazz to fruit salads.

Add them to a sauce or soup recipe, or fry them up to go with your meal. Young arugula should be used in salads, but older arugula should be cooked. Ideally, the arugula leaves will appear bright and deep green. If the leaves are dull or yellow, transplant. Remove the arugula and dry it or chop it dry, and store it tightly in the refrigerator wrapped in plastic.

Plan to eat it within a day or two for best results, to keep it fresh as it is a very delicate vegetable.

Money to eat

The average serving of arugula is 1/2 cup per day.

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