Wannan ciyawar tana da ƙanshin mustard mai ƙamshi da bayanan nutty a kan bakin. Arugula yana iya ba da kowane irin dandano na musamman, kuma yana da matukar taimako, don haka dole ne a haɗa shi cikin menu na yau da kullun.
Ana samun Arugula a cikin watan Mayu, amma mutane da yawa sun koyi yadda ake shuka shi akan taga - yana da kyau, dacewa, kuma mai amfani.
Fa'idodi masu amfani
Arugula ya ƙunshi alkaloids, flavonoids, bitamin K, C, b, A. Yana da wadatar iodine, baƙin ƙarfe, potassium, alli, magnesium. Amma duk da haka ya ƙunshi malic acid, citric acid, mustard oil, steroids.
Arugula yanada kyau ga masu fama da gyambon ciki ko ciwon ciki domin yana karfafa bangon ciki.
Vitamin K yana taimakawa wajen warkar da raunuka yayin da yake inganta haɓakar jini.
Arugula ingantaccen kayan abinci ne, yana inganta metabolism, yana da kyau musamman ga mutanen da sukayi niyyar rasa extraan ƙarin fam saboda yana ba da jin daɗin ƙoshin lafiya.
Wannan ciyawar magani ce mai kyau don rigakafin cututtukan rashi. Kuma yana rage cholesterol a cikin jini.
Arugula mai ma samfuri ne mai mahimmanci, banda gaskiyar cewa ana amfani dashi sosai a dafa abinci, ya sami aikace-aikace a cikin kayan kwalliya. Misali, masks da man arugula suna karfafa gashi kuma suna hana zubewar gashi.
Yadda za'a zabi arugula
Siyan arugula, yana da mahimmanci a zaɓi ba gaɓaɓɓun ganye ba ya kamata su zama tsintsaye, sabo, kuma masu launi iri ɗaya. Girman ganye yana taka muhimmiyar rawa a cikin ɗanɗanin arugula. Thearamin ganye, arugula ya fi ɗaci.
Inda zaka kara
Yi amfani da arugula sabo ko karawa zuwa salati. An saka shi a sandwiches, pizza, da biredi. Yana tafiya dai-dai da naman nama da na taliya.
Ari game da fa'idodin lafiyar arugula da lahani da aka karanta a cikin ko babban labarin: