Arugula contains dithiolthiones, which are antioxidant and anti-cancer compounds, as well as beta-carotene, vitamin C, calcium, iron, and sulfur. Arugula is antiseptic (antibiotic and antiviral properties). It is recommended as a preventative food by the American Cancer Society and has been used to treat scurvy. Use young green leaves, as older leaves become bitter and intense. It is best when added to a salad containing other greens.