A veggie of the day
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Watercress
100 g watercress - 15 kcal
It contains a lot of vitamin C, K, A and E and glycoside. It’s main value is in its contents: mineral salts, especially iron, iodine, and vestigial amounts of arsenic.
Instead of bitter cress
In the kitchen watercress serves the same purpose as bitter cress. It has a sharper and tangier flavour. Salad made with watercress has a sharp, bitter, radish-like taste. Young leaves and seeds can be used as seasoning in various dishes. They have an acrid flavour with a spicy fragrance. They can be used in salads, with tomatoes, in sandwiches, in cucumber salad, with potatoes, cottage cheese, eggs and omelettes.
Prevention of cancer
Research has shown that eating a lot of vegetables from the cabbage family, including watercress, lowers the risk of developing a number of cancers.
In medicine, using watercress as elixirs or in powdered form has been known to have cholagogic, diuretic and expectorate effect; it stimulates the appetite, digestion and metabolism. Watercress can be applied in treating respiratory tract inflammation, jaundice, cholelithiasis, rheumatism, and blood pressure problems.
A dish for Napoleon
It was one of Napoleon‘s favourite ingredients in dishes served at his table. In folk medicine it was used mainly for stress-related disorders and fever.
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