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Leaves of Nasturtium officinale (green watercress, remains green in autumn and is susceptible to frost) and N. microphyllum × officinale (brown or winter watercress); eaten raw in salads. A 60‐g portion is a rich source of vitamin C; a good source of vitamin A (1 300 µg carotene); a source of calcium and iron; provides 1.6 g of dietary fibre; supplies 10 kcal (40 kJ).

Subjects: Medicine and Health.

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