What can be cooked from squid: quick and tasty

Zira talks about the benefits of arugula, why it tastes bitter and how to avoid it, how to cook and choose it.

Weed or superfood?

Arugula has several names: rocket salad, indau, eruka, arugula, and caterpillar. It has been known since Roman times and is very popular in Europe and America - they even call it superfood there.

In Uzbekistan, arugula began to be massively grown only in 2016. Although it grows like a weed in many countries, in our climate it must be carefully monitored, protected from the hot sun, and watered frequently. By the way, due to the fact that arugula is a weed, it can be easily grown in a pot on a windowsill.

How is arugula good for you?

How did arugula earn the title of superfood? Firstly, it is very high in calcium and iron, which are needed for the health of our bones and blood. Secondly, it protects cells from aging, normalizes the water-salt balance, energizes and soothes the nerves. Arugula is good for digestion, lowers blood pressure, fights germs and bad cholesterol.

Finally, arugula is ideal for dieters. It contains a lot of fiber and few calories, it gives a long feeling of fullness and does not add extra inches at the waist. 100 grams of arugula contains only 25 kcal, 0.7 grams of fat, 2.6 grams of protein and 3.7 grams of carbohydrates.

Why is arugula bitter?

Many people dislike arugula because of its specific smell and pungent taste. The fact is that it contains essential oils- for example, mustard oil is responsible for the pungency. The longer arugula grows, the more this oil accumulates in it.

If you don't like the bitterness of arugula, choose a young herb with small, delicate leaves. They have a mild flavor, more nutty than mustard. If the arugula leaves are more than 10-12 centimeters long, they will be more pungent and bitter.

And further interesting fact- in hot summer, arugula will taste more bitter than in spring. During the heat, it accumulates pungency, especially if it is not watered often enough.

How to get rid of bitterness?

You will not be able to completely get rid of the bitterness of arugula, but you can soften its taste. Here are some ways:

pour the grass with salted water for 20-30 minutes, then rinse it in cold water and dry it.
Scald with boiling water and rinse immediately in very cold water.
add foods that are neutral in taste to the arugula salad: lettuce, spinach, avocado, chicken. Tomatoes and cheese also mask the bitter taste well.
Make a dressing with lemon juice, honey, and olive oil, or balsamic vinegar.

How to cook arugula correctly?

Have you ever wondered why some recipes say that the grass should be torn with your hands, and not cut with a knife? This is due to the fact that when in contact with metal, arugula oxidizes and loses its beneficial and taste properties.

Don't leave arugula salad for tomorrow. The leaves will secrete juice and wither - the salad will lose its benefit, taste and appearance... That is why it is not advised to store arugula for more than 1 day: it withers very quickly and loses its benefits.

You can cook anything with arugula. It is best, of course, to cook salads with it - for example, with, s, s.

The second reason why arugula can taste bitter is improper cultivation. Arugula loves coolness. And it happens that it is grown in the heat and in such unfavorable conditions the plant does not gain green mass, but sits in one pore. Several weeks pass, the plant grows old, but does not grow. if we add to this poor watering, then such a plant is doomed to taste bitter.

How to get rid of the bitterness in arugula

The first way... Fill arugula with salted water before use. After half an hour, drain this water and rinse the leaves under clean, running water. Be sure to dry the arugula with paper towels.

Second way... Boiling water will also help remove bitterness. Scald the leaves hot water and rinse immediately under cold, running water.

Third way... And if you grow arugula yourself, then this life hack is for you. If the growing leaves are covered with something dark that does not allow sunlight to pass through, after 1-2 days the leaves will turn pale green, lose all the bitterness, but retain all the useful trace elements and vitamins.

The presence of healthy greens on the table is welcome at any time of the year. But here, too, sometimes you want to move away from the parsley and onion monotony. Arugula will add pleasant notes to the everyday menu. This herb with a special aroma and unusual taste will be to the liking of many. For a long time she grew up with us as an inconspicuous weed, sometimes used as feed for livestock. But with the popularization of foreign cuisines, especially Italian, this plant has taken its rightful place among other leafy greens. What is this herb arugula - the benefits and harms, will be discussed in this article.

What is arugula and how is it eaten, composition?

Arugula (caterpillar, eruka, rocket salad) is called an annual herbaceous plant, which is a close relative of the cabbage family. Its slightly fleshy carved leaves exude a special, rather pleasant, aroma. Wild grass samples can be found in European, Asian, African, Indian lands. Greens are also cultivated in many countries. It is especially popular in Italian cuisine. Eruke likes dry, but loose enough soil. She tolerates the climate of the northern regions well both in Europe and America. The plant can be sown in the winter on the windowsill, and in the spring in the home garden.

This bushy plant has small size... In height, it usually reaches 40 cm, although it may be slightly higher. Arugula blooms in late spring - early summer. Small yellowish flowers with bluish veins are collected in non-tight inflorescences. The plant is a cruciferous plant, because the four-petal flowers turn into pods filled with brown seeds.

Chemical composition

For arugula, as for spicy herbs, it is characterized by a low calorie content. The nutritional value of the plant does not exceed 25 kcal / 100 g of product. Therefore, it can even be introduced into dietary diets. And this is not the only plus. Chemical composition herbs are replete with beneficial compounds.

It contains a sufficient amount of:

vegetable oils;
proteins;
fiber;
essential oils, especially mustard;
fatty acids, including the omega series;
steroids;
flavonoids;
alkaloids;
vitamin compounds - vit. K, C, E, F, A, B-group;
mineral compounds - Mg, K, Na, P, Ca, Fe, Cu, Se, Mn, Cu, etc.

Arugula salad - benefits and harms, cooking recipes

Many people introduce arugula into their diet not so much because of its taste characteristics, but because of the benefits that it brings.

Benefits of arugula

Improves skin condition. Promotes acceleration of wound healing, relieves inflammation.
Stimulates immune responses.
It has a beneficial effect on digestion, stimulates the digestive tract, improves the peristaltic activity of the intestines. Promotes healing of mucosal ulcerations.
Strengthens nail plates and hair follicles, heals them.
Promotes increased stress resistance, strengthens the nervous system.
Gives a diuretic effect, cleanses the body, normalizes blood pressure.
Normalizes cholesterol levels. Strengthens the vascular walls.
Helps to normalize body weight.
Gives an expectorant effect.
Eliminates anemia.
It manifests itself as an aphrodisiac.
Prevents the appearance of neoplasms.
Supports the female body during pregnancy and breastfeeding.
Shows lactogenic activity, promoting milk production in lactating women.
It is a tonic, prophylactic, tonic agent.
Has antiseptic properties.
It has an anti-aging and caring effect on the skin.
It is used as a remedy for scurvy, a disease caused by a lack of vitamin C.

Possible harm from eating salad and contraindications

Arugula is not good for everyone. In the presence of certain diseases, this plant should not be eaten. Sometimes it is necessary to minimize its amount in the diet.

It refers to:

patients suffering from kidney failure and liver problems;
patients with overestimated acidity, with gastritis and the presence of mucosal ulceration;
people who have kidney stones;
allergy sufferers who may develop skin rashes after taking the product;
breastfeeding mothers - should be started with caution, monitoring the response child's body per product;
pregnant women - allergies may appear.

May cause unexpected allergic reactions. And its bitter-spicy specific taste may simply not be liked.

What arugula is eaten with. Arugula salads - recipes

Like any spicy greens, arugula goes well with a variety of dishes. Delicate shoots, as well as green leaves can be eaten as they are or added to various vegetable and combined salads. She goes to fish and meat dishes, cheese, eggs, mushrooms and seafood. It can be used to prepare first courses, sauces and pasta. Often this herb is introduced into the composition of pizza, adding it either at the very end of the heat treatment, or immediately after its completion. Leafy greens are suitable for making composite sandwiches. It is put in the filling for pies, rolls, vegetable casseroles.

Arugula can be combined with other herbs or substituted for lettuce and basil. Its taste characteristics provide a good combination with garlic additive, nuts, olive oil. Used as food and plant seeds. They contain a considerable amount of mustard oil, therefore the eruka seed is introduced into the mustard composition. It should be borne in mind that it is undesirable to cut arugula with a knife. Usually small leaves are put whole in salads, and larger ones are cut into arbitrary pieces by hand. You can also use a ceramic knife.

1. Salad with tomatoes and mozzarella. Composition:

mozzarella cheese - 2-3 pcs. (can be replaced with unsalted feta cheese - 100 g);
medium tomatoes - 2 pcs.;
vegetable oil, preferably olive oil - 2 large spoons;
balsamic vinegar (if not, use apple cider vinegar);
Yalta onion - 1 small head;
arugula, basil;
pepper, salt, preferably sea salt.

Cut the cheese or feta cheese into small cubes. Tomatoes are washed and chopped, clean greens are torn by hand. Onions can be cut into rings. The ingredients are combined, the remaining components are added and mixed. The finished salad can be garnished with pomegranate seeds. Any nuts would be fine as well. If desired, you can add shrimp to the salad. We made a salad with arugula and cherry tomatoes last year. I suggest watching a video clip. It turns out to be no less tasty and healthy.

2. Warm salad. Composition:

boiled pasta of compact size (shells, bows, horns) - 150 g;
garlic - 1 prong;
fried chicken breast- 150 g;
red bell pepper - 2 pcs.;
vegetable oil (preferably olive oil) - 4 large spoons;
olives - 10-12 pcs.;
greens (arugula, spinach, cilantro);
mustard - 0.5 small spoon;
pepper, salt.

Peppers are baked in the oven whole without peeling. Cooking time is 25 minutes. After half of this period, it will need to be turned over to the other side. While it is baking, you need to cook the pasta and drain the water. Also at this time, you need to cut the chicken into cubes and fry in a little oil.

The finished pepper is peeled from seeds and skin, cut into small pieces. You do not need to pour out the juice. The olives are pitted and cut. Olive oil, lemon pomace, salt, pepper, pepper juice are mixed, garlic gruel and mustard are added. Put all the ingredients that have not yet cooled down into a deep container, pour in the dressing, sprinkle with herbs. The dish is stirred and served.

3. Beet salad. Composition:

beetroot vinaigrette - 3 pcs. medium size;
low-fat cottage cheese - 100 g;
Crimean onion - 1 pc.;
mustard with grains - 1 small spoon;
wheat loaf - 2 slices;
lemon pomace - 1 large spoon;
soy sauce - 1 small spoon;
vegetable oil - 1 large spoon;
arugula - 1 bunch.

The washed beets, without peeling, are wrapped in foil and baked for an hour, then cooled and peeled. It will need to be cut into cubes. The loaf is cut into small pieces and dried. For dressing, mix oil, lemon juice, mustard, heavily chopped onion, soy sauce. The beets are placed in a salad bowl and watered with the dressing. You should use half of the resulting volume. Greens are washed and spread on top of the beets. The rest of the dressing is poured onto it. Cottage cheese is laid out on top, separating small portions - it should be present in the salad not in a continuous mass, but in separate blotches. The dish is ready.

4. Potato salad. Composition:

potatoes - 700 g;
radish - 200 g;
raw yolk - 1 pc .;
onions - 2 pcs.;
arugula - 1 bunch;
vegetable oil - 100 ml;
vinegar and mustard - a large spoonful each;
sugar - 1 small spoon;
salt pepper.

Chop the boiled potatoes, cut the radishes into circles, and the onions into half rings. Tear arugula small. Combine the yolk with mustard and sugar, beat, adding a little butter. Stir in vinegar, salt and pepper. Pour vegetables with the resulting dressing, mix.

5. Salad with arugula, strawberries and pine nuts. We really liked the unusual and contrasting taste of the salad with arugula, strawberries and pine nuts. We cooked it in the strawberry season, I suggest watching the video recipe.

Why is arugula bitter or bitter - what can you do?

There are different varieties of arugula, some do not taste bitter, but some really have a very bitter taste. Arugula has a spicy bitterness and nutty flavor. But there are some factors affecting the bitterness in the leaves: arugula salad was watered a little, cut off when the leaves began to bloom, stored for a long time. Mainly due to lack of moisture, the leaves become rough and bitter.

What to do to get rid of the bitterness in arugula leaves?

There are several things you can do to get rid of the bitterness. From my own experience, I will say that leaving the leaves in cold water overnight is not worth it, they will lose their appearance and taste.

1 way. Pour the leaves cold water for 20-30 minutes.

Method 2. Pour the leaves with cold water, at the same time with the addition of salt. A tablespoon of salt per liter of water. Dissolve the salt in water.

Method 3. If, after the manipulations done, the leaves are slightly bitter. Prepare the salad, season it with the dressing, stir and leave to stand for 10 minutes, the bitterness in the leaves will go away.

All these methods have been verified by us personally. And initially, we did not understand the taste of this herb, but in salads, with various dressings, this is a masterpiece! When they write, or say that this is a tasteless and unpleasant herb, it is not true, you need to know how to cook it deliciously.

How to choose and store arugula greens?

The main condition for selection is the freshness of the product. Do not buy spoiled, grafted, yellowing leaves. Keep them young and small in size. You need to make sure that you are purchasing the arugula. Pay attention to the shape and smell of the leaf plates. They should exude a specific and slightly pungent aroma.

Arugula quickly loses its properties, therefore it is not stored for a long time. Greens can be kept in the refrigerator for up to four days. To prevent it from fading, it is better to wrap it with cellophane or cling film. It is very convenient to use for these purposes vacuum packaging... And in order to prevent rotting and the appearance of mold, the leaves should be dried before that if they are moistened.

Another good way to keep a product fresh. Place the bunch of leaves, bases down, like a bouquet, in a small container of water. In hot weather, it is better to send it to the refrigerator shelf.

The plant can also be stored frozen. The leaves are pre-washed and allowed to dry. Having spread out in small batches in packages, the arugula is sent to the freezer. Please note that after this the leaves may lose their taste. But the beneficial properties are not going anywhere. The frozen version can be stored for several months. In some cases, you can also resort to drying the grass. But this is not recommended. Both taste and benefit, plants suffer greatly from this.

How to grow arugula at home?

As noted, the plant can be grown in open ground or in a greenhouse. Any housewife can cope with this task by planting grass in a flowerpot or a small box at home. Most of the eruka species are annual grasses. But there are also biennials. The plant will not grow normally in acidified soil. If such a problem is present, liming of the soil should be carried out first.

If you want to grow arugula, you can go in two ways - sow seeds in the garden or first grow seedlings. In the second case, it is better to use peat pots. Seeds are sown in the last days of March. It is not necessary to dive young sprouts, therefore they are planted together with peat glasses. You should know that the plant can withstand a slight drop in temperature without problems. Freezing down to -5 degrees for arugula is safe. Optimum temperature for active plant growth is +18 degrees.

The plant loves loosened soil. The beds must be watered and weeded. Without proper moisture, the leaves will become rough and bitter. In order for the spicy-nut flavoring features to be fully manifested, one should not allow too dense placement of bushes of greenery. The intervals between the rows should be at least 20 cm, and the interval at planting should be 8-10 cm.The greens tolerate shading well, but it is better to plant it for more open areas that are well lit. Then the taste will be more pronounced.

The plant is able to concentrate nitrate and other compounds in green mass. Therefore, one should not be especially zealous with soil fertilization. This applies not only to nitrates, but also to organic feeding. The high content of essential compounds protects the plant from both diseases and pests. Therefore, you should not resort to special measures in this regard. Leaves and shoots can be harvested when the plants have reached a height of 10 cm. As the arugula grows, it can be harvested many times.

If there is a desire to grow eruka at home, then for these purposes it is more convenient to use small boxes, although ordinary ones are also suitable flower pots... The seeds are sown first. After growing up, the sprouts need to be planted. It is better to place only one plant in each pot. In the case of using wide pots, you can plant two shoots at a distance from each other. This is a light-loving plant, therefore it is better to put the pots on the windowsill or in the immediate vicinity of it. Arugula needs regular watering. After the flowering of the plant, the greens become rough and tasteless. To avoid this, emerging buds should be promptly cut off. So you can enjoy tasty and healthy greens at any time of the year.

Undoubtedly, each of us thinks about what he eats. We all want to get the most out of the foods we eat.

Do you know what arugula is and how is it eaten?

Arugula is very beneficial for the body.

Let's take a look at all the issues and find out how this greenery can be useful for us.

What is arugula?

Arugula or arugula is an Italian dandelion that is beneficial for its properties and a quick feeling of fullness. This plant was popular in ancient Rome.

The Greeks added it for the pungency of taste and for obtaining vitamins in many dishes.

Useful properties of arugula:

with regular consumption, arugula improves metabolism and the nervous system;
strengthens the immune system, helping the body fight harmful microbes;
helps prevent the further development of cancer;
for men it is a powerful aphrodisiac;
this plant is used to treat hematomas, corns, freckles and polyps in the nose;
helps to strengthen nails and hair;
improves skin condition;
helps in the treatment of ulcers and gastritis;
helps diabetics lower blood sugar levels;
strengthens the walls of blood vessels;
normalizes blood pressure;
helps to heal wounds and cuts, quickly heals abrasions.

You will learn more about arugula from the video:

What does arugula taste like? For everyone, this plant has its own taste, but basically for everyone it has a pleasant nutty aftertaste, with mustard, slightly spicy, with a pleasant aroma.

You may also be wondering what is it and how is it good for your health? What set of vitamins does it have and what benefits does it bring to the body?

Why is arugula bitter?

The main cause of leaf bitterness is the variety. It can also taste bitter due to age or overripe.

Young lettuce leaves have a mild, pleasant taste.

The season also affects bitterness. In summer, on hot days, the leaves accumulate bitterness. In spring, regardless of the variety, all lettuce leaves have a pleasant taste.

How is arugula useful and what does it contain?

The main benefit of arugula is its high content of vitamins:

Vitamin A;
Vitamin C, which is an antioxidant (helps build immunity);
Vitamin K;
The plant contains phytochemicals that help reduce the risk of cancerous tumors, stops the development of cancer;
Copper, calcium, manganese, iron, potassium and phosphorus;
It is a great source of iodine;
Charges the body with energy, increases efficiency, equalizes the balance of water and salt in the body.

More about useful properties ah arugula you will learn from the video:

Arugula contains trace elements:

Potassium 220 mg;
Calcium 77 mg;
Magnesium 40 mg;
Iodine 8 mg;
Iron 0.6 mg.

Arugula salad is a continuous benefit for the human body.

The calorie content of arugula per 100 grams is 26 calories.
The average price of arugula is 50 rubles.

How is arugula useful for women?

The plant has a number of beneficial properties for a woman's body:

The harm of this salad is negligible compared to its benefits.

However, it is worth paying attention to the following facts:

due to the high iodine content, you need to use arugula wisely and not overdo it;
it is important to pay attention to the ecology in which rucolla is grown;
in some, the plant can cause allergies, this is due to the high content of phytoncides;
arugula is not recommended for people who have kidney and liver problems;
it is not recommended to use arugula during pregnancy, as it has an adverse effect on the development of the fetus (for example, it can cause allergic reactions in a child).

Is arugula okay for a nursing mother?

You must immediately stop using if the baby has bloating and colic.

We'll have to refuse to take this greens at the time of feeding.

How they eat?

Now that we have figured out how arugula is useful, let's look at the next question: "How is arugula eaten?"
This plant has become an excellent addition to various salads, complex and heavy dishes. Greens always refresh the taste of a salad and give a wonderful aroma. Arugula is often served with fish and seafood.

Arugula is great for salads

Here are some recipes for delicious and healthy salads with arugula.

Arugula and shrimp salad

You will need:

arugula small bunch;
shrimp 400 grams;
cherry tomatoes 15 pcs.;
parmesan 50 grams;
olive oil 2 tablespoons;
2 tablespoons.

Recipe:

I recommend buying boiled and peeled shrimp for quick cooking. If you purchased boiled shrimp, then you just need to scald them with boiling water for readiness. If frozen, then pour the shrimp into a hot pan with the addition of oil. Fry for a few minutes and you're done;
Transfer the shrimp to paper napkins to get rid of the oil (the oil will be absorbed into the napkins in no time);
Wash tomatoes and cut in half;
Slice the parmesan into thin slices;
Now we will prepare the salad dressing. Pour balsamic and olive oil into a small container and mix them until smooth, add salt to taste;
Now, on a plate for serving salad, lay out the ingredients in a strict order: washed salad greens, shrimps and tomatoes, pour over everything with dressing, sprinkle with Parmesan.

Salad ready!

A detailed video recipe will help in preparing the salad:

Arugula salad with cherry tomatoes and mozzarella

You will need:

half a lemon;
ground black pepper;
olive oil 3 tablespoons;
cherry tomatoes 15 pcs.;
arugula 1 bunch;
1 tablespoon;
mozzarella cheese.

Cooking method:

Rinse and dry arugula;
Rinse cherry tomatoes and cut in half;
Cut the mozzarella cheese into cubes;
Preparing the dressing: mix the olive oil with soy sauce and lemon juice (salt, counter to taste);
We remove hard stems from arugula;
Put lettuce leaves on the dishes and add tomatoes, mozzarella, season, mix.

Salad ready!

See the detailed video recipe:

Arugula salad with chicken breast

You will need:

Chicken breast 300 grams;
A bunch of arugula 100 grams;
Tomatoes 5 pcs.;
Bell pepper 1 pc.;
Red onion 1 pc .;
Lemon 1 pc .;
Garlic - 2-3 cloves;
A couple of sprigs of mint (optional);
olive oil;
sesame seeds 2 tablespoons;
ground pepper.

Cooking method:

We wash chicken fillet and dry. We clean the garlic and crush it with a knife. We spread the chicken fillet, add salt, pepper, garlic and lemon juice, grind. We do the same on the other side of the fillet and leave to marinate for 15-20 minutes;
We wrap the fillets in foil and send them to a hot oven up to 200 degrees for half an hour;
After the fillet is ready, we take it out of oven and wait for it to cool down. After we cut it into pieces;
We clean and wash the onion, the mode in thin half rings;
My red pepper, half-and-half mode, clear of seeds, cut into cubes;
We wash the tomatoes and cut them into pieces;
Pour sesame seeds into a frying pan without adding oil and fry until golden brown;
We tear my arugula and put the leaves on a plate;
Add the previously prepared ingredients, lemon juice and olive oil on top. Stir and sprinkle with sesame seeds.

Salad ready!

This salad can be prepared a little differently, you will learn the details from the video:

Arugula salad with pine nuts

You will need:

shrimp 150 grams;
arugula 100 grams or one small bunch;
cherry tomatoes 200 grams;
mozzarella 125 grams;
pine nuts 40 grams;
olive oil 3 tablespoons;
lemon 1 pc .;
mustard.

Cooking method:

Wash cherry tomatoes, cut in half;
We wash the arugula and shake it from the water;
Cut the mozzarella into cubes;
We make the dressing: mix the olive oil and lemon juice, mix, add a little mustard and mix again;
Put arugula leaves, cherry tomatoes, shrimps (pre-boiled) on a plate;
Sprinkle with black pepper;
Put pine nuts on top.

Pine nuts perfectly set off the taste of arugula

Salad ready!

Arugula is not only a storehouse of useful substances for the human body, but also a wonderful basis for delicious salads!
Similar materials

Undoubtedly, each of us thinks about what he eats. We all want to get the most out of the foods we eat.
Do you know what arugula is and how is it eaten?

Arugula is very beneficial for the body.
Let's take a look at all the issues and find out how this greenery can be useful for us.

What is arugula?

Arugula or arugula is an Italian dandelion that is beneficial for its properties and a quick feeling of fullness. This plant was popular in ancient Rome.
The Greeks added it for the pungency of taste and for obtaining vitamins in many dishes.

Useful properties of arugula:

with regular consumption, arugula improves metabolism and the nervous system;

strengthens the immune system, helping the body fight harmful microbes;

helps prevent the further development of cancer;

for men it is a powerful aphrodisiac;

this plant is used to treat hematomas, corns, freckles and polyps in the nose;

helps to strengthen nails and hair;

improves skin condition;

helps in the treatment of ulcers and gastritis;

helps diabetics lower blood sugar levels;

strengthens the walls of blood vessels;

normalizes blood pressure;

helps to heal wounds and cuts, quickly heals abrasions.

You will learn more about arugula from the video:

What does arugula taste like? For everyone, this plant has its own taste, but basically for everyone it has a pleasant nutty aftertaste, with mustard, slightly spicy, with a pleasant aroma.

You may also be wondering what is it and how is it good for your health? What set of vitamins does it have and what benefits does it bring to the body?

Why is arugula bitter?

The main cause of leaf bitterness is the variety. It can also taste bitter due to age or overripe.
Young lettuce leaves have a mild, pleasant taste.

The season also affects bitterness. In summer, on hot days, the leaves accumulate bitterness. In spring, regardless of the variety, all lettuce leaves have a pleasant taste.
How is arugula useful and what does it contain?

The main benefit of arugula is its high content of vitamins:

Vitamin A;

Vitamin C, which is an antioxidant (helps build immunity);

Vitamin K;

The plant contains phytochemicals that help reduce the risk of cancerous tumors, stops the development of cancer;

Copper, calcium, manganese, iron, potassium and phosphorus;

It is a great source of iodine;

Charges the body with energy, increases efficiency, equalizes the balance of water and salt in the body.

You will learn more about the beneficial properties of arugula from the video:

Arugula contains trace elements:

Potassium 220 mg;

Calcium 77 mg;

Magnesium 40 mg;

Iodine 8 mg;

Iron 0.6 mg.

Arugula salad is a continuous benefit for the human body.

The calorie content of arugula per 100 grams is 26 calories.
The average price of arugula is 50 rubles.

How is arugula useful for women?

The plant has a number of beneficial properties for a woman's body:

The harm of this salad is negligible compared to its benefits.
However, it is worth paying attention to the following facts:

due to the high iodine content, you need to use arugula wisely and not overdo it;

it is important to pay attention to the ecology in which rucolla is grown;

in some, the plant can cause allergies, this is due to the high content of phytoncides;

arugula is not recommended for people who have kidney and liver problems;

it is not recommended to use arugula during pregnancy, as it has an adverse effect on the development of the fetus (for example, it can cause allergic reactions in a child).

Is arugula okay for a nursing mother?

You must immediately stop using if the baby has bloating and colic.

We'll have to refuse to take this greens at the time of feeding.
How they eat?

Now that we have figured out how arugula is useful, let's look at the next question: "How is arugula eaten?"
This plant has become an excellent addition to various salads, complex and heavy dishes. Greens always refresh the taste of a salad and give a wonderful aroma. Arugula is often served with fish and seafood.

Arugula is great for salads
Here are some recipes for delicious and healthy arugula salads.
Arugula and shrimp salad

You will need:

arugula small bunch;

shrimp 400 grams;

cherry tomatoes 15 pcs.;

parmesan 50 grams;

olive oil 2 tablespoons;

2 tablespoons.

Recipe:

I recommend buying boiled and peeled shrimp for quick cooking. If you purchased boiled shrimp, then you just need to scald them with boiling water for readiness. If frozen, then pour the shrimp into a hot pan with the addition of oil. Fry for a few minutes and you're done;

Transfer the shrimp to paper napkins to get rid of the oil (the oil will be absorbed into the napkins in no time);

Wash tomatoes and cut in half;

Slice the parmesan into thin slices;

Now we will prepare the salad dressing. Pour balsamic and olive oil into a small container and mix them until smooth, add salt to taste;

Now, on a plate for serving salad, lay out the ingredients in a strict order: washed salad greens, shrimps and tomatoes, pour over everything with dressing, sprinkle with Parmesan.

Salad ready!

A detailed video recipe will help in preparing the salad:

Arugula salad with cherry tomatoes and mozzarella

You will need:

half a lemon;

ground black pepper;

olive oil 3 tablespoons;

cherry tomatoes 15 pcs.;

arugula 1 bunch;

1 tablespoon;

mozzarella cheese.

Cooking method:

Rinse and dry arugula;

Rinse cherry tomatoes and cut in half;

Cut the mozzarella cheese into cubes;

Prepare the dressing: mix olive oil with soy sauce and lemon juice (salt, counter to taste);

We remove hard stems from arugula;

Put lettuce leaves on the dishes and add tomatoes, mozzarella, season, mix.

Salad ready!

See the detailed video recipe:

Arugula salad with chicken breast

You will need:

Chicken breast 300 grams;

A bunch of arugula 100 grams;

Tomatoes 5 pcs.;

Bell pepper 1 pc.;

Red onion 1 pc .;

Lemon 1 pc .;

Garlic - 2-3 cloves;

A couple of sprigs of mint (optional);

olive oil;

sesame seeds 2 tablespoons;

ground pepper.

Cooking method:

We wash the chicken fillet and dry it. We clean the garlic and crush it with a knife. We spread the chicken fillet, add salt, pepper, garlic and lemon juice, grind. We do the same on the other side of the fillet and leave to marinate for 15-20 minutes;

We wrap the fillets in foil and send them to a hot oven up to 200 degrees for half an hour;

After the fillet is ready, we take it out of the oven and wait for it to cool down. After we cut it into pieces;

We clean and wash the onion, the mode in thin half rings;

My red pepper, half-and-half mode, clear of seeds, cut into cubes;

We wash the tomatoes and cut them into pieces;

Pour sesame seeds into a frying pan without adding oil and fry until golden brown;

We tear my arugula and put the leaves on a plate;

Add the previously prepared ingredients, lemon juice and olive oil on top. Stir and sprinkle with sesame seeds.

Salad ready!

This salad can be prepared a little differently, you will learn the details from the video:

Arugula salad with pine nuts

You will need:

shrimp 150 grams;

arugula 100 grams or one small bunch;

cherry tomatoes 200 grams;

mozzarella 125 grams;

pine nuts 40 grams;

olive oil 3 tablespoons;

lemon 1 pc .;

mustard.

Cooking method:

Wash cherry tomatoes, cut in half;

We wash the arugula and shake it from the water;

Cut the mozzarella into cubes;

We make the dressing: mix the olive oil and lemon juice, mix, add a little mustard and mix again;

Put arugula leaves, cherry tomatoes, shrimps (pre-boiled) on a plate;

Sprinkle with black pepper;

Put pine nuts on top.

Pine nuts perfectly set off the taste of arugula
Salad ready!

Arugula is not only a storehouse of useful substances for the human body, but also a wonderful basis for delicious salads!
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