Arugula

Arugula is a concentrated source of calcium, potassium, folate, vitamin C, vitamin K1, and beta-carotene. Arugula is low in oxalates, making its minerals more bioavailable than those in high-oxalate greens. Arugula contains glucosinolates associated with reduced tumor formation and support of detoxification pathways. Arugula has been used as an aphrodisiac since Roman times, though modern scientific evidence is limited to a single mouse study. Beta-carotene converts to active vitamin A at a very low and largely insignificant rate, but carries independent biological value as a carotenoid. Arugula belongs to the cruciferous vegetable family, alongside broccoli, kale, and Brussels sprouts. Arugula's naturally complex peppery, spicy, hot, and sweet flavor makes it a self-sufficient salad base requiring minimal additions.