Microgreens, a powerhouse of nutrition

Microgreens are tiny, tender, edible sprouts that germinate from the seeds of vegetables and herbs. They are smaller than baby greens and are typically harvested 7 to 14 days after germination. These greens are known for their variety of leaf flavors, colors, and textures, making them popular for garnishing salads, soups, plates, and sandwiches.

Broccoli seeds and sprouts.

As in recent years microgreens have gained popularity, nutritional content of microgreens has been studied, revealing that different varieties contain varying amounts of essential vitamins and minerals.

For instance, red cabbage, cilantro, garnet amaranth, and green daikon radish microgreens are noted for their high concentrations of vitamin C, carotenoids, vitamin K, and vitamin E, respectively.

Researchers have also focused on specific types of microgreens, such as buckwheat, which is known for its high protein content and nutritional value. Buckwheat microgreens are rich in antioxidants, flavonoids, carotenoids, and alpha-tocopherol.

Microgreens are more nutrient-dense than their mature plant counterparts, with about five times greater levels of vitamins and carotenoids.

However, their short shelf life and specific growing, harvesting, and handling conditions can affect nutrient retention. Storage temperature and atmospheric composition are key variables to extend the shelf life of microgreens.

In summary, microgreens are a nutritional powerhouse with a wide variety of flavors and colors. They are gaining popularity in the culinary world and are appreciated for their nutritional value and aesthetic appeal in various dishes.

The specific nutritional content and shelf life of microgreens can vary depending on the plant species and how they are grown and handled.

Table 1: Nutrient content of some microgreens. (source: USDA Nutritional Database)

Sources
• agresearchmag.ars.usda.gov
• ncbi.nlm.nih.gov
• pubmed.ncbi.nlm.nih.gov

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