Cress (Lepidium sativum), aka mustard and cress, garden pepper cress, pepper grass, pepperwort or poor person’s pepper.
Line a flat dish with paper towels, saturate with water, sprinkle cress seeds generously, keep moist and you’ll have all the vitamins and trace elements you’ll ever need.
|Nutritional value per 100 g (3.5 oz)|
|Energy||134 kJ (32 kcal)|
|– Sugars||4.4 g|
|– Dietary fiber||1.1 g|
|Vitamin A equiv.||346 μg (43%)|
|– beta-carotene||4150 μg (38%)|
|– lutein and zeaxanthin||12500 μg|
|Thiamine (vit. B1)||0.08 mg (7%)|
|Riboflavin (vit. B2)||0.26 mg (22%)|
|Niacin (vit. B3)||1 mg (7%)|
|Pantothenic acid (B5)||0.247 mg (5%)|
|Vitamin B6||0.247 mg (19%)|
|Folate (vit. B9)||80 μg (20%)|
|Vitamin C||69 mg (83%)|
|Vitamin E||0.7 mg (5%)|
|Vitamin K||541.9 μg (516%)|
|Calcium||81 mg (8%)|
|Iron||1.3 mg (10%)|
|Magnesium||38 mg (11%)|
|Manganese||0.553 mg (26%)|
|Phosphorus||76 mg (11%)|
|Potassium||606 mg (13%)|
But, how does it taste?
Buy some seeds and follow the instructions. Tastes fresh/healthy/peppery.
Scramble some eggs, get some slices of wholemeal bread, butter them and then slather them with the egg and cress mixture.