Microgreens…Tiny Plants, Big Benefits
by Natalie Berko
Microgreens are cropping up on sandwiches and salads
everywhere giving kale some competition. They look like little
sprouts and are a type of vegetable. Microgreens are seedlings
harvested in the primary stage of the vegetable’s growth. There
are around 60 different varieties and can come from everything
from cauliflower to cabbage. These trendy veggies are four to
forty times more nutrient-dense than their mature leaf counter
parts and they are a hundred percent bioavailable. This means
your body is able to absorb all the nutrient content.
Which nutrients you’re getting depends on the kind of
microgreen. For example cilantro microgreens are rich in
beta-carotene, while red cabbage microgreens are particularly
rich in vitamin C. A study from the Journal of Agricultural and
Food Chemistry shows that microgreens have high levels of
phytonutrients, antioxidants, vitamins, minerals, and enzymes.
Because of the high level of antioxidants microgreens are
considered a “functional food”, a food that promotes health
or prevents disease.
Tiny but mighty and easy to grow, you can
find kits online easily. Check of True Leaf
Market for a user-friendly mini microgreen kit
to give growing your own a try. They come
with everything you need to get started, just
place them on your window sill and in seven
to fourteen days they are ready to harvest.
Microgreens can be incorporated into a
variety of dishes or eaten raw with a little salad dressing. Mix them
into a smoothie or grind them up with a food processor and fold
them into baked goods, oatmeal, or pancakes. However you
choose to take your greens you are sure to be getting a super
shot if vitamins.