As a salad, or the addition to soups and stews , rocket used in many world cuisines. In addition to the distinctive taste, it is an excellent antioxidant, and is embellished with numerous medicinal properties. Arugula salad and an excellent natural remedy: as an antibiotic and antioxidant.
Rocket is rich in vitamin C, carotene, vitamins B -complex, pectin, calcium, phosphorus, iron, magnesium, potassium and copper!
Although the benefits of world cuisine for decades, arugula in the last few years has become a real hit in the local diet. It is a Mediterranean green grass, plant from the family of broccoli, cabbage, kohlrabi, kale …
It has a mildly bitter taste and unlike wild, cultivated rocket is larger and is not bitter. It is rich in vitamin C, carotene, vitamins B -complex, pectin, calcium, phosphorus, iron, magnesium, potassium and copper. It consists mainly of water and has a lot of carbohydrates and proteins. It contains active ingredients that have anti-cancer properties, a positive effect on the health and reduce the risk of many diseases. Rocket is especially important in the prevention of breast cancer.
What lens rocket – This plant has many medicinal properties. Experts point out that the rocket keeps the heart, reduces the risk of many diseases and contains substances that have anti-cancer properties. It is considered a natural antibiotic, regulates digestion, used to treat ulcers, osteoporosis, chronic constipation, colds and coughs. Moreover, rocket purifies the blood, promote the treatment of diseases of the liver and reduces the risk of breast cancer. Regardless of which has a specific taste, it is best to be consumed fresh, in salads, although it preserves the medicinal properties even cooked.
How to use a rocket in the kitchen – Rocket is present in markets from May to October, and its dark green color of leaves indicates that the freshly harvested. It is best to use immediately after purchase, because standing is losing nutrients, especially vitamin C. Keep in the fridge, in a sealed vessel, no longer than three days.
RECIPE: Salad with rucola
- 1 small head green lettuce (or iceberg lettuce and half serrated lettuce)
- 1 head of radicchio
- 100 g arugula
- 1 tablespoon balsamic vinegar
- 2 tablespoons cold- pressed olive oil
- sea salt
- 50 g grated Parmesan cheese.
How to make “miso dressing” salad …
Preparation: Wash and chop lettuce, radicchio and arugula, salt, pour the oil, vinegar and sprinkle all salad with Parmesan cheese.