40 Arugula Health Facts Salad Rocket Nutrition Facts CalorieBee
When it comes to selecting greens for your salads, sandwiches, or other dishes, the choice may be more complex than just spinach versus lettuce. Various types of greens, like dandelion and arugula, come loaded with unique flavors and health benefits. Let's delve into the health and nutritional differences and insights of these two leafy greens: […]
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Arugula vs. Dandelion greens, cooked, boiled, drained, without salt — In-Depth Nutrition Comparison. Compare Arugula to Dandelion greens, cooked, boiled, drained, without salt by vitamins and minerals using the only readable nutrition comparison tool.
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Both arugula and dandelion are slightly bitter and earthy, but dandelion leaves are a bit more bitter than arugula. Arugula leaves tend to have a lightly pungent flavor, while dandelion leaves may remind you of endives. Dandelion leaves are sharp, and have long leaves with triangular sections that stick out like jagged teeth.
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Arugula (Eruca sativa) is a popular salad green. However, it's not lettuce - it is actually a member of the brassica family, which also includes cruciferous vegetables like mustard greens, cabbage, and broccoli. Arugula, also known as rocket, rucola, or roquette, is native to the Mediterranean region. As such, it has long been a mainstay of.
Arugula vs. Dandelion greens — InDepth Nutrition Comparison
**Arugula vs Dandelion Greens: Culinary Uses** In the kitchen, arugula is a versatile ingredient that can be used in salads, pasta dishes, sandwiches, pizzas, and more. Its peppery flavor provides an unexpected punch and depth to any dish. Arugula pairs well with various ingredients like Parmesan, lemon, tomatoes, garlic, and olive oil.
Chicory vs. Dandelion greens — InDepth Nutrition Comparison
Today we're taking a nose dive into the salad bowl with a half-dozen varieties of dark leafy greens. These plants come from a few different plant families -- arugula, kale, and collards are Brassicas, spinach and chard are in the Amaranth family, and dandelion is from the family Asteraceae -- but they share certain essential characteristics in the kitchen: all can be enjoyed raw or cooked, and.
Dark green leafy vegetables, herbs. Spinach, Dandelion green, broccoli
Nutritional Considerations. Both arugula and dandelion greens offer valuable nutrients. Arugula tends to be milder in flavor and is a reliable source of vitamins and minerals. Dandelion greens provide a more bitter taste but offer a unique nutrient profile, particularly rich in vitamins A and K.
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Arugula is a bit more caloric dense than dandelion greens, but both are excellent sources of vitamins and minerals. Arugula is a good source of vitamins A and C, as well as calcium and iron. Dandelion greens are an excellent source of vitamins A, C, and K, as well as potassium and magnesium. The Better Green: Dandelion Vs.
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Season: Winter through Spring. Tasting notes: Earthy, slightly bitter, and mineral. Use them to make: Coconut-Roasted Sweet Potatoes and Collard Greens, Alt-Grain Porridge with Garlicky Greens.
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Comparing the Protein Content in Dandelion Greens vs Arugula. While both Dandelion Greens and Arugula contain protein, Dandelion Greens have a higher protein content. This makes them a great choice for vegetarians and vegans who are looking to increase their protein intake. Dandelion Greens contain approximately 1.45 grams of protein per 100.
(P.P.S) Rocula/Arugula Selvatica (50Seeds)
Arugula is a member of the cruciferous vegetable family, which also includes broccoli, cabbage, and kale. It has a peppery, slightly bitter taste and is rich in vitamins A, C, and K. Arugula is also a good source of calcium and iron. Dandelion, on the other hand, is a member of the Asteraceae family, which also includes sunflowers and daisies.
Arugula VS Dandelion What They Are & How They're Different Foodiosity
Dandelion greens' daily need coverage for Vitamin K is 558% higher. Arugula has 8 times less Vitamin E than Dandelion greens. Dandelion greens have 3.44mg of Vitamin E , while Arugula has 0.43mg. We used Dandelion greens, raw and Arugula, raw types in this comparison.
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Some people describe the taste of arugula as nutty or spicy, while others find it too bitter. On the other hand, dandelion greens have a more bitter taste than arugula, but they also have a sweeter aftertaste. Dandelion greens have a tougher texture than arugula, and some think they are more chewy.
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So, it is important to know about them if you need a low oxalate diet. For example, raw spinach has around 656mg oxalate per cup. This is more than 40x higher than most other vegetables. High oxalate greens: Spinach (656mg oxalate per 1 cup, raw) Chard (350mg oxalate per 1 cup, raw)
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Conclusion. Arugula and dandelion are two leafy greens that have distinct differences in taste, nutrition, and culinary uses. Arugula has a peppery, nutty flavor and is often eaten raw or cooked. Dandelion has a much more bitter flavor and is usually cooked before eating. Both are good sources of vitamins A, C, and K, as well as dietary fiber.
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Arugula is richer in Folate, while Dandelion greens are higher in Vitamin K, Vitamin A RAE, Vitamin C, Iron, Vitamin E , Vitamin B6, Vitamin B2, Vitamin B1, and Copper. Dandelion greens' daily need coverage for Vitamin K is 558% higher. Dandelion greens have 4 times less Folate than Arugula. Arugula has 97µg of Folate, while Dandelion greens.
