Microgreens may be tiny, but a new learning shows that Microgreens thump well above their mass when it comes to nutrition. Scientists found microgreens having up to 40 times higher levels of vital nutrients than their mature foils.
Microgreens are new vegetable greens that are coarsely 1–3 inches (2.5–7.5 cm) tall. They have a scented flavor and rigorous nutrient content and come in a variety of colors and textures.
The most popular varieties of Microgreens are produced using seeds from the following plant families:
- Brassicaceae family: Cauliflower, broccoli, cabbage, watercress, radish and arugula
- Asteraceae family: Lettuce, endive, chicory and radicchio
- Apiaceae family: Dill, carrot, fennel and celery
- Amaryllidaceae family: Garlic, onion, leek
- Amaranthaceae family: Amaranth, quinoa swiss chard, beet and spinach
- Cucurbitaceae family: Melon, cucumber and squash
Researchers evaluated levels of four groups of vital nutrients, including vitamin K, vitamin C, vitamin E, lutein, and beta-carotene, in 25 different commercially grown microgreens.
According to the United States Department of Agriculture, microgreens contain roughly 29 calories per 100 grams.
Further data on nutrients, such as carbohydrates, protein, and fat content, have yet to be amassed. Several studies have confirmed the high level of phytonutrients, antioxidants, vitamins, and minerals that microgreens contain. Microgreens are rich in enzymes too, which enable them to be more easily digested.
Undoubtedly, Microgreens are full of essential nutrients.