Arugula / rocket 100g
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🌿 Product Name: Arugula / rocket (Cải rocket) 100g +/-30g
Scientific Name: Eruca sativa
👉 Harvest Date: Baby leaves ready in ~24 days; full mature greens at 35–60 days. Harvest continuously from the outside of the plant, leaving the center to keep producing.
💚 Natural flavors: Peppery and pungent with bitter, nutty, and mustardy undertones — baby arugula is delicate and mild, while mature leaves are noticeably spicier. The peppery bite comes from glucosinolates (notably glucoerucin), which break down into isothiocyanates when chewed or cut, similar to mustard or horseradish. Cooler growing temperatures and mild water stress intensify the peppery flavor.
🍳 Recipe Suggestions:
- Cookpad: https://cookpad.com/vn/tim-kiem/rocket
- Run Away Rice: https://runawayrice.com/?s=arugula
👩🍳 Nutrition Value:
- USDA: https://fdc.nal.usda.gov/food-details/169387/nutrients
- Nutritionix: https://www.nutritionix.com/food/arugula
💊 Medicinal Uses: Arugula's glucosinolates (particularly glucoerucin and erucin) convert into isothiocyanates when the leaves are chewed or cut — compounds studied for anti-cancer, anti-inflammatory, and liver-detoxifying effects, including helping activate the body's own Phase II detox enzymes. This conversion depends on the enzyme myrosinase, which is destroyed by heat above ~70°C, so eating arugula raw and chewing it well is what maximizes any of these effects — cooked arugula loses most of this activity. It's also a strong source of vitamin K and magnesium, both important for bone health.
In traditional Arabic medicine, arugula (jarjeer) has long been used as a reputed aphrodisiac, with both seeds and leaves used for this purpose for centuries, and arugula extracts have also been applied topically in traditional Middle Eastern practice for skin conditions.
Most of this is traditional-use evidence or early lab/cell-study research rather than large-scale clinical trials, so it's best framed as "traditionally used for" rather than a proven medical treatment.
Note: arugula isn't a traditional Vietnamese vegetable — it's a relatively recent import grown mainly in Đà Lạt and used in Western-style salads, pizza, and pasta. Cookpad's 59 results reflect this fusion/Western use rather than classic Vietnamese dishes, and Run Away Rice doesn't have a dedicated recipe for it either.
