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Promotes bone health and contains calcium. Arugula has vitamin A, vitamin C, vitamin K, iron, magnesium, potassium, phosphorus, and manganese. Provides folate, a (B) vitamin that supports healthy blood and cellular development. Enjoy raw or cooked, it contains eight times the amount of bone healthy calcium; five times the vitamin A, vitamin C, and vitamin K; four times the iron-essential in the making of red blood cells for oxygen to transport in the body, the same amount as in iceberg lettuce. It has a robust, mustardy and peppery flavor. Arugula has not always been in the spotlight and is used as a leafy green salad, but as a cruciferous veggie, along the lines of broccoli, cauliflower, and cabbage. Arugula supports immune function and keep cells from going haywire. Eating gently cooked arugula provides some perks such as, to absorb more carotenoids and other certain nutrients than it does eaten raw. You can serve arugula with a little healthy fat, such as extra virgin olive oil or extra virgin coconut oil; regular coconut oil works just fine. Arugula is found to be better absorbed when slightly cooked/eaten with a little healthy fat (Extraordinary Health Vol. 16 (2012)).
Fitness and Health