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Watercress: Health Benefits and Nutritional Value Watercress

  1. Watercress is found wild around ponds and ponds in Europe and has been cultivated for centuries. The plant has a peppery, mustard-like taste due to mustard oil glycosides and you can eat it raw or cooked. Watercress is both a spice and a medicinal plant at the same time. Watercress contains a lot of vitamins and minerals. The plant cleans the blood, expels urine and works against bacteria. The leaves of the fresh herb are used in medicine and cooking. They have a sharp, slightly bitter taste. Watercress, for example, is very tasty in a salad with cucumber, bell pepper or strawberries. After flowering, the leaves become sharper and less juicy and therefore harder. Therefore, only young shoots are used. In addition to its high vitamin C content, watercress also contains beta-carotene, vitamins A, B1, B6, E, K, folic acid, calcium, lodium, iron, magnesium, phosphorus, potassium, zinc, lutein and zeaxanthin.

What is watercress?

  1. Herbaceous plant Watercress is a genus of herbaceous plants in the finial family, which includes cauliflower, kale, broccoli, Chinese cabbage, kohlrabi, bok choy, radish, Brussels sprouts, cress and white cabbage

Nutritional value of garden cress

  1. Watercress contains higher amounts of vitamins A, B1, B2, B3, B6, folic acid, C, D, E and K. In addition, there are essential oils, tannins, bitter substances and mustard oil glycosides, which provide a tantalizing taste. The plant contains a lot of iodine and is therefore suitable for the treatment of iodine deficiency. Watercress also contains the minerals iron, potassium, calcium and zinc

Health Benefits

  1. Watercress has an excellent effect against various diseases based on vitamin deficiency and it was an excellent source of vitamin C and vitamin D in the Netherlands during the winter season. The plant cleans the blood, expels urine, works against bacteria and makes mucus

Which parts of the plant are used?

  1. Watercress can be used fresh or dried. In general, the fresh plant or its juice is the best choice. Because watercress is also very suitable as a culinary herb, it can be used in a salad. The fresh leaves are usually combined with other wild herbs that slightly dampen the tart flavor of the watercress. Such salads should contain no more than 20 grams of cress per serving per day, as the mustard oil glycosides or glucosinolates can irritate the stomach at high doses. Watercress is not recommended for pregnant women, small children, or people with irritated or irritable bowel

Watercress in the kitchen

  1. Often eaten raw Watercress can be used just like garden cress and nasturtium



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