The nutritional wonders of salad cress

Maintaining a healthy balanced diet of ‘5 A Day’ has been the mantra of thousands of health-conscious individuals for some time now. Although the significant health benefits of consuming five 80g portions of fruit and vegetables every day has been proven, little thought often goes into the specific nutrients these foods provide, and how they keep our bodies in tip-top condition.

Vitamin C, for example, is an organic compound that can be found in a variety of fresh fruits and vegetables including – you’ve guessed it – salad cress! Acting as our bodies’ trusted defender, vitamin C is responsible for protecting cells, maintaining healthy skin, blood vessels, bones and cartilage, as well as helping to heal wounds. Pretty impressive, right?

But, how much vitamin C is actually in your punnet? Within one punnet of salad cress you would typically find 8.25mg of vitamin C, which is approximately the same vitamin C level found in one apple, one cucumber, or one and half iceberg lettuces*. This means that introducing a punnet into your favourite meal or breakfast smoothie can help to elevate your vitamin C levels, contributing to your ‘5 A Day’ while nourishing your body to keep you feeling the best version of yourself.

Gone are the days where salad cress was merely a garnish to decorate the buffet table, this tiny crop is very versatile and delicious in a variety of dishes. From soups and mini jacket potatoes to sandwiches and salads, you can get inspired to cook with salad cress via our recipes section.

As we move through 2018, we’re keen to champion the healthy eating message and encourage people to cook with once forgotten ingredients. Including Vitamin C while remaining super tasty, this tiny crop is so much better than a sandwich topping and armed with our recipes, you’ll be cooking salad cress inspired dishes in no time.

If you’ve tried one of our tasty recipes, let us know, by tagging us on Instagram with @b_sowhealthy.

How much vitamin C in salad cress

*McCance and Widdowson’s, The Composition of Foods, Seventh Summary Edition