Calories in Arugula, baby

What makes arugula so powerful?

Arugula (Eruca vesicaria) belongs to the Brassicaceae family, making it a close relative of cabbage, broccoli, and mustard. Its distinct sharp, peppery flavor is the result of glucosinolates, specifically glucoerucin. When the plant's cell walls are damaged—by chewing or chopping—the enzyme myrosinase converts these glucosinolates into isothiocyanates. These are the same pungent, sulfur-containing defense compounds found in horseradish and wasabi. Historically, arugula was consumed throughout the Mediterranean since Roman times, where it was prized not just as a salad green but also as an aphrodisiac. The Romans often mixed it with other bitter greens. In the Middle Ages, it fell out of widespread favor in northern Europe but remained a staple in Italian cuisine. The "baby" designation simply means the leaves are harvested early, usually within 20 to 30 days of planting. This early harvest results in a milder, more tender leaf compared to the tougher, intensely bitter mature plant that eventually bolts and produces edible yellow flowers.