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Cress, garden, cooked, boiled, drained, with salt

23 Calories
1.9g Protein
3.8g Carbs
0.6g Fat
0.7g Fiber
Nutrition Facts
Serving Size 100 g
Calories 23
% Daily Value*
Total Fat 0.6g 1%
Saturated Fat 0.0g 0%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 244mg 11%
Total Carbohydrate 3.8g 1%
Dietary Fiber 0.7g 3%
Total Sugars 3.1g
Protein 1.9g 4%
Vitamin D 0mcg 0%
Calcium 61mg 5%
Iron 0.8mg 4%
Potassium 353mg 8%

* The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Macronutrients

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Protein 1.9g 30%
Carbs 3.8g 60%
Fat 0.6g 10%

Vitamins

Nutrient Amount % DV
Vitamin C, total ascorbic acid 23 MG 26%
Thiamin 0.1 MG 5%
Riboflavin 0.2 MG 12%
Niacin 0.8 MG 5%
Pantothenic acid 0.2 MG 3%
Vitamin B-6 0.2 MG 9%
Folate, total 37 UG 9%
Choline, total 13.8 MG 3%
Vitamin B-12 0 UG 0%
Vitamin A, RAE 232 UG 26%
Vitamin E (alpha-tocopherol) 0.5 MG 3%
Vitamin D (D2 + D3) 0 UG 0%
Vitamin K (phylloquinone) 383.4 UG 320%

Minerals

Nutrient Amount % DV
Calcium, Ca 61 MG 5%
Iron, Fe 0.8 MG 4%
Magnesium, Mg 26 MG 6%
Phosphorus, P 48 MG 4%
Potassium, K 353 MG 8%
Sodium, Na 244 MG 11%
Zinc, Zn 0.2 MG 1%
Copper, Cu 0.1 MG 13%
Manganese, Mn 0.4 MG 16%
Selenium, Se 0.9 UG 2%

Nutrition Highlights

  • Very low in calories (23 kcal per 100g), suitable for weight management.
  • Very low in fat (0.6g per 100g).
  • Good source of Vitamin C, total ascorbic acid (26% DV).
  • Good source of Vitamin A, RAE (26% DV).
  • Rich source of Vitamin K (phylloquinone) (320% of Daily Value per 100g).

About Cress, garden, cooked, boiled, drained, with salt

This leafy green is a nutrient-dense vegetable that packs a surprising amount of nutrition into very few calories. After cooking and draining, it retains its delicate peppery flavor while becoming more tender and easier to digest. The cooking process slightly reduces some of the water content, concentrating the nutrients while the addition of salt enhances the natural taste. Rich in vitamin K, vitamin C, and various antioxidants, this vegetable supports immune function and bone health. The modest protein content and fiber make it a valuable addition to balanced meals, while the extremely low fat content keeps it suitable for heart-healthy diets.

Commonly used as a cooked side dish, it pairs well with eggs, potatoes, and mild proteins like fish or chicken. Many people enjoy it wilted with a touch of butter or olive oil, though the salted preparation mentioned here is particularly popular for bringing out its distinctive flavor. It's also excellent in soups, where it adds both nutrition and a subtle peppery note, or mixed into grain bowls for added texture and nutrients. Some cultures use it in traditional dishes where its slightly bitter edge complements richer ingredients, making it a versatile vegetable that works in both simple and complex recipes.

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