Herb
Nasturtium
Nasturtium is an edible garden plant grown for peppery round leaves, bright flowers, and green seed pods used as a caper-like pickle. Leaves and flowers enliven salads; buds and immature seeds are pickled in vinegar and salt. Both trailing and bush types are culinary. Flavour is mustardy and watercress-like—the botanical name Tropaeolum is unrelated to true watercress (Nasturtium officinale).
Also known as: Tropaeolum tuberosum, Capucine
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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 0.74 g
- Saturated Fat 0.2 g
- Trans Fat 0 g
- Monounsaturated Fat 0.11 g
- Polyunsaturated Fat 0.4 g
- Cholesterol 0 mg
- Sodium 24 mg
- Salt 0.05 g
- Total Carbohydrate 6.52 g
- Dietary Fibre 4.23 g
- Total Sugars 0.99 g
- Complex / starch 0.95 g
- Protein 3.19 g
- Water 82.1 g
- Energy 37.6 kcal
- Water 82.1 g
- Carbohydrates 6.52 g
- Sugars 0.99 g
- Monosaccharides 0.7 g
- Disaccharides 0.3 g
- Starch 0.95 g
- Amylose 0.24 g
- Amylopectin 0.71 g
- Digestible Starch 0.81 g
- Resistant Starch 0.1 g
- Fibre 4.23 g
- Soluble Fibre 1.48 g
- Insoluble Fibre 2.75 g
- Protein 3.19 g
- Plant Protein 3.03 g
- Fat 0.74 g
- Saturated Fat 0.2 g
- Monounsaturated Fat 0.11 g
- Polyunsaturated Fat 0.4 g
- Vitamins 347 mg
- Vitamin A 20 µg
- Vitamin B1 — Thiamine 0.07 mg
- Vitamin B2 — Riboflavin 0.14 mg
- Vitamin B3 — Niacin 0.9 mg
- Vitamin B5 — Pantothenic Acid 0.36 mg
- Vitamin B6 0.18 mg
- Vitamin B7 — Biotin 1.8 µg
- Vitamin B9 — Folate 69.3 µg
- Vitamin C 2 mg
- Vitamin E 1.69 mg
- Vitamin K 251 µg
- Minerals 307 mg
- Major Minerals 300 mg
- Trace Minerals 6.7 mg
- Salt 0.05 g
- Sodium Chloride 0.05 g
Vitamins
vitamin-c: 2 · vitamin-a: 20 · vitamin-b1-thiamine: 0.07 · vitamin-b2-riboflavin: 0.14 · vitamin-b3-niacin: 0.9 · vitamin-b5-pantothenic-acid: 0.36 · vitamin-b6: 0.18 · vitamin-b7-biotin: 1.8 · vitamin-b9-folate: 69.3 · vitamin-e: 1.69 · vitamin-k: 251 ·
Minerals
Sodium: 24.03 · Potassium: 228 · Calcium: 48 · Iron: 1.3 · Zinc: 0.4 · Iodine: 5 ·
Fresh herbs are aromatic leaves—modest macros, concentrated micronutrients and polyphenols per gram dry.
History
Nasturtiums were domesticated in the Andes and carried to Europe after Spanish contact.
European gardens adopted nasturtium as an ornamental edible with peppery leaves and flowers.
Pickled nasturtium seeds became a household caper substitute in British and colonial cookery.
Restaurant plating revived nasturtium flowers and leaves as standard edible garnishes.