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Watercress contains comprehensive nutrition value such as very high superoxide dismutase, as well as rich vitamins and mineral which can accelerate menstruation and prevent dysmenorrhea. However, watercress is regarded as cold nature, which can smooth and cool down the blood. Women who are suspected in pregnancy in the early stage or in habitual abortion should never eat watercress. Isothiocyanate can interference the reproduction of cancer cell to prevent breast cancer and assist patients in breast cancer. Watercress tastes a little bit of sweet and bitter, which can eliminate internal heat and moisten lungs, eliminate sputum, cough and diuretic. Thus, watercress is especially appropriate in the cold and dry season. Rich calcium in the watercress can accelerate the growth of children and prevent osteoporosis of the elderly, therefore it is called vegetables for brain and fitness by the Cantonese.
Patients who are either in cold nature of spleen, stomach and lungs or with vent stool, should avoid eating watercress. Moreover, there is usually leech stick on the watercress, therefore it is strongly recommended to wash carefully. 
Watercress that is tender but strong is recommended, while watercress with too long and small size stem is believed to be over-maturated is not recommended. Watercress with the coarse stem is recommended to be boiled in the soup because it can be easily washed and drained after being boiled; Watercress in softy texture is recommended to be fried.
Cooking methods:
Boiled in a soup or a gruel, fried.
Watercress and pork bone soup, Luohanguo and watercress soup, boiled fillet gruel with watercress.