Microgreens contain higher nutrient levels as compared to mature plants. They are rich in nutrients and contain large amounts of vitamins, minerals as well as antioxidants.
Microgreens reduce the risk of diseases such as:
Microgreens contain lots of polyphenols, which happen to be a type of antioxidant that is linked to a lower risk of heart disease.
Antioxidant-rich foods, do include those containing large amounts of polyphenols and may be linked to a lower risk of Alzheimer’s disease.
- Antioxidants may help reduce the type of stress that tends to prevent sugar from properly entering cells.
Antioxidant-rich fruits and vegetables, especially those rich in polyphenols, can help lower the risk of various types of cancer. Polyphenol-rich microgreens can be anticipated to have similar effects.
Several studies directly state that the effect of microgreens on these medical conditions is limited, and none could be found in humans.
As a result, more studies are needed before strong conclusions can be made.
Safe to eat:
Microgreens are usually considered safe to eat. We take special attention to the quality of the seeds.
Why Microgreens are important?
1. They are tasty
First and foremost, these microgreens are very tasty and a handful of them can enrich very simple dishes, thus adding color, volume, as well as flavor. Chefs prefer to cook them and flavor their dishes with them. They have been using them for years as a garnish and thus have come up with delicious dishes. These microgreens are much sought after for their delicate texture. The taste of these microgreens much depends on the plant. They can be mild, sweet, bitter, sour, or even made up of complex flavors such as the spicy, peppery taste of licorice.
2. They are nutritious
Microgreens are very nutritious and a good source of essential minerals, vitamins, as well as antioxidants. They have a greater concentration of such. There are a lot of variations between the species in respect of concentrations of vitamins and carotenoids, which is a type of antioxidant.