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Per 100g
Nutrition data source: USDA FoodData Central
Common measurement equivalents in grams
Baby arugula typically lasts 3 to 5 days when stored properly in a cool, dry environment within the refrigerator.
Baby arugula is harvested earlier, resulting in smaller, more tender leaves with a milder peppery flavor compared to mature arugula.
It is not recommended to freeze raw arugula for salads as it becomes mushy. However, you can blanch and freeze it or puree it into pesto before freezing.
Watercress is the best substitute for its peppery flavor. Baby spinach or baby kale can also be used, though they are much milder.
Look for bright green leaves that are crisp and dry. Avoid any bunches with yellowing, wilting, or slimy dark spots.
It has a signature peppery and slightly nutty bite, which some perceive as a pleasant bitterness. Younger 'baby' leaves are less bitter than mature ones.
If the package says 'triple washed,' it is generally safe to eat, but a quick rinse in cold water and a spin in a salad spinner is always a good safety measure.
It is exceptionally high in Vitamin K, and a good source of Vitamin A, Vitamin C, and Folate (B9).
Yes, it can be sautéed briefly like spinach, though it wilts very quickly. It is most commonly used raw or added to hot dishes just before serving.
baby arugula is a versatile ingredient found in cuisines around the world. With 25 calories per 100g and 2.58 grams of protein, it's a nutritious addition to many dishes.
Explore more ingredients in the vegetable category with complete nutrition information.
View all vegetable →Discover 2 recipes featuring baby arugula with step-by-step instructions.
Browse recipes →Yes, with only about 3.7g of carbs per 100g, it is an excellent choice for low-carb and ketogenic diets.