U.S. CDC calls watercress the world's most nutritious vegetable, grown across Vietnam

The U.S. Centers for Disease Control and Prevention (CDC) released its Powerhouse Fruits and Vegetables (PFV) ranking, in which watercress scored a perfect 100 out of 100 points, placing it ahead of 46 other produce items. The list was based on a study by Dr. Jennifer Di Noia of William Paterson University, which evaluated 47 vegetables and fruits across 17 essential nutrients per 100 kcal. Watercress topped the chart thanks to its exceptionally high levels of vitamins A, C, K, B‑complex, as well as minerals such as calcium, magnesium and potassium, while containing very few calories.

In Vietnam, watercress is cultivated widely and often grows wild, making it abundant and inexpensive in local markets. It is commonly eaten raw in salads, dipped in sauces, added to hot‑pot broths or cooked in soups. Nutrition experts cited in the article noted that three cups of fresh watercress can supply more than half of the daily recommended intake of vitamins A, C and K, and that its nutrient density supports bone health, immune function and skin collagen production.

The story highlights both the scientific recognition of watercress’s nutritional value and its everyday availability for Vietnamese consumers.