Arugula

Nutritional Information
Excellent source of vitamin A, vitamin C, vitamin K and folate. Good source of calcium and magnesium.

What To Look For
Look for small, soft leaves. (The bigger the leaves are, the more peppery and hot they become.)

Easy Storage and Preparation
Will keep for 1 or 2 days if refrigerated. Discard the long stems. Wash well in several changes of water to remove any dirt. Dry well.

Best Uses
Often used in salads. Its warm flavor is good with olives, hard-cooked eggs, grilled onions, and salty cheeses. Use vinaigrettes with strong acids, such as sherry vinegars, lemon juice, or aged red wine.

Recipes
Tuna and White Bean Salad
Arugula Mushroom Salad
Vegetarian White Beans with Garlic and Arugula




Summer Fruits and Vegetables
Other Vegetables


Arugula
Avocados
Beans, Green
Beans
Beets
Collards
Corn
Cucumber

Eggplant
Garlic
Kohlrabi
Mushrooms
Okra
Onions
Peas, Sugar, Snap
Peppers

Potatoes
Shallots
Squash, Summer
Swiss chard
Tomatoes
Zucchini
see also:  Summer Fruit Guide
Fall Vegetable Guide | Fall Fruit Guide
Winter Vegetable Guide | Winter Fruit Guide
Spring Vegetable Guide | Spring Fruit Guide
 
related links:  FDA's Tips for Handling Fresh Produce



NOTE:
An excellent source contains more than 20 percent of the Daily Value for that nutrient. A good source contains between 10 and 19 percent of the Daily Value.

   Source: Copyright 2000 by Ellen Haas.
From the book "Great Adventures in Food" By Ellen Haas.
Used with permission of St. Martin's Press, LLC.

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