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Baby Arugula
Baby Arugula
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Baby arugula leaves are young, tender greens harvested early in the growth stage of the Eruca sativa plant. These leaves are small and delicate, with a distinctively lobed or serrated shape that gives them a wild, leafy appearance. Their color is a vibrant, deep green, and their thin, flexible stems are soft and fully edible. Compared to mature arugula, baby arugula is more tender and has a milder bite, making it especially suitable for raw preparations.
Nutritionally, baby arugula is highly beneficial despite its low calorie content—typically around 20 to 25 kcal per 100 grams. It is rich in vitamin K, which plays a vital role in blood clotting and bone health, and provides good amounts of vitamin A and vitamin C, both of which support the immune system and protect against oxidative damage. Arugula also contains calcium and potassium, contributing to bone strength and cardiovascular function. As a member of the brassica family, it contains glucosinolates—natural compounds with potential anti-inflammatory and cancer-protective properties. Additionally, it offers dietary fiber and a modest amount of folate, important for cellular function and development.
From an organoleptic standpoint, baby arugula has a characteristic peppery, slightly spicy, and nutty flavor that sets it apart from other leafy greens. Its taste is bold yet more subtle than that of mature arugula, with a sharpness that awakens the palate without overpowering other ingredients. The texture is soft and tender, with a slight crispness that adds freshness to raw dishes. Its aroma is pungent and herbaceous, with a distinct mustard-like quality. Baby arugula is commonly used in salads, sandwiches, and as a garnish, and it also pairs well with fruits, cheeses, and balsamic dressings due to its zesty flavor profile.
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