Watercress

Nutrition per ~85 g · ¾ cup chopped

0.7 g net carbs after fiber.

Vitamins

Minerals & other

Bioactives estimated

Representative amounts for this food, not measured for this item. Real content varies widely by variety, ripeness and storage.

What drives the score weighted inputs

These are the scored components, not a sum: the published score also reflects normalisation across the catalog, so the parts above will not add to 93.

Less a 2.0 anti-nutrient penalty (high sodium).

What it feeds primary sources only

Systems

Pathways

Overview

Watercress is an aquatic leafy green vegetable native to Europe and Asia, historically used in traditional medicine for its purported health properties. Modern nutritional science has validated many of these uses. With only 11 calories per 100g, watercress delivers an impressive micronutrient density, particularly in vitamin K (250 mcg per 100g, exceeding 300% of daily needs), potassium, and vitamin C. Its primary longevity relevance lies in its glucosinolate content—sulfur-containing compounds that break down into isothiocyanates when chopped or chewed. These compounds have demonstrated potential in cellular health and detoxification pathways. Watercress also contains phenolic compounds and flavonoids with antioxidant capacity. The combination of high vitamin K, calcium, and phosphorus supports bone metabolism, while its potassium content contributes to cardiovascular health. As a cruciferous vegetable, watercress shares cancer-preventive properties with broccoli and cabbage, though research remains more preliminary. Its bioavailability is enhanced by fat-soluble vitamins, making consumption with dietary fat beneficial for absorption of vitamins A and K.

Health benefits 5

Pairs with

• Pair with olive oil or avocado because fat-soluble vitamins K and A require dietary lipids for intestinal absorption and hepatic transport
• Combine with citrus (lemon, orange) because vitamin C enhances absorption of non-heme iron if watercress is consumed with iron-rich foods, and acid environment optimizes glucosinolate preservation
• Eat with cruciferous vegetables (broccoli, cabbage) because they provide complementary glucosinolates and create synergistic phytochemical diversity for broader detoxification enzyme activation
• Pair with calcium-rich foods (dairy, fortified plant milks) because watercress contains oxalates that can inhibit calcium absorption; pairing increases net calcium bioavailability

In the kitchen

• Consume raw or lightly blanched (30 seconds) to preserve glucosinolates; prolonged cooking degrades these bioactive compounds by 50-75%
• Chop or chew thoroughly 30 minutes before consumption to maximize myrosinase enzyme activity and isothiocyanate conversion from glucosinolates
• Store in cold water (changed daily) or wrapped in damp paper towels in refrigerator; use within 3-5 days as nutrient density declines with storage time
• Select watercress with vibrant green color and firm stems; avoid yellowing or wilted leaves indicating age and oxidative degradation
• Rinse thoroughly under running water before consumption to remove potential bacteria from growing conditions, particularly if sourced from natural water sources

When to eat it anytime

Watercress has no stimulating compounds and provides steady micronutrient availability. Consuming at lunch or dinner with fat-containing meals optimizes fat-soluble vitamin absorption. Raw consumption in morning salads preserves glucosinolates maximally.

Fasting-compatible

Those on warfarin or anticoagulants should maintain consistent intake due to high vitamin K; individuals with thyroid conditions who are iodine-deficient should moderate raw cruciferous consumption, though watercress contains some iodine