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Arugula is a lesser known cruciferous vegetable that provides many of the same benefits as other vegetables of the same family, which include broccoli, kale, and Brussels sprouts. The nutrients in arugula help the body’s cardiovascular, nervous, and digestive systems work properly, and offer other health benefits as well. 


Decreases Cancer Risk 

For decades, research has shown that consuming a larger amount of cruciferous vegetables is associated with a decreased risk of developing cancer, particularly lung and colon cancers. The beneficial compound in cruciferous vegetables, glucosinate, can be degraded by cooking. Since arugula is rarely cooked, you get more glucosinate when you eat it. 


Boosts Bone Health 

Because of its high vitamin K content, arugula improves bone health through improved calcium absorption and contributes to the prevention of osteoporosis.


Reduces Diabetes Complications 

Leafy green vegetables such as arugula contain alpha-lipoic acid, an antioxidant that may especially benefit people with diabetes. This compound promotes lower glucose levels, increases insulin sensitivity, and prevents oxidative stress-induced changes.


Lowers Heart Disease Risk 

A review of several studies on leafy green and cruciferous vegetables found a nearly 16% reduced incidence of cardiovascular disease in people who consumed more of these veggies.

All in all, Arugula is a peppery leafy green that provides many of the same health benefits as other cruciferous vegetables. It has a high nutrient content and makes an excellent and healthful addition to most diets. 


Feature image via Pinterest

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