watercress

n. plant of the mustard family cultivated for its pungent leaves which are used in cooking (especially in soups and salads)

Watercress (Nasturtium nasturtium-aquaticum, N. microphyllum, formerly Rorippa nasturtium-aquaticum) is a fast-growing, aquatic or semi-aquatic, perennial native from Europe to central Asia and one of the oldest known leaf vegetables consumed by human beings. These plants are members of the Family Brassicaceae or  cabbage family, botanically related to garden cress and mustard — all noteworthy for a peppery, tangy flavor.
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Noun
1. any of several water-loving cresses
(hypernym) cress, cress plant
(hyponym) American watercress, mountain watercress, Cardamine rotundifolia
(member-holonym) Cruciferae, family Cruciferae, Brassicaceae, family Brassicaceae, mustard family
2. cresses that grow in clear ponds and streams
(hypernym) cress
Adjective
1. of a moderate yellow-green color that is greener and deeper than moss green and yellower and darker than pea green
(synonym) cress green, cresson
(similar) chromatic

Scientific name: Nasturtium officinale. Parts of the flowering plant have been used in some cultures to treat certain medical problems. It may have anticancer effects. Also called Indian cress.

Amount per 100g:
• Calories.......................11
• Total Fat......................0 g
• Saturated Fat.................0 g
• Cholesterol..................0 mg
• Sodium........................41 mg
• Total Carbohydrate......1 g
• Dietary Fiber...................2 g
• Protein.........................2 g Vitamin A  4700 IU   Vitamin C  43 mg
 Calcium    120 mg    Iron         0 mg