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“Watercress has a lot of health benefits,” says Dr. Amy Lee, Head of Nutrition for Nucific. “It’s high in vitamin A and potassium, more so than your typical lettuce.”
The health benefits of watercress. There are two stand-out nutrients in watercress — vitamin C and vitamin K. Both are abundant in the leafy green and offer various benefits.
Watercress has a few compounds, including 3,3′-diindolylmethane (DIM) and sulforaphane, which have been linked to a lower risk of cancer, O’Connor says. The vegetable is also rich in vitamin K.
Watercress or yellowcress (Nasturtium officinale) is a species of aquatic flowering plant in the cabbage family, Brassicaceae. Watercress is a rapidly growing perennial plant native to Eurasia. It is one of the oldest known leaf vegetables consumed by humans.
Nasturtium (/ n ə ˈ s t ɜːr ʃ əm /) is a genus of a small number of plant species in the family Brassicaceae (cabbage family) commonly known as watercress or yellowcress. [2] The best known species are the edible Nasturtium officinale and Nasturtium microphyllum .
Watercress—can be eaten raw or cooked; is considered a weed in some cultures (caution required when harvesting wild because of the risk of contracting potentially fatal liver fluke). Habitat for beneficial insects
Keatley points out that one cup of watercress provides 106 percent of your daily vitamin K (which is essential for bone health and blood clotting), 17 percent of your daily vitamin C (for immunity ...
The flower has most often been consumed, making for an especially ornamental salad ingredient; it has a slightly peppery taste reminiscent of watercress and is also used in stir fry. The flowers contain about 130 mg vitamin C per 100 grams (3 + 1 ⁄ 2 oz), [25] about the same amount as is contained in parsley. [26]