Watercress, known in scientific terms as Nasturtium officinale, is a nutrient-rich aquatic plant that has been valued since ancient times for both its culinary appeal and medicinal properties.
A member of the Brassicaceae family, alongside vegetables like cabbage and broccoli, watercress is recognized by its round, dark green leaves and peppery taste.
Thriving in flowing water and moist environments, it is widely cultivated and remains an affordable, accessible plant in many parts of the world.
Historically, civilizations such as the Egyptians, Greeks, and Romans appreciated watercress not only for its unique flavor but also for its therapeutic uses. It was believed to have healing properties, and over time, its popularity spread across cultures.
Today, varieties like garden cress and traditional watercress continue to appear in global cuisines, especially in dishes that focus on fresh, healthy ingredients.
From
salads and soups to more sophisticated preparations, watercress has earned its place in modern nutrition thanks to both its taste and its remarkable health benefits.
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Nutritional Value of Watercress
Watercress is low in calories but high in essential nutrients, making it a smart choice for those seeking a healthy, well-rounded diet.
Its low-calorie nature combined with high nutrient density makes it especially suitable for weight management and general wellness.
In addition to macronutrients, watercress is packed with vital micronutrients. It’s particularly rich in vitamin K, which plays a crucial role in bone health and proper blood clotting.
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