Cress in Cookery
| Nutritional value per 100 g (3.5 oz) | |
|---|---|
| Energy | 134 kJ (32 kcal) |
| Carbohydrates | 5.5 g |
| - Dietary fiber | 1.1 g |
| Fat | 0.7 g |
| Protein | 2.6 g |
| Vitamin A equiv. | 346 μg (43%) |
| Folate (vit. B9) | 80 μg (20%) |
| Vitamin C | 69 mg (83%) |
| Calcium | 81 mg (8%) |
| Iron | 1.3 mg (10%) |
| Percentages are relative to US recommendations for adults. |
|
Garden cress is added to soups, sandwiches and salads for its tangy flavor. It is also eaten as sprouts, and the fresh or dried seed pods can be used as a peppery seasoning (haloon). In England, cut cress shoots are commonly used in sandwiches with boiled eggs, mayonnaise and salt.
Read more about this topic: Garden Cress
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