|
|
|
|
|
|
|
A Mediterranean plant, with green, multiple-lobed leaves, belonging to the mustard family and commonly used as a salad green. It has a hot, peppery, sharp taste and is a very popular ingredient for Italian dishes. The seeds of the plant are used for flavoring oils, while the greens are good complements to salads, soups, sandwiches, and a variety of pasta and vegetable dishes. For substitute greens, use chicory, Belgian endive, escarole, radicchio, watercress, young spinach greens or young mustard greens. Arugula is also known as arrugula, Italian cress, rugola rugula, rocket lettuce or rocket greens, roquette, and rucola.
|
|
|
 |
|
|
|
|
|
|
|
|
USDA Nutrition Facts |
|
|
| Serving Size 1 leaf |
|
|
|
| Calories 25 |
|
| Protein 2g |
|
| Total Fat 0g |
|
| Total Carbohydrates 3g |
|
| Dietary Fiber 1g |
|
| Sugars 2g |
|
| Potassium 369mg |
|
| Sodium 27mg |
|
| Cholesterol 0mg |
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
| Reproduction in whole or in part without written permission is strictly prohibited. |
| © Copyright 2010 Tecstra Systems, All Rights Reserved, RecipeTips.Com |
|
|
|
|
