Arugula is a green leafy plant belonging to the cruciferous family with high fiber, phytochemical, vitamin and mineral content. Arugula not only flavors meals, but also offers various benefits for health with its nutritious content. Expert Dietitian Aslıhan Küçük Budak gave information about the subject.
PROTECTS AGAINST CANCER
Cruciferous vegetables such as arugula are rich in glucosinolates, which reduce the cancer-promoting effects of oxidative stress. Many studies show that high glucosinolate intake reduces the risk of developing several types of cancer, including cancers of the lung, colon, and rectum.
SUPPORTS BONE HEALTH
Arugula supports bone health with its rich content of calcium and vitamin K. Calcium is the building block of bones, and vitamin K is necessary for the production of osteocalcin, a protein that plays a role in bone formation and maintenance.
IMPROVE HEART HEALTH
Arugula is rich in potassium, which helps reduce the negative effects of sodium on blood pressure and plays an effective role in maintaining normal blood pressure. It also helps lower cholesterol levels with its high fiber content. Arugula improves heart health thanks to these positive effects on blood pressure and blood cholesterol levels.
PREVENT BIRTH DEFECTS
Arugula is a good source of folate. Folate is very important for pregnant and women planning a pregnancy, its deficiency can cause neural tube defects such as spina bifida and anencephaly in the baby, and various pregnancy-related complications, including preeclampsia.
REJUVENATES SKIN
Arugula, with its high vitamin C content, helps the skin to look younger by supporting collagen production and protects the skin from the negative effects of free radicals caused by factors such as sunlight, cigarettes and environmental pollution.