Watercress: an ally against anemia

Watercress: an ally against anemia

Watercress is a semiaquatic plant, increasingly incorporated into our diet, which prevents certain diseases.

It is rich in fiber, antioxidants, vitamin C, beta-carotene, folic acid, potassium, calcium, phosphorus, iron and iodine. Their calcium levels are higher than milk and their iron is higher than the content of spinach. It also contains moderate amounts of vitamins B1 and B2, zinc, copper and manganese.

However, it is never consumed alone, due to its sour taste it is recommended to add it to juices, salads and other dishes as a flavoring ingredient or dressing.

They are particularly effective in treating different types of anemia due to their high iron content, which is essential for the synthesis of hemoglobin, and folic acid. Vitamin C, also contained in watercress, facilitates the absorption of iron.

Anti-inflammatory properties: watercress is rich in vitamin C, which has anti-inflammatory action and can help prevent or cure colds and flu.

It has antioxidant and anticancer effects, helps prevent or fight the damage caused by free radicals in tissues, so that they prevent premature aging and reduce the risk of developing cancer and other chronic or degenerative diseases.


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