Arugula

This annual, edible plant is native to Mediterranean region and can be found from Morocco and Portugal east to Jordan and Turkey. It can grow from one and a half up to three feet preferably in dry, disturbed ground.

Eruca sativa

Arugula is a peppery, aromatic highly nutritious salad green.

Three cups (85g) contain only 20 calories and provide an excellent source of folate and vitamins A, C and K.




This same serving is a good source of calcium, magnesium and manganese, making it a Super food for your bones.

These greens also have significant quantities of the phytochemicals beta-carotene, lutein/zeaxanthin and glucosinolates.
~Source: Dole Food Facts.

Arugula also contains lots of potassium, iron, zinc, riboflavin, and copper. Eating more of this vegetable may prevent certain types of cancers.

The leaves are used as a vegetable, while the flowers are used to garnish a salad. Leaves, flowers, pods and seeds are all edible and have been used as food and in dishes for a long time.

It is generally used in salads, but mostly as an herb and/or spice, because the taste of the leaves is rather strong. I also found that it is recommended to eat arugula raw: it contains more of the nutrients, vitamins and phytochemicals than when it is cooked.

Vegetables and fruits are very healthy and can prevent all kinds of illnesses. That does not mean that we will never get sick though. When we do, we know we are not going through it by ourselves. Our Lord is always by our side. :-)

Psalm 41:3
The LORD will strengthen him on his bed of illness; You will sustain him on his sickbed.