The popularity of superfoods has revived the consumption of watercress, one of the oldest vegetables consumed by humans, whose nutritional properties have nothing to envy those of kale, avocado, or bimi.
Nasturtium officinale or watercress is a cruciferous, relative of cabbage, cauliflower, broccoli, turnip, and radish. It grows in the springs, streams, and riverbanks, although it can also be cultivated. In Spain, there are no large areas for its production - except in the Canary Islands - but in Italy, France, Denmark, England, and Belgium, among other places, it is possible to find numerous fields devoted to producing it.
More calcium than milk
Watercress has fifteen essential vitamins, in addition to a large number of minerals. It has more calcium than milk and more vitamin C than oranges, a property that explorer James Cook used in 1768 to prevent his crew from suffering scurvy on long ocean voyages.
In addition, watercress is a good source of vitamin A –also known as retinol–, manganese, zeaxanthin, lutein, riboflavin, niacin, vitamin B6, thiamine, and pantothenic acid.
In addition, a research of the University of Southampton (England) concluded that watercress consumption could help stop the growth of cancerous polyps in the breasts thanks to a substance called phenylethyl isothiocyanate.