I recently had water crest in a soup and it was bitter. Wondering if it effects the vegetable's nutrients value.
2007-11-03 11:47:01 · 3 answers · asked by nytg 2 in Science & Mathematics ➔ Botany
Watercress naturally has a mildly bitter taste (another name for some members in the family is bittercress). So it may not be as old as you thought.
Generally, the older a plant is, the more nutrition is lost (from decomposition of the skin due to bacteria and fermentation, or just the natural breakdown of chemicals.
Some has to do with the preparation, so if boiled, any water soluble vitamins and minerals may be lost, but in a soup, these should remain (for the most part) in the broth.
2007-11-03 13:00:15 · answer #1 · answered by copperhead 7 · 0⤊ 0⤋
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2016-05-27 05:38:50 · answer #2 · answered by gladis 3 · 0⤊ 0⤋
the way you had the w/c it would benefit you that way what was released into the soup you have gained in the consumation of the soup.
2007-11-03 11:57:43 · answer #3 · answered by catart1956 5 · 0⤊ 0⤋