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The green leaves of arugula, which belongs to the cruciferous family, are mostly used in salads and consumed as a garnish. In the last ten years, it has started to be consumed a lot in the USA and other European countries.

Arugula with green leaves and a bitter taste is rich in vitamin C. In addition to vitamin C, various minerals, glucosinolate, calcium, folate and vitamins A, K and P are also the active ingredients of Arugula. 100 grams of arugula is enough to meet almost the entire daily vitamin K requirement of a person.

Benefits

Benefits of Arugula to Cancer: Among the most important benefits of arugula, it is shown to strengthen the body against cancer. Fresh arugula is very effective in the treatment processes of lung cancer and intestinal cancer, in the prevention of cancer beforehand, and in the protection of the immune system. Although it is a plant that grows spontaneously in nature, it is also grown for production purposes. Arugula, which is recommended to be consumed mostly raw, can also be consumed.

Excellent Antioxidant Properties of Arugula: Arugula is a very important source of antioxidants. Due to this feature, it prevents many diseases and strengthens the defense system and helps to keep the enzyme reactions in the cell in a healthy balance. Antioxidants reduce the risk of heart diseases, especially cancer, are good for colds, protect the immune system. Antioxidants are the biggest enemies of free radicals that cause a disease. For this reason, it would be incomplete if we describe the contributions of arugula to health.