Microgreens are aromatic greens, also referred to as micro herbs or vegetable confetti, and are rich in nutrients. They are also added to taste for a variety of dishes.
Despite being small in size, they contain a lot of nutrients as compared to mature vegetable greens. On account of this, they have been acknowledged as a good addition to the sort of diet.
Microgreens are baby vegetables that are approximately 1–3 inches (2.5–7.5 cm) tall.
As baby plants, they fall into the category of somewhere between a sprout and baby green. Nevertheless, they should not be confused with sprouts, as the latter do not have leaves.
Most microgreens are rich in potassium, iron, zinc, magnesium as well as copper. These are also a great source of beneficial plant compounds like antioxidants. Their nutrient content is concentrated, implying they often contain higher vitamin, mineral, and antioxidant levels as compared to mature greens. Research does indicate that they do contain a wider variety of polyphenols as well as other antioxidants than their of course their mature counterparts.
The microgreen harvested just after the cotyledon leaves have developed (cotyledon leaves mean embryonic first leaves of a seedling). Young edible seedlings are indeed a good source of vitamin C, an antioxidant that does help in protecting one’s body from the harmful effects of free radicals.
Carotenoids, like beta-carotene, reduce the risk of diseases particularly certain types of cancer as well as eye disease. Carrots are rich in beta-carotene. On the other hand, Microgreens also happen to be a good source of this essential nutrient. In fact, some microgreens do contain more beta-carotene as compared to carrots:
Young pea seedlings grown in light do contain good amounts of tocopherol (vitamin E). Substantial amounts of tocopherols are available in the tested greens. Green daikon radish microgreens contain lots of this nutrient.
Young pea seedlings contain large amounts of vitamin K. It is known, Vitamin K happens to functions as an electron acceptor when chlorophyll – abundant in all green plants including microgreens do absorb sunlight to produce carbohydrates as well oxygen during photosynthesis. Vitamin K also does offer health benefits for humans by promoting normal blood clotting and also preventing excessive bruising. In fact, Vitamin K helps in promotes the maintenance of healthy and strong bones.
It has been observed that higher levels of vitamin K in amaranth microgreens (Red Garnet variety) have been found.
To nutritionally gain from Microgreens, it is better for them immediately after harvest. Microgreens need to consume fresh and tend to lose their nutritional value rapidly after harvest.