The extensive possibilities that a simple watercress has have a positive effect on the general condition of the body, allowing you to slow down the aging process. Regular use of watercress will help you look fresh and young. The chemical composition of all varieties of this salad is almost the same, and has only minor differences, so you can choose any variety for yourself, and grow it for your pleasure. There are a lot of vitamins and other useful substances in watercress, and their combinations have developed very successfully. These are carotene, vitamins A, E, C, K, D, PP, B vitamins – almost everything; minerals – phosphorus, calcium, magnesium, iron, iodine; proteins, sugars, carbohydrates, essential oils, glycoside propsolin and alkaloid lepidin, flavonoids and fatty oil. Other useful properties of watercress include: normalization of blood composition; elimination of toxins from the body; speedy healing of wounds and burns; help with cholelithiasis; normalization of blood pressure; a means for the prevention of prostatitis; prevention of eye disease; reducing the occurrence of cancer; relief of joint pain. Due to its composition, watercress sprouts are widely used not only in cooking, but also in folk medicine as a restorative, vitamin, diuretic, anti-inflammatory, wound healing, expectorant, antidepressant, antisclerotic, antioxidant. They remove toxins from the body well, normalize blood pressure and blood composition, improve digestion and sleep. Recently, doctors have come to the conclusion that regular consumption of watercress in food helps to reduce the risk of cancer and prevent eye diseases such as cataracts and age-related macular degeneration. Traditionally, watercress is used for the prevention of cardiovascular, gastrointestinal and colds, cholelithiasis, vitamin deficiency, anemia, increased nervous excitability, depressive states and insomnia, to improve appetite, relieve swelling and reduce pain with joint inflammation. Features of the use of watercress seedlings: Watercress turns any dish into a delicacy. However, watercress is not subject to culinary processing and preparation for the future, because when cooking, not only the vitamins contained in it disappear, but also its peculiar island flavor turns into a rather unpleasant smell. Sprouts are used for salads, soups. Watercress enriches food with vitamins, improves its taste.