is a fast-growing, aquatic or semi-aquatic, perennial plant native to Europe and Asia, and one of the oldest known leaf vegetables consumed by humans. It is a member of the family Brassicaceae, botanically related to garden cress, mustard and radish — all noteworthy for a peppery, tangy flavour.
The hollow stems of watercress are floating, and the leaves are pinnately compound. Small, white and green flowers are produced in clusters.Uses of WatercressHealth Benefits of Watercress:
Watercress contains significant amounts of iron, calcium, iodine, and folic acid, in addition to vitamins A and C.
Many benefits from eating watercress are claimed, such as that it acts as a stimulant, a source of phytochemicals and antioxidants
, a diuretic, an expectorant, and a digestive aid.
It also appears to have antiangiogenic cancer-suppressing properties
; it is widely believed to help defend against lung cancer.Watercress is mentioned in the Talmud as being able to stop bleeding, when mixed with vinegar.
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