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Benefits of Arugula – Nature’s Fat Burner!
Discover the amazing weight loss benefits of arugula, how to prepare it well and how much you should eat to get the maximum benefit from arugula – one of nature’s amazing fat burning foods.
A cruciferous vegetable otherwise known as rocket, rucola and roquette, arugula has been around since Roman times. In fact, since that time Italians have been using arugula leaves in their cuisine and the seeds for aromatic oils.
Since the first century, arugula seeds were believed to have amazing powers and were used as an aphrodisiac formula.
Arugula has small light and dark leaves and the shape of the leaf and tastes like radishes, which means that it has a rare, sharp and peppery taste. A strong peppery flavor is characteristic of older leaves and those produced in hot conditions.
Fat Burning Benefits of Arugula
Containing phytochemicals called indoles, arugula helps prevent cancer. Despite being low in calories, carbohydrates and sodium, vegetables contain no fat or cholesterol.
It is rich in the following nutrients: 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 building bones and stable blood pressure. Fiber gives you a feeling of fullness; and, it helps to quickly eliminate toxins through stools.
Furthermore, it is a rich source of vitamins A and K and folate.
Folate is important for the creation of new tissue growth. Folate promotes healthy growth and well-being.
Because the human body cannot make folate, you must get the required amount of folate from food or vitamin supplements. Because overcooking can easily destroy folate, you should avoid overcooking arugula leaves.
Fat-soluble Vitamin A helps maintain clear vision, supple skin and moist membranes. Its antioxidant properties help to repel free radicals from damaging cells and tissues.
Vitamin K facilitates the body’s absorption of calcium. It helps protect against osteoporosis and promotes bone strength. An additional benefit that Vitamin K has is that it helps the blood to separate.
Arugula contains a high amount of beta carotene, a powerful antioxidant that is useful in preventing vision-related problems, including night blindness; it is also useful in preventing skin disorders, colds, flu, viruses and chronic infections because it increases your body’s immunity, which helps protect it from harmful toxins. Also, it protects people from cancer.
Arugula contains a lot of lutein, 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 obesity.
How to Prepare Arugula
Healthy, tender arugula leaves are best eaten raw. They add a wonderful peppery flavor to green salads. You can eat them as green, leafy vegetables, (but remember that they have a strong taste, so base your decision on this fact), or in a tossed salad mixed with other vegetables.
Older, mature leaves are more suitable for cooked dishes, a staple in recipes from Italy.
Arugula leaves have a peppy flavor that makes a delicious fruit salad accompaniment. Use them sparingly to add delicious pizzazz to fruit salads.
Add to sauce or stew recipes, or roast some to go with your main course. Young arugula should be used in salads, but older arugula should be cooked. Ideally, the arugula leaf will appear green, green. If the leaves look limp or yellow, pass them on. Clean the arugula and dry it, then store it safely in your refrigerator wrapped in plastic.
Plan to eat it within a day or two for best results, so keep it fresh because it’s a very delicate vegetable.
Amount of Food
The average serving of arugula is 1/2 cup daily.
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