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Rucola, the best friend of women on a diet, has a positive effect on metabolism. It is a source of vitamin C and iodine, raises haemoglobin levels, removes cholesterol and firms the body. Arugula also contains vitamins A, B, K and E, magnesium, zinc, iron, selenium and folic acid. All these nutritional benefits are good for the body, supporting the immune system, blood circulation, muscles and bones, and providing antioxidants and electrolytes. It has an antiseptic effect that stimulates urination. It also improves lactation in breastfeeding women. Incidentally, this salad also has aphrodisiac properties. Traditional medicine practitioners have used rocket juice to treat ulcers, wounds and haemorrhoids.
Rucola is an aromatic, peppery green leafy plant native to the Mediterranean.
The young leaves and stems are best eaten when young, when they have a fresh, slightly burning and sometimes bitter taste. The overgrown salad leaves of arugula are also suitable for eating, but then they have a more bitter and rather pungent taste. The leaves and stems of the young vegetable contain a veritable arsenal of vitamins and minerals. The vegetable is most often used as a condiment, but the young leaves and stems of lettuce are also suitable for salads, soups, porridges and sauces.