Arugula Recipes So Good You'll Forget Other Lettuces Exist (2024)

FAQs

Is arugula closer to spinach or lettuce? ›

Arugula has become a popular salad green, but it's not really a lettuce. Arugula is actually part of the brassica family and is closely related to mustard. Other names for arugula include “rocket” (common in England, Australia and New Zealand) or 'rucola' in Italy. Its taste is peppery and a little nutty.

Arugula, also known as Eruca vesicaria, is a cruciferous vegetable, a cousin of broccoli, kale, and cabbage. The leaves have a peppery, spicy flavor that grows more bitter with age. You can also eat the seeds whole or pressed in an oil. A version of this veggie called "wild arugula" tends to be more pungent.

Arugula has a peppery taste that adds a bold and distinctive flavor to salads, sandwiches, and other dishes. This flavor can help add variety to your diet and make healthy eating more enjoyable. Arugula is a versatile green that can be used in a variety of dishes.

Arugula and baby arugula come from the same plant but are harvested at different stages of maturity. Baby arugula is picked when the leaves are still small and tender, and baby arugula tends to have a less pronounced peppery bite than mature arugula, which has large, full-size leaves.

Arugula is perfectly safe to eat for most people. But people who are on certain blood thinners need to limit their intake of vitamin K, since this vitamin interferes with how these medications work. If you're on a blood thinner, ask your doctor if it's OK to eat leafy greens and how much is acceptable in a day.

Still, when you look at the two greens side-by-side, kale does win for some impressive health benefits including its stellar fiber, Vitamin A, and Vitamin K content. The good news is we'd never want to replace kale entirely with arugula anyway — just eat more of both.

Arugula is a member of the cruciferous vegetable family, containing antioxidants and phytochemicals, called indoles, that may help decrease inflammation and lower the risk of certain chronic diseases, and may help to reduce the risk of breast and prostate cancer, respectively.

Leafy greens such as spinach, kale, and arugula are packed with nutrients such as vitamins A, C, and K, folate, and minerals such as iron and calcium. They also contain antioxidants that help protect the liver from damage and support the liver's detoxification processes.

Arugula may be beneficial for cardiovascular health.

Arugula is also a good source of potassium (74 mg per cup) and magnesium (9 mg per cup). Both of these minerals may help combat high blood pressure. Increasing your potassium intake while reducing the sodium intake in your diet may improve hypertension.

Play the USA TODAY Daily Crossword Puzzle. Myth: Arugula leaves are spicy. Fact: Only the mature long greens leaves are spicy. The young tender leaves are sweet and have a nutty taste and are preferred for salads.

What state grows the most arugula? ›

Much of the arugula grown in the U.S. comes from California and Arizona, where producers rely heavily on irrigation and chemical inputs.

Arugula probably does come from an Italian word. There's Italian rucola and Lombardy arigola, both from ruca, which is the same root as rocket.

Arugula is most commonly eaten raw in salads or as a topping on other foods but it can be cooked. Sauteing is the most common method of cooking arugula. If you want to make sure you are receiving the maximum nutrition benefits, studies show that it is better to eat arugula raw.

Look for arugula that is bright green with no yellowing. If the arugula has any slimy spots or wet leaves, skip it. That's an indication that the arugula is starting to spoil. Additionally, if there is any bruising (dark spots) on the leaves, skip it.

The calorie, protein, and fiber content of both vegetables is similar, but the vitamins and minerals tip the scale towards spinach — except for calcium. Spinach has more vitamin A, C, K, folate, potassium, magnesium, manganese, and iron.

There are many substitutes for arugula in salads including shredded kale, spinach, endive and Swiss chard. What is a good substitute for arugula in soups? Kale and spinach are both good substitutes for arugula in soups, and can be added towards the end of cook time.

Although arugula is a common leafy green/salad green it is not actually a lettuce. There is no such thing as arugula lettuce. The arugula plant, which is native to the mediterranean region, is part of the Brassicaceae family. It is closely related to broccoli, cauliflower and brussel sprouts.

When comparing spinach vs arugula nutrition, both veggies fare quite well in providing these nutrients. Arugula edges out spinach when it comes to Vitamin A content, boasting 2373IU versus spinach's 9377IU. However, spinach fights back in terms of Vitamin C content, providing 28.1mg compared to arugula's 15mg.

Arugula Tastes Great, but Lacks Nutrients

Arugula is a tasty choice with some vitamin A, vitamin C, iron, and calcium, according to the USDA, but it just doesn't measure up to other greens for any of these nutrients. Mix arugula with more nutritious options to pump up the flavor and the antioxidant power of your salad.