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Watercress

Watercress

Description

Watercress, a perennial cress that often grows in clear water, the Rorippa Nasturtium officinale.

The small, green leaves of watercress are often used as a salad, and are a very good source of provitamin A carotenoids, vitamin C and vitamin K, as well as a good source of folic acid.

Available throughout the year.

This herb has approval status by the German Commission E for catarrh.

References:

Blumenthal, M (Ed.): The Complete German Commission E Monographs: Therapeutic Guide to Herbal Medicines. American Botanical Council. Austin, TX. 1998.

Caloric Content

1
Calories: 2
Protein: .39 gm
Carbohydrates: .22 gm
Fiber: .12 gm
Total fats: .02 gm
Saturated fats:.005 gm
Unsaturated fats:.007 gm
Cholesterol: 0 mg



1. 1/2 cup chopped, 17 grams

Vitamin Content

1 USRDA
Vitamin A: 7995000 IU
Thiamine: - 1.7 mg
Vitamin B-2:.020 1.7 mg
Vitamin B-6:.022 2.0 mg
Vitamin B-12: 0 6 mcg
Biotin: - 300 mcg
Niacin:.034 20 mg
Pantothenic Acid:.053 10 mg
Folic acid: - 400 mcg
Vitamin C: 7.3 60 mg
Vitamin E: - 30 IU



1. 1/2 cup chopped, 17 grams

Mineral Content

1 USRDA
Calcium: 201000 mg
Copper: - 2 mg
Iron: .03 18 mg
Magnesium: 4 400 mg
Manganese: - n/a mg
Phosphorus: 101000 mg
Potassium: 56 n/a mg
Selenium: - n/a mcg
Sodium: 7 n/a mg
Zinc: - 15 mg



1. 1/2 cup chopped, 17 grams

Amino Acid Content

1
Tryptophan:.005 gm
Threonine:.023 gm
Isoleucine:.016 gm
Leucine:.028 gm
Lysine:.023 gm
Methionine:.003 gm
Cysteine:.001 gm
Phenylalanine:.019 gm
Tyrosine:.011 gm
Valine: - gm
Arginine: .03 gm
Histidine: 4 gm
Alanine: - gm
Aspartic acid: 10 gm
Glutamic Acid: 56 gm
Glycine: - gm
Proline: 7 gm
Serine: - gm



1. 1/2 cup chopped, 17 grams

References

Kirschmann, John D. Nutrition Almanac: Nutrition Search. McGraw-Hill: New York. 1984.

Produce Availability & Merchandising Guide. The Packer. 1989.

Rosenthal, S. Fresh Food. E. P. Dutton: New York. 1978.

United States Department of Agriculture. Composition of Foods: Vegetables and Vegetable Products-Raw-Processed-Prepared. Washington D.C. 1984.