Arugula, which is indispensable for salads in Turkish cuisine, is one of the important herbs that can be added to various dishes with its aromatic smell and taste, and also has many health benefits.

The green leaves of arugula, which belongs to the cruciferous family, are mostly used in salads and consumed as a garnish. Arugula, which is popular in Mediterranean Region countries, has started to be consumed in the USA and other European countries for the last ten years.

Arugula with green leaves and a bitter taste is rich in vitamin C. In addition to Vitamin C, various minerals, glucosinolate, calcium, folate and vitamins A, K and P are also the active ingredients of Arugula. 100 grams of arugula is enough to meet almost the entire daily vitamin K requirement of a person.