Watercress is rich in essential
nutrients and its value has been known since the earliest times. The
Romans recommended it to be eaten with vinegar, and thought it
particularly suitable for deranged people.
Although it is a little plant with
small, dark and glossy leaves, the watercress is packed with many
minerals like copper, manganese, magnesium, sodium, potassium and
calcium. 100 grams of watercress contain 2.6 g protein, 200 mg
calcium, 51 mg phosphorus, 1.6 mg iron, 26 mg sodium, 122 mg
potassium, 1575 mcg carotene, 0.11 mg vitamin B1, 0.19 mg vitamin B2,
0.3 mg niacin and 84 mg vitamin C.
These minerals play an important part in
the body's functions. For instance, copper is needed for the
production and survival of red blood cells. Manganese helps to nourish
our pituitary glands at the base of the brain. Magnesium is an
essential constituent of the body and is needed in the process by
which energy is produced. To maintain a proper balance in body fluids,
sodium and potassium are needed. Calcium is necessary for strong bones
Watercress is also a good source of
blood forming iron. Also it has a high sulphur- which gives the
vegetable its unique spicy, peppery flavor. Sulphur is needed in the
manufacture of certain amino acids or the building blocks of protein.
Another vital mineral found is iodine
which is important for the proper functioning of the thyroid gland
which produces hormones to regulate growth.
As for vitamins, watercress is a good
source of vitamin C, a fact long known, since under the name of
"scurvy grass" it was given to sailors on long voyages when fresh
fruits and vegetables were scarce. Scurvy is a disease caused by a
lack of vitamin C.
Good quantities of vitamins A, B and E
are also found in this vegetable. leafy vegetables usually don't have
much protein. Yet watercress has an impressive level at 0.8 gram per
ounce of vegetable.