Showing Food Watercress
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| Name | Watercress | ||||||||||
| Scientific Name | Rorippa nasturtium-aquaticum | ||||||||||
| Description | Watercress is a species of aquatic flowering plant in the cabbage family Brassicaceae, Rorippa nasturtium-aquaticum. Native to Europe and Asia, watercress is widely consumed in many parts of the world, particularly in the United Kingdom, the United States, and Australia. The leaves, stems, and fruit of watercress can be eaten raw and are commonly used in salads, smoothies, soups, and sandwiches. It can also be stir-fried and used as a herb to flavor sauces and dressings. Watercress is 95% water, with a peppery taste and a pungent odor. It is rich in isothiocyanates and carotenoids, which have been linked to several health benefits, including anti-inflammatory and anti-cancer properties (PMID: 17044779, PMID: 34055006). The most notable chemical in watercress is glucoraphanin, a glucosinolate compound. Watercress has been used in traditional medicine for its anti-inflammatory and antioxidant properties. A peculiar mode of preparation is to use watercress as a natural remedy for skin conditions, such as eczema and acne, by applying it topically as a paste or poultice. | ||||||||||
| Primary ID | FOOD00158 | ||||||||||
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| Group | Herbs and Spices | ||||||||||
| Sub-Group | Herbs | ||||||||||
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| ITIS ID | 22993 | ||||||||||
| Wikipedia ID | Watercress | ||||||||||
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| Content Reference | Not Available | ||||||||||