A Blend of Benefits
Kale and beets are two awesome sources of nutrition that have gained a good amount of limelight these days. Kale, often coined as a superfood, is a standout green leafy vegetable that offers as a source of vitamins K, A, and C as well as iron, calcium, potassium, fiber and more. Beets have become attractive to athletes looking for a competitive edge. Beets are gaining popularity as a natural source of nitrates linked to improved oxygen delivery and stamina. Both kale and beets are “super” for individual reasons, but what if we could combine the best of both worlds?
Believe it or not, arugula is in a sense a blend of the standout qualities of kale and beets. Similar to kale, arugula is in the green leafy vegetable family and offers as a source of vitamins K, A, and C as well as iron and calcium. An added benefit of eating this green leafy is that it contains less oxalate compared to some of the other green leafy vegetables, allowing the body to better absorb the calcium it carries. While kale is a low nitrate food, arugula tops the chart in nitrates, even exceeding the nitrate content of beet juice.
Why not add more arugula to the diet?
If you are new to arugula you may be caught off guard by the pepper taste. It’s easy to add a cup of kale or spinach to a smoothie with little notice. A cup of fresh, mature arugula in a fruit smoothie will have quite a peppery note.
Baby arugula can be a great starting point for working arugula into the diet. Baby arugula has a much more mild pepper flavor compared to mature arugula. It’s an easy addition to salad, a pasta dish, stuffed pita, or (a personal favorite) pizza topping!
Recipe: Arugula Beet Salad