NEW YORK, Nov 15:  Watercress, a small but nutrient-packed green, has been ranked the world’s healthiest vegetable, surpassing well-known greens such as kale, spinach, and beet greens, according to the U.S. Centers for Disease Control and Prevention (CDC).

The CDC’s Powerhouse Fruits and Vegetables list assigns scores to produce based on vitamin and mineral content, and watercress achieved a perfect score of 100. The microgreen is particularly rich in potassium, calcium, vitamin C, and vitamin A, and provides more than 100% of the recommended daily intake of vitamin K, which supports bone health. It is also high in antioxidants that may help reduce the risk of chronic diseases, including cancer, diabetes, and heart disease.

Despite its delicate appearance, watercress has a zesty, peppery flavor, similar to arugula, making it suitable for salads, sandwiches, and a variety of cooked dishes. Nutrition experts recommend pairing watercress with neutral greens in salads to balance the bite, or wilting mature leaves in dishes to soften their spiciness while preserving nutrients.

Watercress complements richer flavors in foods such as grilled cheese, grilled meats, pizza, and mashed potatoes. It can also be blended into pesto, combined with cheese and nuts, or incorporated into omelets for a nutritious breakfast boost.

The CDC’s ranking underscores watercress’s nutritional value and versatility in everyday meals, encouraging consumers to include the leafy green in both raw and cooked preparations for maximum health benefits.