Why Arugula Is A Gastroenterologist’s Favorite Leafy Green
Arugula is a kind of cruciferous bitter green, which, in line with Singh, “[makes it] good with digestion and bloating.” Cruciferous greens help the intestine with fiber and prebiotics, which nourish its good micro organism. Analysis means that when prebiotics are combined with probiotics, the latter is more likely to survive and flourish within the intestine. What’s extra, leafy greens have been proven to help coronary heart well being, because of their nitrate content material—which may support healthy blood pressure levels and cardiovascular function.
Along with intestine well being advantages, Singh lauds arugula as “a supply of calcium, potassium, folate, and completely different sorts of nutritional vitamins,” together with vitamin C for immune well being, vitamin K for coronary heart well being, and vitamin A for immune, eye, pores and skin, and reproductive well being.
Along with these well being advantages, Singh appreciates arugula barely peppery taste. “I really like including it onto a salad or mixing it on any type of dish,” he says. “It provides a bit of spice to your meals, a bit of flare to it. Folks say, ‘Oh, my salad is monotonous,’ nicely, do one thing completely different. Put some cilantro in there, put some arugula in there, and rapidly you are consuming one thing completely different, though it is actually nonetheless a salad.” (For what it is value, Singh touts cilantro as one other gut-healthy staple; he even calls the spicy garnish a “super-herb.”)