Synopsis

Source of validity: Traditional
Rating (out of 5): 2

Watercress (Nasturtium officinale) has a long history of use in traditional medicine, particularly in Europe, as a remedy for anemia. This usage is largely based on the leafy green’s nutrient content, especially its relatively high amounts of vitamin C and moderate iron content. Traditional herbalists believed that consuming watercress could help “build the blood” and improve symptoms of weakness and fatigue associated with anemia. Vitamin C is known to enhance non-heme iron absorption from plant sources, which may contribute to watercress’s reputation in folk medicine for supporting red blood cell production.

However, scientific studies directly evaluating watercress for the treatment or prevention of anemia are lacking. While watercress does contain iron (about 0.2 mg per 100 g) and vitamin C, its iron content is much lower than other leafy greens like spinach. There is some indirect scientific rationale for its use—the vitamin C may improve iron status in those with low iron intake from other sources—but clinical trials are absent. Therefore, watercress’s use for anemia is mostly supported by tradition and some basic nutritional logic, rather than robust scientific validation.

In summary, while watercress has been traditionally used to support anemia due to its nutrient profile, there is insufficient modern clinical evidence to recommend it as a primary or sole treatment for anemia. It may, however, be a beneficial addition to a well-rounded, iron-rich diet.

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