The Rucula and its Properties

The rucula whose scientific name is Eruca sativa, is a green leafy vegetable that comes from Asia and has a slightly bitter taste. At present in very consumed in the Mediterranean and is used in salads.

The rucula is a source rich in vitamins A and C, as well as calcium, because its spicy flavor is used as a natural seasoning giving a delicious taste to food, it can be used raw or cooked and it can even be added to soups.

Properties of the Rucula:

• The rucula leaves are a rich source of beta-carotenes, which helps maintain eyesight and reduces the risk of developing eye diseases.

• The rucula is a beneficial food that is recommended to combat anemia because it has a high content of vitamin C, which makes it easier to assimilate iron.

• Its consumption is recommended in pregnant women due to its high content of folic acid.

• It is recommended as a depurative of organisms, since it has a detoxifying action.

• It has diuretic effects and is recommended in cases of fluid retention.

• Due to its anti-inflammatory action, the rucula is usually used as a poultice in inflamed areas and salads or infusions in cases of ulcers or burning of the stomach.

• Contains fiber, which helps combat constipation and facilitate intestinal transit.
  • It is used as a dewormer.

• In addition to provitamin A, iron, magnesium, potassium, the rucula contains glucosinate, which is a component used to fight some types of cancer such as pancreatic cancer, breast cancer, colorectal cancer and is also responsible for the slight taste Spicy rocket.

For all these properties and their great advantages for our body, the arugula is a vegetable that can not be missing in our daily diet.