I rocket sprouts they are an inexhaustible source of ascorbic acid and folic acid, support bone health and contribute to the proper functioning ofdigestive system. Let's find out better.
> Description of the rocket
> Composition of rocket sprouts
> Properties and benefits
> Organoleptic characteristics and uses of rocket sprouts
> Secrets of sprouting
Description of the rocket
Eruca vesicaria, better known as rocket salad (sometimes also ruca, arughetta or ruchetta), is an annual brassicacea cultivated globally although its area of origin is the Mediterranean, both the African and European coasts, preferring sandy or dissolved soils.
In addition to the leaves, oblong and lanceolate arranged along the stem and typically used as a salad, the seeds and flowers can also be consumed.
It was already very popular since the times of the Persians and Romans, and was praised by poets of the caliber of Ovid and Virgil, because of its stimulating abilities, but its use in the kitchen resists the passing of millennia, both as a leafy vegetable and as a spice.
Composition of rocket sprouts
It stands out for its high content of ascorbic acid, but also of folic acid, betacarotene and Vitamin K. Contains various trace elements, including magnesium, potassium, calcium and iron. Contains sulforaphane, a precious isocyanate characteristic of cruciferous trees.
Properties and benefits
The minerals and vitamins of arugula sprouts support bone health and contribute to the proper functioning of the digestive system, especially taking care of the stomach.
Vitamin C confers antioxidant qualities and vitamin K helps children develop in healthy and balanced growth. Like many crucifers, also rocket contains anticancer substances (in particular leukemias and breast cancers) and antidiabetic.
Discover also all the properties and uses of rocket
Organoleptic characteristics and uses of rocket sprouts
As well as the leaves of the adult plant, the arugula shoots also have one strong pungent and spicy aroma which characterizes them and makes them love.
Sprouts can be added to mixed salads or used as a side dish, but they are also used in many kitchens steamed or used for fillings, especially quiches or ravioli. Also excellent in cold rice or in wraps or savory crepes.
The seeds are very small, of a typical dark brown color. Once immersed in water, they produce gelatinous mucilage that coat the seed. Leaving the seeds always in contact with water in a glass bowl or in a sprouting plant, they will develop between five and seven days until producing the first dark green leaves, a sign that the time for harvesting and consumption has come.
Spray to keep a little water present at the bottom of the tray and keep the ready sprouts for no more than five days. Growing the sprouts in the light induces the production of chlorophyll and therefore of fiber.
How to sprout seeds with sprouts