Arugula leaf

Arugula leaf is a green leafy vegetable, belonging to the Brassicaceae family, known for its distinctive, slightly spicy and bitter flavor, which adds a fresh and vibrant touch to various culinary preparations. Its crunchy texture makes it ideal for salads, sandwiches, pizzas, and as a garnish in various dishes.

Native to the Mediterranean region, especially Italy, arugula has been a staple ingredient in traditional European cuisine for centuries. Over time, its cultivation has spread to Latin America, where it has been incorporated into many local recipes.

Properties: Arugula leaf is rich in vitamins A, C, and K, and also contains minerals such as calcium, iron, and potassium. It is low in calories and high in antioxidants, making it an excellent choice for healthy diets and for improving digestion and strengthening the immune system.

In different Hispanic American countries, arugula is also known by synonyms such as arúgula (in Mexico and other countries), rúgula, or simply rúcula. Regardless of the name, its use in the kitchen remains constant, adding flavor and nutritional value to recipes.