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Arugula’s popularity has as much to do with its health benefits as its taste. One study Trusted Source cites arugula as being particularly high in cancer-fighting agents.
This delicious green is a nutrient-dense food that is high in fiber and phytochemicals. Arugula is low in sugar, calories, carbohydrates, and fat. It’s high in several vital nutrients.
These include:
Arugula vs. other greens
Unlike many subtler-tasting salad greens, arugula’s highly distinctive and peppery crunch adds flair to salads and other cold dishes. Like parsley, it can be chewed to help combat sour breath. Arugula can be used in addition to, or in lieu of, most types of lettuce and herbs. It also boasts a distinctive leaf shape. Arugula’s flowers, seeds, and leaves are all edible.
Arugula is delicious raw, and it can be used as a healthy add-on topping for pizza, nachos, sandwiches, and wraps.
It can be served as a side salad with nothing more than a drizzle of extra virgin olive oil, salt, and pepper. It also makes an excellent base for more substantial salad recipes.
Try adding cherry tomatoes, grilled chicken, and walnuts to arugula for a protein-packed, low-calorie meal.
Arugula’s leaf shape and taste also make it an interesting complement to citrus fruit and berry salads.
Arugula can be used as an alternative to basil to make hot or cold pesto. When arugula is cooked, it loses some of its peppery punch, becoming mellower in taste.
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