Arugula is a leafy green that is commonly added to salads. It is usually eaten raw or lightly cooked because it wilts easily. It provides a sort of peppery flavor and is more pungent than most leafy greens.
Eat Your Greens
Leafy greens are generally good for you, so if you like the flavor that arugula provides, by all means, pile them on top of your salad. Arugula in particular is an excellent source of folate (an important B vitamin) and vitamin C and calcium. Like most other leafy greens, arugula is very low in carbohydrates and contains so much fiber that it can be considered a “freebie” for those who are trying to minimize their carbohydrate intake.
A Summer Veggie
Arugula even made Mark Sissons list of the Top 10 Summer Vegetables.