Watercress, a leafy green aquatic plant that is a close cousin to mustard greens, cabbage, and arugula, is often used as a salad green.
Food Property | Type | Description |
---|---|---|
Flavor Profile | Bitter | Watercress has a slightly bitter taste |
Astringency | Watercress can have a slightly astringent taste | |
Texture | Firmness | Watercress leaves are firm to the touch |
Tenderness | Watercress leaves are tender when cooked | |
Nutritional Value | Micronutrients | Watercress is high in vitamins and minerals such as vitamin K, vitamin C, and calcium |
Phytochemicals | Watercress contains phytochemicals that have antioxidant properties | |
Color | Natural Pigments | Watercress leaves have a deep green color |
Aroma | Volatile Compounds | Watercress has a fresh, peppery aroma |
Chemical Composition | Water Activity (aw) | Watercress has a high water content |
Cooking Behavior | Heat Conductivity | Watercress cooks quickly due to its high water content. |
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