Arugula is a plant whose leaves are widely popular as a salad vegetable, although it is equally tasty cooked. Historically, it used to be wild-foraged or grown in gardens alongside plants like basil and parsley, but now it is commonly cultivated as a crop. It has a distinct, pungent flavor that adds personality to any salad dish.
Arugula is an excellent source of fiber, vitamins A, C (to boost the immune system), K (for bone strength), B5 (for raising good cholesterol levels), and B6, as well as folate, calcium, iron, magnesium, phosphorus, potassium, manganese, thiamin, riboflavin, zinc, and copper. It also provides high levels of protein, and it helps to prevent cholesterol from sticking to arteries, lowers blood pressure, increases blood flow, improves blood vessel function, and lowers inflammation.