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A cruciferous vegetable plant, also known as rocket, rucola and roquette, arugula dates back to the Roman era. Italians have always used arugula leaves in their kitchens, and seeds have been used for aromatic oils.

Since the first century, arugula seeds are believed to have incredible power and are used as an aphrodisiac.

Arugula has tiny leaves that are bright and dark with a leaf shape and a radish-like taste, which means it has a zesty, sharp and peppery flavor. A stronger peppery flavor is characteristic of older leaves, as well as those produced in hotter conditions.

Fat Burning Benefits of Arugula

Possessing phytochemicals called indoles, arugula helps prevent cancer. In addition to being low in calories, carbohydrates and sodium, vegetables are free of fat and cholesterol.

The following nutrients are available: protein, riboflavin, thiamine, 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. The fiber gives a feeling of fullness; plus it helps to quickly remove toxins through the stool.
• It is also a rich source of vitamins A and K plus folate.
• Folate is essential for new tissue growth. Folate promotes healthy development and optimal condition.

Because the human body cannot produce folate, you should get the right amount of folate from food or vitamin supplements. Because overcooking can easily wipe out folate, you should avoid overcooking arugula leaves.

Arugula contains large amounts of beta-carotene, a powerful antioxidant that is useful in preventing vision problems, including night blindness; It is also useful in preventing skin diseases, colds, flu, viruses, and chronic infections because it boosts your body’s immunity, 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.

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