WHAT ARE MICROGREENS?
Microgreens, the youthful progeny of edible vegetables and herbs, stand out as a nutritional powerhouse and a flavor sensation. In stark contrast to their fully grown counterparts, which require weeks or even months to mature, microgreens offer a quick turnaround, ready to be harvested and enjoyed within a mere week to 10 days after the emergence of their cotyledon leaves—the initial leaves of the embryo within the seed.
Crucially, microgreens diverge from sprouts in their growth process.
While sprouts germinate in water over one or two days, producing underdeveloped leaves, microgreens undergo a more robust development cycle, thriving in soil and basking in sunlight for a minimum of a week before showcasing their verdant foliage.
Despite their diminutive size, microgreens pack a punch in both flavor and nutritional content. In fact, research suggests that these miniature marvels can be up to 40 times more potent in phytochemicals, compounds with potential health benefits. The intensity of their flavor profile sets them apart, making microgreens a delightful addition to culinary creations that not only tantalize the taste buds but also offer a concentrated dose of health-promoting goodness.
HEALTH BENEFITS
The groundbreaking 2012 study published in the Journal of Agricultural and Food Chemistry delved into the nutritional prowess of microgreens, revealing compelling findings that underscore their remarkable health benefits. Analyzing 25 varieties of these young seedlings, the study unveiled that, on average, microgreens exhibit four to six times higher nutrient concentrations compared to their fully mature counterparts.
Intriguingly, the study spotlighted specific microgreens with extraordinary nutritional profiles. Red cabbage microgreens emerged as nutritional superstars, boasting an astounding 40 times more vitamin E and six times more vitamin C than their fully-grown counterparts. Cilantro microgreens, not to be outdone, exhibited three times more beta-carotene, a precursor to vitamin A.
Further nuances in nutrient concentrations among the microgreens were illuminated by the study. Red cabbage microgreens took the lead in vitamin C content, while cilantro microgreens claimed the top spot for carotenoids, a class of antioxidants abundant in brightly colored foods. Garnet amaranth microgreens proved to be a rich source of phylloquinone, a form of vitamin K, and green daikon radish microgreens showcased the highest concentrations of tocopherols, a type of vitamin E.
These findings not only underscore the nutritional potency of microgreens but also illuminate the potential for incorporating these miniature powerhouses into dietary practices for enhanced health and well-being.
