Arugula or Eruca sativa is an annual, leafy green that belongs to the Brassicaceae family of plants. Despite its lettuce like appearance, Arugula is a close relative of cabbage, kale, mustard greens and cauliflower. This Mediterranean native has a sharp, spicy flavor profile and is a commonly found in Italian, Slovenian, Egyptian, and West Asian, Northern Indian, and Brazilian cuisines.
Medicinal Uses through History:
Arugula appears in Greek and Roman medical lore as an aphrodisiac, diuretic, and a way to restore sight. There have been some records found that indicate arugula was used to treat survey in sailors and administered to those with stomach pains and heartburn in the form of brewed tea. In ancient China arugula and dandelion were considered an effective way of detox and were said to contribute to healthy liver function.
Much like the rest of the cruciferous family, arugula is high in vitamin C, A, K, folate and potassium, fiber, phytonutrients, and other antioxidants. Some research suggests that many of the phytonutrients (indoles, thiocyanates, and isothiocyanates, sulforaphane) found in arugula have been linked to cancer prevention.
di-indolyl-methane (DIM) a compound derived from digestion of indole-3- carbinol found in arugula and other cruciferous vegetables has anti-bacterial and anti-viral properties. Some research suggests that DIM may have beneficial effects against Human Papilloma Virus (HPV) of the cervix. However, the study is inconclusive at this time.
Foods rich in Vitamin C help boost immune function, lower cancer risk, improve iron absorption, and help protect cells from free radical damage. Vitamin A found in arugula functions as an antioxidant and an anti-inflammatory agent and promotes retinal, skin, mucous membrane, teeth, and skeletal health. Arugula contains a significant amount of B-complex vitamins (thiamine, niacin, B-6, riboflavin) which are crucial to cell health and proper metabolic function. Another key nutrient found in this leafy green is Vitamin K. 100 g of arugula contains nearly 90% of daily value of Vitamin K which is important for bone health.
Choose Your Arugula:
- Look for crispy bright green leaves
- When picking arugula, avoid collecting from flowered plants as the leaves become bitter
- Store in the refrigerator at relatively high levels of humidity.
Cooking With Arugula:
Arugula is best consumed raw or lightly wilted. Try arugula in a salad, on your turkey burger, or as an addition to your smoothies or juices. In some parts of Italy arugula is used as a pizza topping. It is added right after the pizza is out of the oven to prevent significant wilting.
Wood R (1999). The new whole foods encyclopedia: a comprehensive resource for healthy eating. New York: Penguin/Arkana. ISBN 0-14-025032-8.
Cabbage is a leafy green, annual vegetable that is closely related to broccoli, Brussels sprouts, and cauliflower. There are a number of cabbage plant varieties, the most popular of which is the smooth-leafed, firm, green cabbage. There are two other common varieties of cabbage: red and savoy. Red cabbage is a smooth-leafed, firm, deep purple in color with a strong flavor profile. Savoy cabbage on the other hand has a “ruffled” leaf, yellow-green in color, and has a mild flavor profile and softer texture.
Throughout the centuries, cabbage has been used as food and as medicine. Cabbage plants were introduced into European cuisine around 600 B.C. by migratory Celtic tribes and became a dietary staple shortly thereafter. Currently, Russia is leading the charts with the highest consumption of cabbage per capita with Belgium, Netherlands, and Spain coming in as close seconds.
Cabbage as Medicinal Herb:
Because of its high antioxidant and fiber count, cabbage has been used as medicine by many cultures. The Ancient Greeks recommended the use of cabbage leaves as a laxative, cabbage juice to treat poisonings, and help heal bruising. The Romans and Egyptians used cabbage as an anti-hangover cure and a method to prevent drunkenness.
In the early 20th century, cabbage leaves were used to treat ulcers and abscess. Some scientific evidence suggests that certain properties found in cabbage leaves can reduce the pain of engorged breasts (during lactation), and extend the duration of breast feeding by increasing milk production. Other scientifically unsupported uses of cabbage in medicine include the treatment of rheumatism, sore throat, hoarseness, appendicitis, pneumonia, removal of warts and boils, and treatment of mild depression.
Cabbage, much like most of cruciferous vegetables, is a great source of beta-carotene (Vitamin A), vitamin C, fiber, and antioxidants. However, unlike most cruciferous vegetables, cabbage boasts impressive levels of polyphenols, an antioxidant in the phytonutrient category.
Phytonutrients are organic components of plants. The term itself derives from the word phyto meaning plant. Although these organic components are not necessary for a person to survive, scientists believe that consumption of phytonutrients can prevent certain cancers and help with minimizing the effects of our toxic environment. Phytonutrients serve as very powerful antioxidants and help enhance immune response, regulate estrogen metabolism, aid in DNA repair caused by exposure to carcinogens, as well as effectively activate a detoxification enzyme (cytochrome P450 and Phase II enzyme system) to remove carcinogenic byproducts of the metabolic process.
Polyphenols are one of the major groups of phytonutrients and are found in a variety of plants such as onion, cranberries, tea, red grapes, grape juice, strawberries, apple, raspberries, blueberries, red wine, cabbage, and nuts. Polyphenols can be divided into two categories: flavonoids and non-flavonoids. Flavonoids are the most extensively studied polyphenols in conjunction with metabolism and cancer prevention.
With that being said, even white cabbage has incredible high amounts of polyphenols (50 milligrams per ½ cup). Red cabbage can arguably be even more effective in terms of delivering a higher concentration of antioxidant and detoxifying nutrients per ½ cup. Red cabbage contains high concentration of flavonoids known as anthocyanins (a very powerful antioxidant that is found in blueberries, Okinawan sweet potatoes, cherries, and other purple colored fruits and vegetables). In addition to having antioxidant qualities, anthocyanins are also an extremely effective anti-inflammatory.
Because of its anti-inflammatory properties, cabbage juice has been used for centuries to treat stomach ulcers. Recent evidence suggests that cabbage can contribute to overall health of intestinal lining and stomach by regulating bacterial population, reducing inflammation, and regulating bowl movement.
In addition to antioxidants and anti-inflammatory properties, cabbage also contains an impressive concentration of glucosinolates.
Glucosinolates are organic compounds that contain sulfur and nitrogen. Yes, glucosinolates are the reason why your house starts smelling “sulfurey” when you cook your favorite cabbage dishes. Glucosinolates are converted to isothiocyanate compounds which in turn can be very effective in prevention of a number of colorectal cancers.
Different varieties of cabbage contain different amounts of glucosinolates. Savoy cabbage, for instance, contains high concentrations of sinigrin, a glucosinolates that has received a lot of attention in recent years as a cancer prevention chemical.
Although the research on cancer prevention is still on going, adding at least one serving of cabbage to your daily consumption of vegetables can prove to be beneficial for your weight loss and overall health.
Choosing the Perfect Head:
When choosing your cabbage, make sure that the head is firm, bruise free, and has bright, crispy, colorful leaves.
Avoid buying precut cabbage. Once the cabbage is cut it begins to lose some of the essential vitamins and minerals. If you have to store some of the cabbage (that you precut) you should try to use it within a couple of days.
Keep your cabbage cold by placing it in the refrigerator or in a cellar. This will help keep your cabbage fresher longer as well as slow down the breakdown of vitamin C.
Green, Red, and White cabbage will usually keep for up to 2 weeks in the refrigerator, while Savoy cabbage should be consumed within a week, and Bok Choy within a few days.
According to some scientists, steaming the cabbage promotes better release of nutrient. Although that might be true, we find that steaming cabbage turns it into an awful mess and produces less than appetizing aromas. We recommend that you sauté, pickle, of consume your cabbage raw. Additionally, you can add your cabbage to soups and stir fries.
Kushad MM, Brown AF, Kurilich AC, et al. Variation of glucosinolates in vegetable crops of Brassica oleracea. J Agric Food Chem 1999 Apr;47(4):1541-8. 1999. PMID:13320.
Whether you are a fit for life kind of person or are just starting out on your journey, you have probably heard about sweet potatoes. But what makes the sweet potato so popular among the fit community? Why should we introduce it into our diet?
Sweet potato is indigenous to Central America and made it into European diet after Christopher Columbus came back from his journey to the New World. There are over 400 hundred different varieties of Sweet Potatoes grown all over the world and the variety are largely dependent on the climate. Climate, soil composition, and genetic makeup will influence the nutrient composition and color of the sweet potato variety.
Sweet potatoes of all varieties are rich in Vitamin C, B6, and A, manganese, potassium, iron and fiber content. Apart from rich nutritional value, sweet potatoes can also help regulate blood sugar, decrease soft tissue inflammation, and according to some studies, contain significant antibacterial and anti-fungal properties.
Different varieties of sweet potatoes are packed with antioxidant nutrients like beta-carotene and anthocyanin (cyanidins and peonidins).
Orange colored sweet potatoes are full of carotenoid pigments which is what gives the sweet potato its distinctive orange color and sweetness. Some studies show that sweet potatoes are a better source of bioavailable beta-carotene than some green leafy vegetables such as kale, collards, and spinach.
Beta- carotene is an antioxidant and a precursor to Vitamin A, also known as retinol. Retinol is a substance that is essential for maintaining retinal, skin, mucous membrane, teeth, and skeletal health.
Purple-fleshed sweet potatoes are high in an antioxidant known as anthocyanin. This is also the compound that gives blueberries, grapes, purple cabbage and the Okinawan Sweet Potato its purple color. However, the concentration of anthocyanin is nearly 150% greater in the Okinawan Sweet Potato than it is in blueberries, the antioxidant powerhouse.
Some studies show that a diet rich in cyanidins and peonidins can potentially lower the risk or mitigate the damage done by heavy metals and other oxidants in the digestive tract.
Select and Store
When choosing sweet potatoes, make sure that they are firm and free of damage. Avoid those that are stored in the refrigerator section of the grocery store as lower temperatures negatively affect the taste.
Keep your sweet potatoes out of the fridge and in a cool dark place. Usually, sweet potatoes can be stored for up to 10 days or longer.
- Boil, mash, and combine with walnuts, raisins, and a touch of agave syrup or honey.
- Shave thin using a mandolin, spray with olive oil, and season with salt or Cajun seasoning. Broil for -5-10 minutes to make Sweet Potato Chips.
- Boil, mash, season with herbs of your choice.
- Cut into fires, coat in coconut oil and bake at 350 F for 10 minutes.
- Sweet potatoes can be added to baked goods, desserts, and other dishes where a little bit of sweetness can go a long way.