Vegetable
Whole
Whole cress is the intact market form—best for storage, ripening and recipes that start from complete pieces. plant ingredient with cultivar-driven sweetness, acid or starch. Select sound specimens, store correctly for the ingredient, and cut only when needed so surfaces stay fresh. ripeness and cut size drive timing more than complex technique. Rest after high heat so juices redistribute before carving or plating.
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Characteristics
Preparations
Traits
Nutrition and pairings
Nutrition
Typical values per 100 g edible portion. Nutrient names open the reference page.
Nutrition Facts
Per 100 g edible portion
Amount per 100 g
- Total Fat 0.29 g
- Saturated Fat 0.05 g
- Trans Fat 0 g
- Monounsaturated Fat 0.05 g
- Polyunsaturated Fat 0.15 g
- Cholesterol 0 mg
- Sodium 21 mg
- Salt 0.05 g
- Total Carbohydrate 6.61 g
- Dietary Fibre 2.5 g
- Total Sugars 3.16 g
- Complex / starch 2.04 g
- Protein 1.95 g
- Water 85.3 g
- Energy 36 kcal
- Water 85.3 g
- Carbohydrates 6.61 g
- Protein 1.95 g
- Fat 0.29 g
- Saturated Fat 0.05 g
- Monounsaturated Fat 0.05 g
- Polyunsaturated Fat 0.15 g
- Omega-3 0.02 g
- Vitamins 71.7 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.06 mg
- Vitamin B2 — Riboflavin 0.08 mg
- Vitamin B3 — Niacin 0.6 mg
- Vitamin B5 — Pantothenic Acid 0.29 mg
- Vitamin B6 0.15 mg
- Vitamin B7 — Biotin 1.4 µg
- Vitamin B9 — Folate 28.6 µg
- Vitamin C 2 mg
- Vitamin E 0.37 mg
- Vitamin K 23.1 µg
- Minerals 299 mg
- Major Minerals 297 mg
- Trace Minerals 1.5 mg
- Iron 1.5 mg
- Salt 0.05 g
Vitamins
vitamin-c: 2 · vitamin-a: 15 · vitamin-b1-thiamine: 0.06 · vitamin-b2-riboflavin: 0.08 · vitamin-b3-niacin: 0.6 · vitamin-b5-pantothenic-acid: 0.29 · vitamin-b6: 0.15 · vitamin-b7-biotin: 1.4 · vitamin-b9-folate: 28.6 · vitamin-e: 0.37 · vitamin-k: 23.1 ·
Minerals
Sodium: 21 · Potassium: 228 · Calcium: 48 · Iron: 1.5 ·
Whole form averages edible parts as typically consumed.
History
Market gardeners and growers selected cress for flavour, yield and keeping quality, including named whole portions.
Cold storage and transport made cress a year-round kitchen staple in many regions, including named whole portions.
Market gardeners and growers selected cress for flavour, yield and keeping quality, including named whole portions.