Introduction:
Just like red cabbage, Brussels sprouts, broccoli, horseradish and cress, rocket belongs to the cruciferous plants. The leaves are similar in appearance to those of the dandelion and taste spicy, pleasantly pungent and slightly nutty.
Use/Preparation:
The leaves are mostly eaten raw, for example in salads, on sandwiches, pizzas or in pesto. But a lot of warm dishes such as pasta, vegetables, meat and fish dishes can also be refined with rocket. It is only cooked for a short time. It can also be used in soups or smoothies.
Health:
Rocket is particularly rich in valuable nutrients. The carotene contained, a secondary plant ingredient, has an antioxidant effect and protects the cells from oxidative damage. The antibiotic effect of the green leaves is provided by the mustard oils, which are also found in broccoli, radishes, cress or horseradish. In addition, rocket contains a lot of calcium, iron, vitamin C and folic acid.
Alternatives:
Watercress comes very close to the sharp, spicy taste of rocket. There is also little difference in the nutrients - cress is rich in vitamins A and C as well as the minerals calcium and iron. Spinach, lamb's lettuce, kale, dandelion, radish or radish leaves and chard are also rich in carotenes and can be used similarly to rocket in various dishes.
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| Average nutritional values | per 100 g |
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