Arugula microgreens with a spicy, nutty-mustard taste inherent in fresh arugula are versatile ingredients used for eating, as well as in the form of decoration for many dishes.

Young and juicy sprouts of microgreen are added to vegetable salads, layered on sandwiches, and mixed with fried potatoes.

Fragrant greens go well with meat, fish, seafood, legumes, cheeses, and nuts. It is used as a filling for pizza, pancakes, and pasta, as well as added to salad mixes and soups.

The combination of this superfood with shrimp, cheese, and pear will be especially tasty.

Nutritional value

100 g of tender young sprouts contains:

• fats - 0.7 g
• carbohydrates - 2 g
• proteins - 2.5 g;
• vitamins: A, B1, B2, B6, B12, C, E, K, PP;
• trace elements: calcium, iodine, selenium, zinc, iron, copper, sodium;
• essential oils;
• fatty omega acids.

Benefits of microgreen arugula

Vitamin and very tasty greens with a delicate but crispy texture should become an everyday component on your table because it has many advantages:

• an environmentally friendly product with low-calorie content;
• saturation with vitamins, minerals, and nutrients;
• juiciness and spicy taste;
• the versatility of use in cooking;
• availability all year round;
• positive effect on the digestive system boosts immunity;
• normalizes blood sugar and cholesterol levels.

Microgreen arugula with a tart pronounced spicy taste is food for true gourmets and those who adhere to a healthy diet.