Research says you should make microgreens a staple item in your fridge
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Microgreens have 4-40x the nutritional value of their mature counterparts by weight
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Microgreens contain plant polyphenols that can reduce your risk of cancer, heart disease, and more
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Microgreens are on demand from nutritional researchers due to their potent flavors, appealing sensory qualities, functionality, abundance in vitamins, minerals, and other bioactive compounds
Articles on Microgreens
Microgreens: Should They Be a Part of Your Diet?
Here’s why microgreens are good for you
Different types of microgreens will give you different vitamins, minerals and nutrients. But, in general, microgreens are a great source of vitamin A, E, C and K, and minerals such as calcium, magnesium, iron, selenium and zinc. “They also come packed with the health benefits of phytonutrients and antioxidants that protect against certain diseases, support your immune system and help keep your gut microbiome healthy,” Schnelker said.
The nutrients in microgreens are more concentrated than in their fully grown counterparts:
A cup of red cabbage microgreens has three times more folate than mature red cabbage.
A cup of arugula microgreens has 100% more vitamin A than arugula.
Radish microgreens have double the amount of calcium and are higher in omega 3s than radishes.
Compared to broccoli, broccoli microgreens have a higher content of the antioxidant sulforaphane, which helps lower fasting blood glucose levels and can protect against heart disease and cancer.
Vegetable microgreens: The gleam of next generation super foods, their genetic enhancement, health benefits and processing approaches
Considering the well-being cognizance of masses, the microgreens have emerged as the potential therapeutic functional foods for improving the overall health by dietary supplementation. Microgreens have delicate texture, distinctive flavors and exceptional volume of various nutrients accounting for higher neutraceutical benefits compared to their mature counterparts. Mounting interest in microgreens owes not only to their nutritional significance but also to their fascinating organoleptic traits. Many factors like rapid shrinkage of the land resources, lifestyle modification, healthy diet habits, the functional importance of food etc. cumulatively have resulted in increased interest in the microscale production of vegetables for the ready-to-eat market.