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Arugula is an Italian herb that grows in abundance during the summer months. Often used in salads, soups, and pasta dishes.

Arugula is packed with vitamins and minerals.

Arugulas loaded with nutrients such as vitamin K, folate, iron, magnesium, manganese, potassium, phosphorus, zinc, and fiber. It also contains antioxidants called polyphenols, which help protect against cancer and cardiovascular diseases.

It’s delicious!

It is an excellent source of vitamins C and E, folic acid, and beta carotene. It also provides significant amounts of dietary fiber, omega-3 fatty acids, and minerals such as copper, iron, and manganese.

It’s good for you.

It is a member of the mustard family (Brassicaceae) and grows well in cool climates. Often used as a salad green because its leaves are crisp and tender. Arugula is available year round and can be found at farmers markets and grocery stores.

It’s versatile.

Arugula is an excellent source of vitamins A, C, K, B6, folate, iron, magnesium, manganese, phosphorus, potassium, zinc, fiber, and omega-3 fatty acids. It also provides a good source of protein, thiamine, riboflavin, niacin, vitamin B12, copper, and selenium.

It’s healthy.

Arugula is a member of the mustard family (Brassicaceae) and grows well in cool climates. Often used as a salad green because its leaves are tender and mild tasting. However, arugula is versatile and eaten raw or cooked. It makes a wonderful addition to soups, pasta dishes, sandwiches, salads, and even pizza toppings.