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watercress (food) — Ingredient · Foodgeist
Ingredient
watercress
edible leafy portion of Nasturtium officinale
About
edible leafy portion of Nasturtium officinale
Aroma profile
Derived from this ingredient’s flavor compounds
fresh×6
aromatic×6
mint×4
camphoraceous×4
grassy×4
pungent×4
cooling×3
menthol×3
Taste profile
Derived from this ingredient's compounds · measured taste classes
bittersweet
Composition
60 compounds predicted — inferred from related foods, not directly measured
predicted composition — no direct measurement on record for this food
Ranked across every axis at once: shared flavor chemistry, real-recipe co-use, novel-discovery, and nutrient synergy. Pairs agreeing on two or more axes lead.
Molecular affinity
Pairs well with — ingredients that share aroma compounds
“For watercress, no difference (p < 0.05) was found between the organic and hydroponic samples, both having higher nitrate contents (p < 0.05) than conventionally cultivated samples.”
“Calcium absorption was measured in ten male volunteers from skimmed milk, Ca-enriched skimmed milk or watercress (Nasturtium officinale) soup. The foods were labelled extrinsically with 30 mg 44Ca. Shortly after consuming the labelled meal, each subject was given an intravenous injection of 3 mg 42Ca.”
calcium absorption→measured→from skimmed milk, Ca-enriched skimmed milk, and watercress soup
“Mean percentage absorption was 45.5 (SEM 1.9)% from the skimmed milk, 35.7 (SEM 4.7)% from the Ca-enriched milk and 27.4 (SEM 1.9)% from the watercress soup.”
mean percentage absorption→was→45.5% from skimmed milk, 35.7% from Ca-enriched milk, and 27.4% from watercress soup
“R and Ct showed the highest antioxidant capacity, however, natural nitrate sources (B, L, A, S, Ch, Ce, and W) also presented excellent antimicrobial activity against Clostridium perfringens.”
natural nitrate sources (beet, lettuce, arugula, spinach, chard, celery, and watercress)→presented→excellent antimicrobial activity against Clostridium perfringens
