Scientists have identified watercress as the world's second healthiest vegetable, according to a study by the Centers for Disease Control and Prevention (CDC). The leafy green, known for its peppery taste, scored highly in nutrient density, beating more commonly touted superfoods like spinach and kale.
The CDC analysed over 40 'powerhouse fruits and vegetables' to determine which foods are most strongly associated with reduced chronic disease risk. Watercress, part of the Brassicaceae family and closely related to cabbage and mustard, earned a near-perfect score due to its high levels of vitamins A, C, K, and B6, as well as potassium, calcium, and iron.
Dr Amy Lee, head of nutrition at Nucific, highlighted that watercress contains more vitamin A and potassium than typical lettuce. Despite being underused in many countries, it is a staple in British supermarkets, often costing around £1 per bag. The vegetable has been cultivated in the UK for centuries and is celebrated at an annual festival in Alresford, Hampshire, known as the 'watercress capital of the UK'.
The study ranked vegetables based on their nutrient density, with cruciferous and green leafy vegetables dominating the top half of the list. Watercress is versatile in cooking, commonly used in salads, soups, and even pesto.
