Arugula versus Other Leafy Greens

It can be difficult to tell whether foods are actually nutrient-dense and which ones are riding a wave of green-washed marketing in today's superfood world. Arugula, like many other Brassicaceae leafy plants, is high in micronutrients that have immediate health benefits. When choosing vegetables, LiveStrong suggests starting with the Aggregate Nutrient Density Index (ANDI). ANDI determines a food's individual health rating score by weighing its nutritional content against the number of calories it contains. Arugula, with a score of 604 out of 1,000, is in the top ten of the index healthy and delectable.

Apart from the health benefits of arugula, the flavor and adaptability of this herb make it one-of-a-kind and unrivaled dining option. In salads where spinach, kale, or Swiss chard are too harsh, arugula shines. Arugula retains its texture in situations where a lighter green is desirable, whereas lettuce wilts. When mustard greens or collards are too strong, arugula adds layers of flavor, and the ways to prepare it are as varied as the flavors.