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Vitamin C, fiber, low calorie, antioxidant
CALORIES
GI
POTASSIUM
FIBER
Selected: 100 g
22
KCAL / 100G
Carbs
3.2g
· 55%
Protein
1.7g
· 29%
Fat
0.4g
· 16%
Fiber
1.6g
Vitamins
Vitamin K
120µg · 100% DV
Vitamin C
18mg · 20% DV
Folate
70µg · 18% DV
Vitamin A
120µg · 13% DV
Minerals
Calcium
120mg · 12% DV
Potassium ⭐
330mg · 10% DV
Iron
1mg · 6% DV
Magnesium
22mg · 5% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
NOVA 2
Minimally Processed
1. Unprocessed
2. Minimally Processed
3. Processed
4. Ultra-Processed
NOVA classifies foods into 4 groups by industrial processing. NOVA 1 (unprocessed) is the healthiest.
No known major allergens
Vegan
✓ Suitable
Vegetarian
✓ Suitable
Gluten-Free
✓ Suitable
Dairy-Free
— Not suitable
Mediterranean
✓ Suitable
Paleo
✓ Suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
— Not suitable
Low FODMAP
— Not suitable
SATURATED
0.07g
MONOUNSATURATED
0.09g
POLYUNSATURATED
0.06g
Omega 6:3 ratio 0.5:1
Below the ideal 4:1 — a good omega balance.
Arugula naturally has a peppery, slightly bitter flavor, which can become stronger in more mature leaves. Choosing young, fresh leaves and dressing the salad just before serving can make the flavor seem milder.
You can wash and dry the arugula thoroughly and store it separately from the tomatoes. Add olive oil, lemon juice, vinegar, and salt only right before serving to prevent wilting and excess liquid.
An undressed salad is best within about one day when stored in an airtight container. Once dressed, it softens quickly and is best eaten the same day.
Freezing is not recommended because arugula becomes limp after thawing and tomatoes lose their firm texture. This salad is best made and eaten fresh.
Add lemon juice or other acidic dressings shortly before serving. If added too early, the arugula can wilt and the tomatoes may release more juice.
It pairs especially well with grilled fish, chicken, bean dishes, and egg-based meals. Its bright, peppery flavor helps balance richer or more savory foods.
Water left on the leaves dilutes the dressing and makes the salad turn soggy faster. A salad spinner or clean kitchen towel helps keep the leaves crisp.
Feta, mozzarella, or Parmesan can complement arugula's peppery flavor and make the meal more satisfying. Since many cheeses are salty, reduce added salt in the dressing.
On its own, it is better viewed as a light side dish than a complete post-workout meal. Pair it with a protein-rich food such as yogurt, eggs, chicken, fish, or beans for a more substantial recovery meal.
Arugula is a leafy green that contains vitamin K, so people taking warfarin or similar medicines should avoid sudden major changes in how much they eat. A consistent intake pattern and guidance from a healthcare professional are important.
Ask the AI nutrition coach — calories, portions, alternatives and more, answered in seconds in the app.
Nutrition data compiled from USDA FoodData Central and scientific sources.