watercress Leaves of Nasturtium officinale (green watercress, remains green in autumn and is susceptible to frost) and N. microphyllum x officinale (brown or winter watercress); eaten raw in salads. A 60‐g portion is a rich source of vitamin C; a good source of vitamin A (1300 μg carotene); a source of calcium and iron; provides 1.6 g of dietary fibre; supplies 10 kcal (40 kJ).

wa·ter·cress / ˈwôtərˌkres; ˈwä-/ • n. a cress (Nasturtium officinale) that grows in running water and whose pungent leaves are used in salad.

watercress Floating or creeping plant found in running or spring waters. The succulent leaves, divided into small, oval leaflets, have a pungent flavour and are used in salads and soups. The clustered flowers are white. Height: 25cm (10in). Family Brassicaceae/Cruciferae; species Nasturtium officinale.

watercress See NASTURTIUM.