Rukkola is an unpretentious plant, besides it is extremely resistant to frost, which allows it to grow everywhere, even on your balcony. In Africa, southern Europe, Asia, arugula is grown in large quantities.
The composition of arugula includes fats, proteins, fiber, carbohydrates, calcium, B vitamins, magnesium, vitamins A, E, K, C, manganese, phosphorus, which allows you to safely say that this kind of salad has useful properties. It is worth noting that in 100 grams of this product contains only 25 kilocalories.
In 100 grams of arugula contains: 91, 7 grams of water; 2, 6 grams of protein; 2, 0 grams of carbohydrates; 1, 6 grams of fiber; 1, 4 grams of ash, 0, 7 grams of fat.
Let's consider, what advantage on an organism of the person renders a salad rukkola. Regular use of arugula promotes immunity, stimulates the functioning of the gastrointestinal tract, improves metabolic processes, strengthens the walls of blood vessels, raises hemoglobin, reduces salt deposits, lowers cholesterol, strengthens the nervous system, increasing the level of resistance to stress.
Useful properties of this plant consist in the fact that it is able to have an antibacterial, tonic, diuretic, antioxidant effect on the body. People who suffer from diabetes mellitus will benefit from eating rukola. It is necessary to include in the rukkola diet to people suffering from obesity, you can even do unloading days and use rukkola in unlimited quantities. Low calorie dishes from arugula help to significantly lose excess kilograms, and in return you will get the necessary energy.
Very strong antiyazvennye properties of arugula are widely known. Eating rukkola, you will avoid damage to the walls of the stomach, which means that existing ulcers will decrease significantly in size, and the new composition of arugula will not appear, although there will be violations of dietary nutrition and inaccuracies in food.
Scientific researches were carried out, during which it was revealed that there are also properties of arsenic that prevent the development of cancer tumors. Is this not a convincing factor, which convinces us to include rucola leaves in our diet.
Rukkola has an ambiguous, refreshing, tart, bitterish-spicy taste, which is perfectly combined with other salad leaves, with fish and meat dishes.
Rukkola cookery is often used as a garnish, but you can add rucola leaves in cream sauces, thereby giving the sauce a unique taste and aroma. This sauce is great for Italian pastas and pasta. Rukkola in ancient times began to be used as a spice. And if the use of arugula along with the nut sauce, it turns out to be an aphrodisiac.
Despite the fact that ruccola has useful properties, it is still worth knowing how to choose this useful product correctly. The branches of arugula should be young bright green. The older the twigs of this plant become, the more intense and sharper the smell and taste. The harmony of smell and taste can be felt only in the young branches of the arugula, and not the fact that he can like absolutely everything.
Let's give the simplest and most common salad recipe, which includes leaves of arugula. On the plate lay the leaves of the arugula, put a layer of shrimp on top and sprinkle with pine nuts. Make the sauce - olive oil, vinegar, sweet pepper and fill it with a salad. Sprinkle with grated Parmesan cheese. Such salad has not only useful properties, but also spicy, not ordinary taste.