Arugula consists of deeply lobed, flat leaves connected to fibrous stems, growing loosely. The leaves are generally small in size, are smooth and bright green with prominent veining and frilled edges. The leaves are also attached to a white to pale green, fibrous stem, contributing to the leaf’s crisp, and slightly chewy consistency. The leaves have a distinct peppery, somewhat bitter, and vegetal taste. Arugula is an excellent source of vitamin A and vitamin C. The peppery greens also provide calcium and lower amounts of folate, iron, vitamin K, copper, zinc, and magnesium. In addition to vitamins and minerals, Arugula contains glucosinolates, which are compounds believed to have detoxifying properties and also give the leaves their pungent, slightly bitter flavor.